Maybe it's not doable - but my son loves angel food cake - but he wants a 'decorated' cake also.
Has anyone ever found a recipe to doctor an angel food mix to make it suitable for cooking and layering just like ordinary cake?
I've used the can of lemon filling mixed with the Angel food mix before and spread it in a jelly roll pan - but I haven't been able to find a combination that can be reliably frosted.
Maybe it's not doable - but my son loves angel food cake - but he wants a 'decorated' cake also.
Has anyone ever found a recipe to doctor an angel food mix to make it suitable for cooking and layering just like ordinary cake?
I've used the can of lemon filling mixed with the Angel food mix before and spread it in a jelly roll pan - but I haven't been able to find a combination that can be reliably frosted.
If you alter an angel food cake, it is no longer an angel food cake and it will not have the correct texture. There is no reason why you cannot ice an angel food cake using a whipped icing like the Whimsical House Buttercream or Whipped Cream.
Here is a recipe I recently made and the cake, mind you it isn't a decorated type cake but you could make a shell border with the stabilized whipped cream and even pipe stars all over the cake if you like, I have done this in the past.
Here is the recipe;
1 cup sifted cake flour
1/2 cup granulated sugar
room temperature egg-whites at least 3 days old if farm-fresh, approximately 8-12 to make up 1 1/2 cups of egg-whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. real brown pure vanilla
1/4 tsp. almond extract
1 cup granulated sugar
Sift flour and measure out the 1 cup required. Sift flour and the first amount of sugar, the 1/2 cup, sifting together 3 times. Use 2 pieces of waxed paper to sift onto.
Beat egg-whites until frothy, then add cream of tartar, salt, vanilla and almond extract. Beat until soft peaks form. Soft peaks will hold shape but fall over when you test with a spoon.
Add the second amount of sugar, the one cup, but add 1 tbsp. at a time, continuing to beat on high with the wire whisk, 8-10 on a Kitchen Aid until it is all added and stiff peaks form. Stiff peaks hold their shape and will not fall over. Fold in 1/4 of the flour mixture at a time and fold using spatula. Turn into an ungreased 10 inch tube pan. Gently cut through batter with a knife to remove air pockets. Bake at 375F for about 35 minutes. It should spring back when lightly touched with your fingers. Invert pan over a heat-proof funnel or wine bottle resting tube on bottle neck and allow to completely cool in this manner. When the pan and cake are completely cool, loosen sides with a knife and thump the bottom of the pan several times sharply to release cake.
You should make sure that all items used in the making of an angel food cake are completely grease-free for the best performance. Never grease an angel food pan when making an angel food cake as it totally alters the texture of your cake.
The Glaze and Filling
While the cake is baking, make the strawberry glaze. Assemble 8 oz. frozen strawberries, 1/3 cup granulated sugar, 1/2 cup water, 1 Tbs. lemon juice and 1 Tbs. cornstarch.
Combine the sugar, water, lemon juice and strawberries in a saucepan. I sliced the berries into about three pieces each. Stir to dissolve the sugar into the liquid while bringing it up to a boil.>
Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes.
Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan.
Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid.
Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill.
Cut a one inch torte off the top of the angel food cake. Take a spoon and make a small shallow tunnel about one half inch down in the centre being careful to leave at least an inch on either side of the tunnel and underneath to the bottom of the cake so the berries won't soak through. I replaced the bits of angel food cake I dug out and replaced them over the berries.
Place the reserved strawberry solids into the furrow. Re-place top layer of cake over top.
Using a pastry brush or spatula, coat the outside of the cake with a layer of strawberry glaze - it will be thick and fairly gel like consistency.
Iced with Wilton Stablized Whipping Cream Recipe
I double this recipe for this cake.
Recipe Box
Stabilized Whipped Cream Icing
Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
YIELD: 1 1/2 to 2 cups.
I dipped almond slices in melted chocolate and made borders with them and used fresh strawberries dipped in chocolate to decorate, also sent along another 20 chocolate dipped berries. I made the heart using the chocolate transfer method.
The Whimsical icing is a non-crusting icing which means you cannot use the paper towel method to smooth, you must smooth using your spatula. You can colour the icing and use it the same as a regular buttercream. A stabilized whipped cream can only be coloured to pastel shades, Whimsical can be coloured to dark colours too.
Whimsical Bakehouse Buttercream
In the bowl of an electric mixer, stir together
6 cups of Confectioners Sugar
1/2 teaspoon salt (I don't add the salt here, I add it to the boiling water)
1 teaspoon Vanilla Extract
With a whisk attachment,add and whip at low speed
1 cup of boiling water(3/4 cup on hot days) (I add the salt here)
Whip until smooth and cool
Add and Whip until smooth
2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch
pieces.
Increase the speed to med-high and whip until light and Fluffy and it
will have doubled in size (10-20 minutes - I whip 10 minutes)The buttercream will almost fill a 5 quart mixing bowl.
Yields 9 1/2 cups
Meant to add, you can torte the cake and fill with whipped cream or with the Whimsical Bakehouse buttercream. The whipped cream, berry filled cake must be refrigerated, if you use the berry filling and the Whimsical, you must still refrigerate because of the berries, the icing itself doesn't require refrigeration.
Hugs Squirrelly
Thank you so much for all the info and the recipes, I am definetly going to use them to decorate for my son.
You reallly spent a lot of time and effort helping out.
I appreciate that soooooo much. I am printing out your post and will file it with my angel food section.
I'm going to try the recommendations this next weekend as a surprise for him. Wish me luck.
Thank you again.
Good luck to you! You know, I don't really think of making angel food cakes except in strawberry season but you can use different stable pudding to fill a tunnel in them. Oh yes, you can slice one up and then put a wooden skewer or popsicle stick in each slice and then dip in melted candy melts.
Hugs Squirrelly
Extra Special Angel Food Cake
http://bbs.reimanpub.com/bulletinboard.asp?view=reply&threadnum=482861&catnum=
1 box Duncan Hines angel food cake mix
1 1/4 cups water
1 fresh egg white
1/4 cup sugar (Splenda can be substituted)
2 Tablespoons all-purpose flour
1 teaspoon vanilla
Preheat oven to 350 degrees.
Place angel food cake mix in large mixer bowl. Mix sugar and flour together and add to mixer bowl. Add egg white to 1 1/4 cups water and pour into mixer bowl. Follow package directions for mixing. Lastly, fold in vanilla. Pour batter into an angel food cake pan and bake as follows:
Bake at 350 degrees for 20 minutes; then reduce oven temperature to 325 degrees and bake for an additional 25-30 minutes.
The above ingredients and two-temperature baking directions will make a higher and more moist cake, without any air holes. I was told to use only the DH brand boxed mix so I dont use other brands for this particular cake.
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