An Angelic Holiday Dessert
By Dana Jacobi, AICR
Angel food cake has a long, lean history: The basic recipe for this airy cake has been around for more than 100 years, and it's always been free of both shortening and egg yolks.
Made with egg whites, angel food cake is lower in fat than other sweets. Why? Egg whites contain only about 20 of an egg's 75 calories. The white is also fat and cholesterol free. Two whites can often be substituted for one whole egg in baking recipes.
Around the holidays, I always think of angel food cake because I can make
it ahead and have something on hand for unexpected company. (It keeps for several days and
freezes beautifully.) A chocolate version tastes indulgent but is actually fat-free, a
real boon at this over-indulgent time of year.
1. Separate the eggs while cold. Bring the whites to
room temperature before beating.
ANGEL FOOD CAKE WITH RASPBERRIES
1 cup sifted cake flour
Set rack in center of oven.
Preheat oven to 350 degrees.
In a large bowl, beat whites until
foamy, using a mixer on medium speed, about 2 minutes. Mix in cream of tartar. Increase
speed to high and beat whites until soft peaks form, about 3 minutes. Sprinkle 2
tablespoons sugar over whites, beating until well incorporated. Repeat, 2 tablespoons at a
time, until all sugar is beaten in.
FOOD CAKE WITH EGGNOG SPICES
1 cup sifted cake flour
Preheat oven to 350°F.
Combine flour with 1/2 cup sugar, nutmeg, cinnamon, mace, allspice, cloves and salt; set aside.
Place egg whites in a large bowl and beat with an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1 cup sugar and vanilla: Beat just until stiff peaks form. Do not overbeat!
Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Pour batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.
Bake for 45 minutes, or until a cake tester comes out clean and the top springs back when touched lightly. Invert the pan over the neck of a bottle and let cool completely.
With a knife, loosen the edges of the cake and invert onto a cake plate. Dust with confectioners' sugar and slice. Serves 12.
Per Serving: 143 Cal; 00 g Total Fat; 32 g Carb; 00 mg Cholesterol; 78 mg Sodium; 4 g Protein. Exchanges: 2 Bread/Starch.
ANGEL FOOD CAKE
1 package (16-ounces) angel food cake mix
In a mixing bowl, combine the dry cake mix, crushed pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 1 minute. Pour into an ungreased 10-inch tube pan. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Carefully run a knife around sides of pan. Remove cake to a serving plate.
For Topping: In a mixing bowl, beat cream cheese, sugar and pineapple extract until smooth. Fold in whipped topping. Spread over top and sides of cake. Sprinkle with coconut. Makes 16 Servings.
Per (1 Slice) Serving: 178 Cal; 4 g Total Fat (3 g Sat Fat); 31 g Carb; 8 mg Cholesterol; 254 mg Sodium. 4 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1 Fruit; 1 Fat.
ANGEL CAKE ROLL
1 package (16-ounces) angel food cake mix
Line a 15- x 10- x 1-inch baking pan (jellyroll pan) with waxed paper; coat paper with nonstick cooking spray. Set aside.
Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350°F for 25 to 30 minutes or until golden brown.
Turn cake onto a kitchen towel lightly dusted with confectioners' sugar. Gently peel off waxed paper. Dust with 1/4 cup confectioners' sugar. Roll up cake in the towel, jellyroll style, starting with a short side. Cool completely on a wire rack.
For filling, beat cream cheese and 1/2 cup confectioners' sugar. Stir in lemon juice and peel. Fold in whipped topping and food coloring, if desired. Unroll cake; spread with filling to within 1-inch of edges. Roll up again; dust with remaining confectioners' sugar. Refrigerate for 1 to 2 hours. Cut into slices. Garnish with strawberries. Yield: 12 Servings.
Per (1 Slice + 2 Strawberries) Serving: 270 Cal; 6 g Total Fat (4 g Sat Fat): 48 g Carb; 11 mg Cholesterol; 335 mg Sodium; 6 g Protein; 1 g Fiber. Exchanges: 2 Starch; 1 Fruit; 1 Fat.
1-1/4 cups sifted cake flour
Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times; set aside.
Beat egg whites and cream of tartar in an extra large bowl at high speed of an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 2 tablespoons at a time, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time; fold in gently after each addition. Combine espresso powder and water. Fold espresso mixture and vanilla into batter.
Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with a knife.
Bake at 350°F for 50 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan. Sift powdered sugar over cooled cake. Makes 12 Servings.
Per Serving: 154 Cal; 00 g Total Fat; 32 g Carb; 00 mg Cholesterol; 54 mg Sodium; 5 g Protein; 10 mg Calcium. Exchanges: 2 Starch.
CREAMY RASPBERRY-FILLED ANGEL CAKE
1 cup boiling water
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.
Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife). Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake. Makes 12 Servings.
Per (1 Slice) Serving: 160 Cal; 00 g Total Fat; 36 g Carb; 00 mg Cholesterol; 390 mg Sodium; 4 g Protein; 1 g Fiber. Exchanges: 1 Starch; 1-1/2 Fruit.
