Low Fat Apricot Angel Food Cake Recipe is from other source and this blog just to republish with same information about Low Fat Apricot Angel Food Cake Recipe , if you are the owner from this article feel free to cantact me

What could be better for dessert than something that is tangy, tasty, light, and only contains a trace of fat per serving? Sound impossible? Of course not! Give this delicious Apricot Angel Cake a try today!

APRICOT ANGEL FOOD CAKE
1 1/2 cups egg whites (apprx 10)
1 1/2 cups all-purpose flour
1 1/4 cups sugar, divided
2 tsp cream of tartar
1 tsp almond extract
1 tsp vanilla extract
1/4 tsp salt
1 cup apricot preserves
2 tbsp water

Place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Sift flour and 1/2 cup of the sugar together twice; set aside.

Add the cream of tartar, almond extract, vanilla extract, and salt to the egg whites. Beat mixture on medium speed of electric mixer until stiff peaks form.

Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is completely dissolved. Gradually fold in the flour mixture 1/2 cup at a time.

In a small mixing bowl, beat the apricot preserves and water until frothy. Gently fold this into the egg white mixture. Gently spoon the mixture into a non greased 10-inch tube pan. Cut through the batter with a knife to remove air pockets then place in the 350 degree oven. Bake 50 to 60 minutes on the lowest oven rack or until the cake is lightly browned and the top appears dry. Immediately invert pan and cool completely. This will take about an hour. Run a knife around the sides and center tube of the pan to loosen the cake. Remove cake to your serving plate. Frost, serve with fruit, glaze, or finish off to suit yourself.

Serves 12

You can find more delicious dessert recipes at http://ladybugssweettreats.blogspot.com
For Linda's diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

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It's Angel Food Cake Hell If You Mix It Wrong! is from other source and this blog just to republish with same information about It's Angel Food Cake Hell If You Mix It Wrong! , if you are the owner from this article feel free to cantact me

No, you're not. You're not looking for another Angel Food Cake recipe. The recipe really doesn't matter as much as the procedure. So, rather than look for a new written set of instructions, how about scrutinizing the steps that professionals take in creating this fat free dessert?

 

When you perfect the procedure for mixing cakes, all your recipes will come out better. I've told you before that it's not the BAKING of cakes that causes problems, it's the MIXING of cakes that creates the biggest mistakes.

 

The key to creating a great Angel Food Cake is in making the egg-white foam. Whipped egg whites give all the structure to this cake, as well the ability to leaven or rise.

One of my best Chef-Secrets is to warm egg whites to 110F before whipping them. They hold more air at a warmer temperature and create better structure for the finished cake.

 

The most important part of an egg-white foam is knowing the difference between soft and stiff (or wet and dry) peaks.

 

Egg whites can hold a tremendous amount of air, evidenced by the difference in volume after they're whipped.  After a certain amount of time, the whisk will leave a trail or small white "peak" when pulled from the foam. If this peak quickly folds upon itself and falls back into the foam, it's "soft" or "wet".  If the peak stands tall without moving, it's "stiff" or "dry".

 

An outstanding Angel Food Cake is achieved by creating an egg white foam to soft peaks. If the egg whites are over-whipped, the cake will set too quickly on the edges but will not have enough moisture to evaporate and leaven the center of the cake.

This is the characteristic "fallen Angel" food cake.

 

This unique fat-free cake doesn't need any help from baking powder or baking soda. It has no chemical leaveners at all! Yet another reason why MIXING is more important than BAKING in cakes, because the structure that you create by whipping egg whites, along with the moisture that turns to steam and evaporates, does the job of baking powder in most other recipes.

 

As soon as you're finished mixing, your Angel Food cake will begin to lose air. NEVER knock the whisk against the side of the mixer bowl, bang a spatula against the baking pan, or slam an oven door because all your careful mixing will be for naught.

 

Bake your cake immediately! Remember, you're losing air like a punctured tire and the more quickly your creation is in the oven, the more steam you'll have to create a light, fluffy cake.

 

Angel Food Cake is a fantastic fat-free dessert and makes an excellent canvas for all fresh fruits, compotes, and dessert sauces. But, remember that how you mix the cake has more to do with success or failure than what happens in the oven.

 

Author Box:

See the angel food cake video to by clicking here.  Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes.  The Chef's cooking DVD series "Burn Your Recipes" empowers people to cook with basic methods and the ingredients they desire.

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