Foam Cakes - Cakes - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Cakes

Foam Cakes


THE TASTE AND TEXTURE OF THESE CAKES ARE SURE TO PLEASE! BAKE A LIGHT, AIRY DESSERT FOR A CASUAL GET-TOGETHER WITH FRIENDS OR SIMPLY PREPARE ONE AS A SURPRISE FOR YOUR FAMILY. HERE YOU’LL FIND LOVELY ANGEL FOOD, CHIFFON AND SPONGE CAKES WITH SWEET FRUITY FLAVORS, CHOCOLATE FILLINGS AND MORE!

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BIG BATCH

Orange Dream Angel Food Cake

Angel food cake becomes a heavenly indulgence with a pretty swirl of orange in every bite. Here’s the perfect light summertime dessert. Try it with a small scoop of sherbet for a special treat.

—LAUREN OSBORNE HOLTWOOD, PA



PREP: 25 MIN. ✵ BAKE: 30 MIN. + COOLING ✵ MAKES: 16 SERVINGS


12 large egg whites

1 cup all-purpose flour

1 3/4 cups sugar, divided

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon grated orange peel

1 teaspoon orange extract

6 drops red food coloring, optional

6 drops yellow food coloring, optional

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside.

2. Add cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

3. Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange peel, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets.

4. Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

5. Run a knife around side and center tube of pan. Remove to a serving plate.

“Delicious! The cake doesn’t need any topping or sauce. It rose up beautifully, the color was nice with the top slightly carmelized, and the flavor was to die for.”

—ALEECE FROM TASTEOFHOME.COM

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BIG BATCH

Chocolate Chiffon Cake

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful rich sponge cake is drizzled with a succulent chocolate glaze.

—ERMA FOX MEMPHIS, MO



PREP: 25 MIN. + COOLING ✵ BAKE: 1 HOUR + COOLING ✵ MAKES: 16-20 SERVINGS


7 large eggs, separated

1/2 cup baking cocoa

3/4 cup boiling water

1 3/4 cups cake flour

1 3/4 cups sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup canola oil

2 teaspoons vanilla extract

1/4 teaspoon cream of tartar

ICING

1/3 cup butter

2 cups confectioners’ sugar

2 ounces unsweetened chocolate, melted and cooled

1 1/2 teaspoons vanilla extract

3 to 4 tablespoons hot water

Chopped nuts, optional

1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine thecocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and the vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

2. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

3. For icing, melt butter in a saucepan. Remove from heat; stir in confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

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Layered Orange Sponge Cake

The recipe for this cake has been handed down in my family for 40 years. It’s from a relative who was a French baker. It’s light and delicate, just like a great cake should be.

—JOYCE SPEERBRECHER GRAFTON, WI



PREP: 30 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 12 SERVINGS


8 large eggs, separated

1 cup plus 2 tablespoons all-purpose flour

2/3 cup plus 2/3 cup sugar, divided

1/2 cup orange juice

3 tablespoons grated orange peel

1/2 teaspoon salt

1/4 teaspoon cream of tartar

FROSTING

1 1/2 cups sugar

6 tablespoons all-purpose flour

2/3 cup orange juice

3 tablespoons grated orange peel

2 large eggs

2 cups heavy whipping cream

1 cup chopped pecans

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice.

2. In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange peel. Fold in flour.

3. Add salt and cream of tartar to the egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time; beat on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.

4. Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool the cake in the pan, about 1 1/2 hours.

5. Meanwhile, in a large heavy saucepan, mix the sugar and flour for the frosting. Whisk in orange juice and orange peel. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

6. In a small bowl, whisk a small amount of hot mixture into eggs; return to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool for 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold.

7. In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

5 INGREDIENTS

Cake with Pineapple Pudding

I serve this light and refreshing recipe often. It was given to me by a dear friend. I frequently take it to church luncheons.

—JUDY SELLGREN GRAND RAPIDS, MI



START TO FINISH: 10 MIN. ✵ MAKES:  6 SERVINGS


2 cups cold 2% milk

1 package (3.4 ounces) instant French vanilla pudding mix

1 can (8 ounces) unsweetened crushed pineapple, drained

1 cup whipped topping

6 slices angel food cake

In a large bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and whipped topping. Chill until serving. Serve with cake.

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Berried Treasure Angel Food Cake

My husband grills anything and everything—even dessert! With his encouragement, I came up with this easy recipe that takes just a few minutes to prepare, yet impresses dinner guests.

