Any good angel food cake recipes?

I want to make it special... I don't need an actual recipe for an angel food cake but something to make it different!Any good angel food cake recipes?
You can slice it lengthwise and add some custard inside and top it with fresh strawberries and whipped cream.Any good angel food cake recipes?
Marbled Angel Food Cake Recipe


Cake Ingredients





1 cup sifted cake flour


1 1/2 cups sifted icing sugar


12 large egg whites (or 1 7/8 cups)


1 1/2 tsp cream of tartar


1/4 tsp salt


1/2 tsp almond extract (optional)


1/2 tsp vanilla


1 cup granulated sugar


2 tbsp sifted cocoa


Icing Ingredients





3 tbsp soft butter


3 cups unsifted icing sugar


6 tbsp 10% cream


pinch of salt


15 drops yellow food coloring


2 squares unsweetened chocolate, melted


Method for the Marbled Angel Cake Recipe





Sift the flour and icing sugar together at least twice.





In a large mixing bowl, beat the egg whites, cream of tartar, salt, almond extract and vanilla until foamy. As you beat, sprinkle the granulated sugar over top, two tablespoons at a time. Mix for approximately twenty minutes, until the batter is very stiff.





Remove the beaters. Carefully sift the flour/sugar mixture over, and fold in. Just fold until everything is incorporated. Be careful not to over mix at this time, as you want to retain the airy lightness of the batter.





Put half of this mixture in a separate bowl and carefully fold in the sifted cocoa.





Spoon great gobs of batter into an ungreased tube pan with a removable center. (ie the Cuisinart Chef's Classic Nonstick 9-Inch Tube Cake Pan)





Alternate between white and chocolate layers to get the marbled angel food cake recipe effect. When batter is all in pan, take a knife and swish through to the bottom a few time. This removes bubbles of air.





Bake at 350 掳 for 55 minutes, approximately. The cake is done if, when touched, the dent you form does not remain.





Turn upside down (ie hang over a wine bottle) for one hour. Next, get a long, slender knife and loosen along sides and along tube, if necessary. Lift out. Loosen the bottom with a knife if necessary. Invert on a serving plate. Cool thoroughly and ice.


Method for Icing the Marbled Angel Cake Recipe





Beat all icing ingredients together until smooth, and spread over the cake. Melt the chocolate in the microwave or in a double boiler (the Fagor Stainless-Steel 2-Quart Double Boiler with Steamer Insert is particularly good for melting chocolate). Drizzle the chocolate over the top. Allow some to drip down the sides. Cool the cake, but do not refrigerate this marbled angel food cake recipe.
Angel Food Cake


Yield: 10 to 12 servings





1 3/4 cups sugar


1/4 teaspoon salt


1 cup cake flour, sifted


12 egg whites (the closer to room temperature the better)


1/3 cup warm water


1 teaspoon orange extract, or extract of your choice


1 1/2 teaspoons cream of tartar





Preheat oven to 350 degrees F.





In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.





In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer.





Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.





Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).





Cool upside down on cooling rack for at least an hour before removing from pan.





Cook's Note: Since they're easier to separate use the freshest eggs you can get.





Recipe courtesy Alton Brown





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Angel Food Cake





1 cup sifted cake flour


1 陆 cups white sugar


录 teaspoon salt


1 录 egg whites


1 录 teaspoon cream of tartar


1 teaspoon vanilla extract





Oven temperature 350 F. Use a 10 inch tube pan.





Do not preheat oven!





Sift flour once, add salt, add 1/2 cup of sugar, sift 4 times. Set aside.





Beat egg whites, when foamy add cream of tartar, continue beating until egg white are stiff enough to hold in peaks, ( but not dry ). Add remaining sugar, 2 Tablespoons at a time until sugar is just blended.





Fold in vanilla. Sift about 1/4 cup flour mix over the mixture and fold in lightly, repeat until all is used.





Turn into ungreased pan, cut gently through batter with knife to remove any bubbles from batter. Place cake in cold oven.





Bake at suggested temperature and time. Remove from oven and invert until cake is completely cooled. Remove from pan and decorate as desired.





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Angel Food Cake





1 cup sifted flour cake


1 录 cups confectioners sugar, sifted


1 陆 cups egg whites, about 12 eggs


1 陆 teaspoons cream of tartar


录 teaspoon salt


1 陆 teaspoon vanilla


录 teaspoon almond extract


1 cup sugar





Oven Temperature: 375F


10 inch tube pan





Preheat oven. Do Not Grease Pan.





Sift flour and confectioners sugar three times. Beat egg whites and cream of tartar, salt, vanilla and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy.





Beat in the granulated sugar, two tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in lightly with down up and over motion, turning bowl.





Fold in remaining flour by fourths. Bake in an ungreased pan until done. Invert pan, cool thoroughly.
Angel Lush


Makes: 10 servings





1 can (20 oz.) crushed pineapple in juice, undrained


1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding %26amp; Pie Filling


1 cup thawed COOL WHIP LITE Whipped Topping


1 pkg. (10 oz.) round angel food cake


10 fresh strawberries





MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.





CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.





REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.









































OR





















































Angel Food Cake








';Classic angel food cake, light and tastes great by itself!';











INGREDIENTS





1 cup cake flour


1 1/2 cups white sugar


12 egg whites


1 1/2 teaspoons vanilla extract


1 1/2 teaspoons cream of tartar


1/2 teaspoon salt











Method





1.Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.








2.In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.








3.Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.





























AND


























Heavenly Angel Food Cake











';'It tastes heavenly and is special enough for most any occasion.'';














INGREDIENTS





12 eggs


1 1/4 cups confectioners' sugar


1 cup all-purpose flour


1 1/2 teaspoons cream of tartar


1 1/2 teaspoons vanilla extract


1/2 teaspoon almond extract


1/4 teaspoon salt


1 cup sugar














Method





1.Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.








2.Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.