Food recipes
Classic Angel Food Cake
Classic Angel Food Cake Ingredients: wheat flour, white, cake, enriched sugars, granulated egg, white, raw, fresh water, bottled, generic salt, table cream, whipped, cream topping, pressurized vanilla extract Directio...
Classic Angel Food Cake
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
egg, white, raw, fresh
water, bottled, generic
salt, table
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
Preheat the oven to 350F, with the rack in the center.
Into a medium bowl, sift together flour and 3/4 cup sugar four times; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and the warm water on low speed until foamy.
Add salt, cream of tartar, and vanilla; beat on medium-high speed until soft peaks form, about 3 minutes.
While beating, gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time.
Beat on high speed until peaks are stiff and glossy but not dry, about 2 minutes (do not overmix).
Transfer mixture to a large bowl.
Sift flour mixture over egg-white mixture in six parts, quickly but gently folding it in with a rubber spatula after each addition.
Gently transfer batter to an ungreased 10-inch tube pan.
Run a knife through the batter to release any air bubbles, and smooth with a small offset spatula.
Bake until cake is golden brown and springs back when touched, 35 to 40 minutes.
Invert pan onto its legs and let cool completely, about 1 hour.
Carefully run a large offset spatula around the sides of the cake to loosen, then invert onto a wire rack.
Cake can be kept in an airtight container at room temperature for up to 4 days.
Follow instructions for Classic Angel Food Cake, sifting 1/4 cup Dutch-process cocoa powder and 1 teaspoon baking powder along with the flour and 3/4 cup sugar.
Once cake is completely cool, place on a wire rack set over a parchment-lined baking sheet.
Slowly pour Mocha Glaze (page 389) evenly over the top of the cake, guiding it with a spoon and letting some drip down the sides.
Once the batter is transferred to the pan, run a knife through it to help release any air bubbles.
This will result in a cake with a very fine crumb.
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
egg, white, raw, fresh
water, bottled, generic
salt, table
cream, whipped, cream topping, pressurized
vanilla extract
Directions:
Preheat the oven to 350F, with the rack in the center.
Into a medium bowl, sift together flour and 3/4 cup sugar four times; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and the warm water on low speed until foamy.
Add salt, cream of tartar, and vanilla; beat on medium-high speed until soft peaks form, about 3 minutes.
While beating, gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time.
Beat on high speed until peaks are stiff and glossy but not dry, about 2 minutes (do not overmix).
Transfer mixture to a large bowl.
Sift flour mixture over egg-white mixture in six parts, quickly but gently folding it in with a rubber spatula after each addition.
Gently transfer batter to an ungreased 10-inch tube pan.
Run a knife through the batter to release any air bubbles, and smooth with a small offset spatula.
Bake until cake is golden brown and springs back when touched, 35 to 40 minutes.
Invert pan onto its legs and let cool completely, about 1 hour.
Carefully run a large offset spatula around the sides of the cake to loosen, then invert onto a wire rack.
Cake can be kept in an airtight container at room temperature for up to 4 days.
Follow instructions for Classic Angel Food Cake, sifting 1/4 cup Dutch-process cocoa powder and 1 teaspoon baking powder along with the flour and 3/4 cup sugar.
Once cake is completely cool, place on a wire rack set over a parchment-lined baking sheet.
Slowly pour Mocha Glaze (page 389) evenly over the top of the cake, guiding it with a spoon and letting some drip down the sides.
Once the batter is transferred to the pan, run a knife through it to help release any air bubbles.
This will result in a cake with a very fine crumb.