—ANITA ARCHIBALD AURORA, ON



START TO FINISH: 25 MIN. ✵ MAKES: 4 SERVINGS


8 slices angel food cake (1 1/2 inches thick)

1/4 cup butter, softened

1/2 cup heavy whipping cream

1/4 teaspoon almond extract

1/4 cup almond cake and pastry filling

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup sliced fresh strawberries

1/4 cup mixed nuts, coarsely chopped

Confectioners’ sugar

1. Using a 1 1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted.

2. In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form.

3. To serve, stack one solid and one cutout slice of cake on each dessert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners’ sugar.

BIG BATCH

Chocolate-Filled Cherry Angel Cake

Here’s a cake that will catch the eye of all your guests. It’s beautiful and it’s ideal for parties or holidays. If you love chocolate and cherries together, you’ll love this cake!

—BARBARA WHEELER ROYAL OAK, MI



PREP: 20 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


1 package (16 ounces) angel food cake mix

1/2 cup finely chopped maraschino cherries

1 cup semisweet chocolate chips

1 tablespoon maraschino cherry juice

2 teaspoons strong brewed coffee

1/2 teaspoon vanilla extract

1 container (8 ounces) sour cream

1 container (8 ounces) frozen whipped topping, thawed

Chopped walnuts, grated chocolate and additional maraschino cherries

1. Prepare cake mix batter according to package directions; fold in chopped cherries. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

2. Bake on lowest oven rack at 350° for 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Cut the cake horizontally into three layers.

3. For the filling, in a small heavy saucepan, cook and stir the chocolate chips, cherry juice, coffee and vanilla over medium-low heat until melted. Remove from the heat; stir in thesour cream.

4. To assemble, place one cake layer on a serving plate; spread with one half of the filling. Repeat layers. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with walnuts, chocolate and cherries. Refrigerate until serving.

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Holiday Walnut Torte

One of my grandma’s best-loved recipes, this torte has tender layers of nut-filled cake put together with apricot glaze and cream cheese frosting. It is just divine!

—EILEEN KORECKO HOT SPRINGS VILLAGE, AR



PREP: 40 MIN. ✵ BAKE: 25 MIN. + COOLING ✵ MAKES: 10-12 SERVINGS


3 large eggs

1 1/2 cups sugar

3 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 cup ground walnuts

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy whipping cream

GLAZE

2/3 cup apricot preserves

1 tablespoon sugar

FROSTING

1/2 cup butter, softened

1 package (3 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

3/4 cup ground walnuts, divided

1. In a large bowl, beat eggs, sugar and vanilla on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, walnuts, baking powder and salt; beat into egg mixture. Beat cream until stiff peaks form; fold into batter.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.

3. In a small saucepan over medium heat, cook and stir preserves and sugar until sugar is dissolved. Set aside 1/2 cup. Brush remaining glaze over cake tops.

4. In a large bowl, beat butter and cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread 1/2 cup frosting over one cake; top with second cake and 3/4 cup frosting. Sprinkle 1/2 cup walnuts over the top.

5. Brush reserved glaze over sides of cake; press remaining walnuts onto sides. Pipe remaining frosting around top edge of cake. Store in the refrigerator.

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5 INGREDIENTS

Rainbow Sherbet Angel Food Cake

Talk about a dessert that pops off the plate. I sometimes make this cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like.

—BONNIE HAWKINS ELKHORN, WI



PREP: 25 MIN. + FREEZING ✵ MAKES: 12 SERVINGS


1 prepared angel food cake (8 to 10 ounces)

3 cups rainbow sherbet, softened if necessary

WHIPPED CREAM

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

1 teaspoon vanilla extract

1. Using a long serrated knife, cut cake horizontally into four layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until the sherbet is firm, about 1 hour.

2. In a large bowl, beat the cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Frost top and sides of the cake. Freeze until firm.

3. Thaw cake in refrigerator for 30 minutes before serving. Cut with a serrated knife.

Caramelized Angel Food Cake Sundaes

Angel food gets a sinful makeover with this easy recipe. If you have them on hand, fresh sliced strawberries make a wonderful addition. Yum!

—JESSICA RING CHICAGO, IL



START TO FINISH: 20 MIN. ✵ MAKES: 6 SERVINGS


1 package (3 ounces) cream cheese, softened

1/4 cup sour cream

2 tablespoons confectioners’ sugar

1/4 cup butter, softened

1/4 cup packed brown sugar

1/8 teaspoon ground cinnamon

6 slices angel food cake

6 scoops fudge ripple ice cream

1. In a small bowl, beat the cream cheese, sour cream and confectioner’s sugar until smooth. In another bowl, cream the butter, brown sugar and cinnamon until light and fluffy.

2. Spread butter mixture over the top and sides of each cake slice. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Cool slightly. Serve with ice cream and sour cream mixture.

TOP TIP

Accurate Measurements

The moisture in brown sugar tends to trap air between the crystals, so it should be firmly packed when measuring. Taste of Home recipes specify packed brown sugar in the ingredients.

