Simply Cake recipes

This easy cake is made with an angel food cake, sour cream, pineapple, coconut, and mandarin orange slices.

Ingredients:

• 1 10-inch sponge or angel cake
• 2 cups sour cream
• 1 (20 ounce) can crushed pineapple, drained
• 1 can flaked coconut, or about 1 1/4 cups
• 1/4 cup light brown sugar, packed
• 1 (11 ounce) can mandarin orange sections, drained

Preparation:

Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.

Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly.
Keep this ambrosia cake refrigerated.

Cook Time: 1 hour

Ingredients:

• 6 egg whites
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 egg yolks
• 3/4 cup sugar
• 1 tablespoon lemon juice
• 1/2 cup pineapple juice
• 1 1/2 cups cake flour
• 1 teaspoon baking powder

Preparation:

Beat egg whites with salt to moist, glossy peaks. Gradually beat in 3/4 cup sugar. In another bowl, beat egg yolks with 3/4 cup sugar until thick; add lemon and pineapple juices and beat until sugar is dissolved.

Sift together the flour and baking powder; slowly beat into egg yolk mixture until well blended. Fold in egg whites. Bake in an ungreased 10-inch tube pan at 325° for 1 hour, or until cake bounces back when lightly touched with finger. Invert to cool.

Frost with fluffy white frosting or your favorite frosting, and garnish with coconut or maraschino cherries, if desired.

An angel food cake made with brown sugar.

Ingredients:

• 10 egg whites at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
• 2 cups firmly packed light brown sugar -- divided
• 1 1/4 cups sifted cake flour

Preparation:

Beat egg whites and vanilla together in a large mixing bowl on high just until foamy. Add cream of tartar and salt. Beat until soft peaks form. (Soft peaks will curl over slightly.) Press 1 cup of brown sugar through a wire mesh sieve the sprinkle over the egg white mixture. Beat until stiff peaks form.

Sift together remaining sugar and cake flour. Gently fold the sugar and flour mixture into the egg white mixture a little at a time. Pour into an ungreased 10-inch tube pan. Bake in a 350 degree oven for 45 to 50 minutes, or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from the sides with a knife or narrow metal spatula.

Red, white, and blue sprinkles make this a great light cake to serve on the 4th. Frost this cake with a fat-free fluffy frosting or top slices with sweetened strawberries or other fresh or frozen fruit topping.

Ingredients:

• 1 3/4 cups egg whites, room temperature (about 12 to 14 large eggs)
• 1 1/4 cups cake flour, stir before measuring
• 1 3/4 cups granulated sugar, divided
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/3 to 1/2 cup red, white, and blue sprinkles (about 1 3/4 to 2 ounces)

Preparation:

Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.

Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.

With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.[

] Preheat oven to 375° F.

Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.

Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.