Ad
related to: homemade pineapple angel food cake recipe betty crocker
Search results
Results From The WOW.Com Content Network
2. Angel Food Cake. Angel food cake is as light and fluffy as cake can get, and we have fond memories of Grandma serving it with whipped cream and fresh berries for a luscious summertime dessert.
get the recipe . Pineapple Angel Food Cake. Jessica Furniss. ... Angel food cake is moist, fluffy, and perfect for all types of celebrations. Pineapples add the just-right tropical punch.
Pineapple Angel Food Dump Cake This is the simplest dump cake on the list, with only two ingredients. It's a classic recipe at this point: just angel food cake mix and a can of crushed pineapple.
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Olson showcases different versions of the upside-down cake including the pineapple upside-down cake, lemon berry saucing cakes, and brown butter cranberry gingerbread cakes with brown butter caramel sauce. As a twist, she adds a meringue topping and an accompanying sauce to transform the lemon berry saucing cakes into lemon berry meringue cakes ...
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
General Mills single-handedly made chiffon cake into one of the most ubiquitous desserts of the 1950s, buying the recipe and even sponsoring contests devoted solely to this light and airy favorite.