Delicious Foam Cake Recipes

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Chocolate Angel Food Cake Chocolate Angel Food Cake Recipe

Bake this cake early in the day so it cools completely before you frost it.

Chill the frosted cake at least 2 hours before serving for easier slicing.

Ingredients;

¾ cup sifted cake flour

1-1/2 cups plus 2 tablespoons sugar, divided

¼ cup baking cocoa

1-1/2 cups egg whites (about 1 dozen), room temperature

1-1/2 teaspoons cream of tartar

1-1/2 teaspoons vanilla extract

¼ teaspoon salt

Chocolate Whipped Cream Frosting

Directions;

Sift together flour, ¾ cup plus 2 tablespoons sugar and cocoa three times; set aside.

In a mixing bowl, beat egg whites, cream of tartar, vanilla and salt until foamy.

Add remaining sugar, 2 tablespoons at a time, beating about 10 seconds after each addition.

Continue beating until stiff peaks form.

Gradually fold in dry ingredients, 3 tablespoons at a time (batter will be thick).

Spread into an ungreased 10-in. tube pan.

Cut through batter with knife to remove air pockets.

Cut through batter with knife to remove air pockets.

Bake at 350◦ for 40-45 minutes or until the cake springs back when lightly touched.

Immediately invert pan; cool completely.

Run a knife around sides of cake and remove.

Frost the top and sides with Chocolate Whipped Cream Frosting.

Store in refrigerator.

Serving Size Around 12-16.

Orange Glazed Sponge Cake

Orange-Glazed Sponge Cake Recipe

The light texture of the cake and the orange flavor is very refreshing after a holiday meal of roasted turkey or ham.

Ingredients;

6 eggs, separated, room temperature

1-1/4 cups sugar, divided

1/3 cup orange juice

2 tablespoons grated orange peel

1-3/4 cups all-purpose flour

½ teaspoon salt

ORANGE GLAZE:

1 cup water

½ unpeeled orange, finely chopped

¼ cup sugar

1 tablespoon butter or margarine

½ cup confectioners’ sugar

Directions;

In a mixing bowl, beat egg yolks until slightly thickened.

Gradually add ¾ cup sugar, beating until thick and lemon-colored.

Blend in orange juice and peel.

Sift together flour and salt; add to batter. Beat until smooth.

In another mixing bowl, beat egg whites until soft peaks form.

Fold a fourth of the egg whites into the batter; fold in remaining whites.

Spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 350◦ for 40 minutes or until cake springs back when lightly touched.

Immediately invert pan; cool completely. Meanwhile, for glaze, combine water, orange and sugar In a small saucepan; bring to a boil.

Cook until very thick and almost all the water has evaporated.

Remove from the heat; blend in butter and confectioners’ sugar.

Run a knife around sides of cake and remove to a serving platter. Spread warm glaze over the top and sides of cake.

Serving Sizes Around 12-16.

There you have two delicious foam cake recipes, enjoy.



Delicious Foam Cake Recipes


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