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Mini Rum Cakes

Mom often kept sponge cakes in her freezer and pudding in the pantry. We tried many rum cakes to get the best recipe. We think this has the most flavor.

—DONA HOFFMAN ADDISON, IL



START TO FINISH: 10 MIN. ✵ MAKES: 6 SERVINGS


2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 teaspoon rum extract

6 individual round sponge cakes

1 1/2 cups whipped topping

Fresh or frozen raspberries

1. In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set.

2. Place the individual sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

BIG BATCH

Snowballs Cake

I couldn’t pry this secret family recipe from my sister-in-law, but her mother did, and I was thrilled! The old-fashioned flavor never goes out of style.

—NORMA WEHRUNG GETZVILLE, NY



PREP: 25 MIN. ✵ BAKE: 40 MIN. + CHILLING ✵ MAKES: 20 SERVINGS


1 package (16 ounces) angel food cake mix

2 envelopes unflavored gelatin

1/4 cup cold water

1 cup boiling water

1 can (20 ounces) crushed pineapple, undrained

1 cup sugar

3 tablespoons lemon juice

1/4 teaspoon salt

4 envelopes whipped topping mix (Dream Whip)

2 cups milk

Toasted flaked coconut and maraschino cherries

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour.

2. Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes.

3. In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture.

4. Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13x9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour.

5. Sprinkle with coconut. Cut into squares; top each with a cherry.

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Lime Angel Food Cake

For my husband’s family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big!

—NANCY FOUST STONEBORO, PA



PREP: 20 MIN. + CHILLING ✵ COOK: 15 MIN. + CHILLING ✵ MAKES: 12 SERVINGS


2 large eggs

2 large egg yolks

1/2 cup plus 3 tablespoons sugar, divided

6 tablespoons lime juice

2 teaspoons grated lime peel

1/2 cup cold butter, cubed

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 prepared angel food cake (8 to 10 ounces)

1 cup flaked coconut, toasted

1. In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and peel. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool.

2. In a small bowl, beat the cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture.

3. Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with the coconut. Refrigerate for at least 30 minutes before slicing.

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BIG BATCH

Lemon Curd-Filled Angel Food Cake

For a sunny angel food cake, I make a filling of mascarpone, cream cheese and lemon curd, and then drizzle the cake with a lemony sweet glaze.

—LEAH REKAU MILWAUKEE, WI



PREP: 55 MIN. + CHILLING ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


12 large egg whites (about 1 2/3 cups)

1 cup cake flour

1 1/2 cups sugar, divided

1 vanilla bean or 1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

1/4 teaspoon salt

FILLING

1/2 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons confectioners’ sugar

1 jar (10 ounces) lemon curd, divided

1 cup sliced fresh strawberries, patted dry

GLAZE

2 cups confectioners’ sugar

1 teaspoon grated lemon peel

3 to 4 tablespoons lemon juice

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.

2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.

3. Add seeds from the vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely in pan, about 1 1/2 hours.

5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use).

6. For the filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners’ sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.

7. Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight.

8. For glaze, in a small bowl, mix confectioners’ sugar, lemon peel and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

NOTE To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.

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5 INGREDIENTS BIG BATCH

Apple-Spice Angel Food Cake

Angel food cake mix is lower in fat and calories than regular cake mix. Apple pie spice and toasted nuts add a festive fall flavor.

—JOAN BUEHNERKEMPER TEUTOPOLIS, IL



PREP: 10 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 16 SERVINGS


1 package (16 ounces) angel food cake mix

1 cup water

2/3 cup unsweetened applesauce

1/2 cup finely chopped pecans, toasted

1 teaspoon apple pie spice

Reduced-fat whipped topping and/or apple slices, optional

1. In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice.

2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

3. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.

“My husband and I ate up this apple-spice cake all by ourselves… it was absolutely delicious!”

—ACARBAUGH FROM TASTEOFHOME.COM

5 INGREDIENTS

Pineapple-Caramel Sponge Cakes

Want the flavor of pineapple upside-down cake without the heat and hassle of turning on the oven? Then try my tasty no-bake riff.

—LYNN MAHLE QUINCY, FL



START TO FINISH: 10 MIN. ✵ MAKES: 4 SERVINGS


1 can (8 ounces) unsweetened crushed pineapple, drained

1/2 cup caramel ice cream topping

4 individual round sponge cakes

1 pint vanilla ice cream, softened

1. In a small saucepan, combine drained pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

2. Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately.

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BIG BATCH

Vanilla Bean Angel Food Cake

Angel food cake is my favorite blank slate for making awesome desserts. Serve it with a simple glaze, or pile on fresh fruit, chocolate sauce or nutty sprinkles.