1 package (16-ounces) one-step white angel
food cake mix
Bake and cool cake as directed on package for two ( 9-inch) loaf pans -- except stir (dry) cocoa into cake mix and substitute cold coffee for the water.
Serve cake with Mocha Topping. Sprinkle with chocolate shot. Store covered in refrigerator. Makes 12 Servings.
Per Serving: 165 Cal; 1 g Total Fat (0 g Sat Fat): 35 g Carb; 00 mg Cholesterol; 260 mg Sodium; 4 g Protein; 0 g Fiber. Exchanges: 2 Starch.
1/2 package (2.8-ounce size) whipped topping
Make topping mix as directed on package, using fat-free milk and vanilla; add powdered sugar and cocoa for the last minute of beating.
CHIP ANGEL FOOD CAKE
1 cup sifted cake flour
Preheat oven to 350°F. On a sheet of waxed paper, sift together the flour and 1/3 cup of the sugar; set aside. In a small bowl, toss 2 tablespoons of the flour mixture with the chocolate chips and set aside.
In a large bowl, with an electric mixer, beat the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff peaks form. Beat in the lemon juice, vanilla extract, and almond extract, beating until well combined.
Sift the flour-sugar mixture over the egg white mixture and sprinkle the chocolate chips lightly over the top. Fold the flour mixture and chocolate chips into the egg whites. Pour the batter into an ungreased 10-inch angel food cake pan or tube pan and bake for 1 hour, or until the cake is golden brown and pulls away from the sides of the pan. Cool the cake upside down in the pan (see tips in side bar). Then loosen the sides with a metal spatula and invert onto a cake plate. Using a fine-mesh sieve, dust the cake with the confectioners' sugar.
Meanwhile, in a food processor, combine the strawberries, orange juice, and jam and process to a smooth purée. Spoon the strawberry sauce onto 12 plates. With a serrated knife, cut the cake and serve over the sauce. Makes 12 Servings.
Per Serving: 208 Cal; 3 g Total Fat (2 g Sat Fat): 41 g Carb; 00 mg Cholesterol; 106 mg Sodium; 5 g Protein; 1 g Fiber. Exchanges: 3 Starch; 1/2 Fat.
ANGEL FOOD CAKE WITH
3 Tbsp brown sugar
Combine brown sugar, cornstarch, and espresso powder in a small saucepan, stirring well. Gradually stir in milk; bring to a boil, stirring constantly. Remove from heat; stir in vanilla.
Place cake slices on individual dessert plates. Top each serving with 2 tablespoons sauce. Serve immediately. Makes 6 Servings.
Per Serving: 184 Cal; 00 g Total Fat; 41 g Carb; 2 mg Cholesterol; 105 mg Sodium; 108 mg Calcium; 5 g Protein. Exchanges: 3 Starch.
SEASONS LEMON TRIFLE
1 (14.5-ounce) package angel food
Prepare cake mix according to package directions; bake in an ungreased 10-inch tube pan. Invert pan; cool completely.
Cut cake into bite-size pieces and set aside.
Combine condensed milk, lemon rind, lemon juice, and yogurt. Fold in 2 cups thawed, whipped topping and set aside.
Place 1/3 of cake pieces in bottom of a 4-quart trifle bowl; top with 1/3 of lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, and first blueberries, and then raspberries.
Spread remaining whipped topping over raspberries; sprinkle with toasted coconut. Cover and chill 8 hours. Makes 16 Servings.
Per Serving: 244 Cal; 4 g Total Fat (4 g Sat Fat); 47 g Carb; 4 mg Cholesterol; 240 mg Sodium; 1 g Fiber; 5 g Protein. Exchanges: 3 Starch; 1 Fat.
5 cups packed commercial angel food cake (packaged
Preheat oven to 250°F. Arrange cake cubes in a single layer in a jellyroll pan; bake for 30 minutes or until dry. Turn off oven.
Combine milk, sugar, egg substitute, cranberries, vanilla extract, butter extract (if using), cinnamon, and almonds in a large bowl; mix well, as with a pudding. Add cake cubes, and toss gently. Let stand 1 hour, stirring gently occasionally.
Preheat oven to 350°F. Coat a 9- x 5- x 3-inch loaf pan with nonstick cooking spray; spoon mixture into prepared pan and bake for 1 to 1-1/4 hours or until set. meanwhile, combine juice, sugar, margarine, and cinnamon in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves. Combine cold water and cornstarch; stir well, and add to juice mixture. Bring to a boil; cook, stirring constantly, until clear and thickened.
To serve, spoon warm pudding into serving dishes; spoon warm sauce around pudding. Makes 8 Servings.
Note: Be sure to save enough of your daily Carbs for a delicious serving of this yummy dessert!
Per Serving: 320 Cal; 4 g Total Fat (1 g Sat Fat); 63 g Carb; 2 mg Cholesterol; 370 mg Sodium; 9 g Protein. Exchanges: 3-1/2 Bread/Starch; 1/2 Fruit; 1/2 Dairy (Milk/Egg); 1 Fat.