—ELLEN RILEY MURFREESBORO, TN



PREP: 30 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


12 large egg whites (about 1 2/3 cups)

1 cup cake flour

1 1/2 cups sugar, divided

1 vanilla bean or 1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

1/4 teaspoon salt

GLAZE

2 cups confectioners’ sugar

1 vanilla bean or 1 teaspoon vanilla extract

3 to 4 tablespoons 2% milk

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.

2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.

3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4. Gently transfer the batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 1/2 hours.

5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.

6. For glaze, in a small bowl, mix confectioners’ sugar, seeds from vanilla bean (or extract if using) and enough milk to reach desired consistency. Spread glaze over cake, allowing some to drip down sides.

NOTE To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.

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BIG BATCH

Chocolate-Filled Angel Food Cake

If you are looking to impress, try this decadent cake with a chocolate glaze and a secret tunnel of Amaretto-and-chocolate-flavored whipped cream.

—LEAH REKAU MILWAUKEE, WI



PREP: 1 HOUR 5 MIN. + CHILLING ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


12 large egg whites (about 1 2/3 cups)

1 cup cake flour

1 1/2 cups sugar, divided

1 vanilla bean or 1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

1/4 teaspoon salt

FILLING

1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips

1 cup heavy whipping cream, divided

1 tablespoon amaretto

1 tablespoon sugar

GLAZE

1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips

1/2 cup heavy whipping cream

1 tablespoon sugar

2 tablespoons amaretto

1/4 cup sliced almonds, toasted

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.

2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.

3. Add the seeds from the vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

4. Gently transfer the batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 1/2 hours.

5. For filling, in a large microwave-safe bowl, combine the baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes.

6. Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form.

7. Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight.

8. For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes.

9. Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.

NOTE To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.

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Cherrimisu

Inspired by traditional Italian tiramisu, this easy dessert dresses up a prepared angel food cake with a cherry cream filling and frosting. Dust the top with baking cocoa for a decadent finishing touch.

—KELLY BYLER GOSHEN, IN



START TO FINISH: 25 MIN. ✵ MAKES: 12 SERVINGS


1 jar (10 ounces) maraschino cherries

1/2 cup ricotta cheese

4 ounces cream cheese, softened

2 tablespoons confectioners’ sugar

1/4 teaspoon cherry extract

1 1/2 cups heavy whipping cream

1 prepared angel food cake (8 to 10 ounces)

1 tablespoon baking cocoa

1. Drain the cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners’ sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form.

2. Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.

Grilled Cake and Fruit

Bring the convenience of outdoor cooking to dessert with toasted angel food cake “sandwiches” that hold melted chocolate and are served with grilled fruit.

—TERRI TRUDEAU SAN GABRIEL, CA



START TO FINISH: 30 MIN. ✵ MAKES: 4 SERVINGS


4 slices angel food cake (1 inch thick)

1 ounce bittersweet chocolate

1 medium firm banana, cut into fourths

8 pineapple chunks

1 tablespoon lemon juice

1/4 cup sugar

1/4 teaspoon ground cinnamon

2 medium kiwifruit, peeled and diced

8 fresh strawberries, sliced

1. Cut a pocket in each slice of cake by cutting from one long side to within 1/2 in. of the opposite side. Insert a chocolate piece into each opening; set aside.

2. In a small bowl, toss the banana, pineapple chunks and lemon juice; drain. In a large resealable plastic bag, combine sugar and cinnamon. Add banana and pineapple; toss to coat. Thread onto four 4-in. metal or soaked wooden skewers.

3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. Place fruit over drip pan and grill over indirect medium heat for 4-6 minutes or until heated through, turning frequently.

4. Grill cake for 30-60 seconds on each side or until chocolate is melted. Remove fruit from skewers. Combine the kiwi, strawberries and grilled fruit; serve with cake slices.

TOP TIP

Ripening Trick

To ripen kiwifruit, place it in a brown paper bag with a banana or an apple and leave at room temperature. When they are ready to eat, kiwis should yield to slight pressure. Store ripe fruits in the refrigerator for up to 1 week.

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BIG BATCH

Moist Lemon Chiffon Cake

I think this cake is a real treat with its attractive drizzle of sweet-tart lemon glaze. For brunch, a coffee break or dessert, it’s the kind of treat that’s great for guests.

—REBECCA BAIRD SALT LAKE CITY, UT



PREP: 15 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


1/2 cup fat-free evaporated milk

1/2 cup reduced-fat sour cream

1/4 cup lemon juice

2 tablespoons canola oil

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 teaspoon lemon extract

2 cups cake flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup egg whites (about 7)

1/2 teaspoon cream of tartar

LEMON GLAZE

1 3/4 cups confectioners’ sugar

3 tablespoons lemon juice

1. In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.

2. Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

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