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34
Angel Food Cake
Serve with Whipped Cream (page 37) and fresh
berries for a light and delicious summer dessert.
Makes one, 23cm cake, 12 servings
1½ cups granulated sugar, divided
1¼ cups cake flour
12 large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
Preheat oven to 165°C.
Sift ¾ cup of the sugar together with the cake
flour in a mixing bowl; reserve.
Put egg whites into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and begin mixing on
Speed 5. Once whites are foamy, add cream of
tartar and salt and gradually increase to Speed
12. While mixing on Speed 12, slowly add
remaining ¾ cup of granulated sugar and
vanilla extract and continue to mix until the
peaks are firm and glossy. Remove bowl from
mixer.
Gradually sift the reserved flour and sugar into
the whites and carefully fold in with a large
rubber spatula. Be gentle when folding, but at
the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased, 23cm tube
pan. Smooth the top by evenly spreading with
a rubber spatula.
Bake for about 45 minutes, until a toothpick
that has been inserted comes out clean. Invert
pan onto the neck of an empty long-necked
bottle (such as a wine bottle) and allow to cool
completely.
To remove cake from pan, remove the pan from
the neck of the bottle and slide the tip of a
long, narrow knife between the cake and the
pan. Cover the pan with a plate and invert it,
sliding the knife along the bottom of the pan
until it is free.
Nutritional analysis per serving:
Calories 167 (1% from fat) • carb. 37g • pro. 5g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 278mg
• calc. 5mg • fibre 0g
French Buttercream
The classic frosting. Temperature is key to achieving
a smooth and delicious result. Having a candy/deep
fat thermometer on hand takes out the guesswork.
Makes 4 cups
1¾ cups granulated sugar
5 tablespoons water
7 large egg yolks
3 sticks 350g unsalted butter, cold and cut
into 1cm cubes
¾ teaspoon pure vanilla extract
½ teaspoon kosher salt
Put sugar and water together into a small
saucepan and place over medium heat until
sugar is melted and the mixture reaches 115°C.
Put the yolks into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and mix on Speed 8,
gradually increasing speed from the start, until
thick and creamy, about 3 minutes. Scrape the
entire bowl and then slowly turn up to Speed
12 and continue to whip until pale yellow in
colour, 5 minutes.
Reduce speed to 6 and slowly pour in the
sugar mixture while the mixer is running. Once
all the sugar is added, scrape the entire bowl
and slowly turn up to Speed 12 until the bowl
is completely cool, about 10 minutes.
Once the bowl is cool, turn speed down to 7
and add the butter very slowly, a piece at a
time. Once half of the butter has been added,
increase speed to about 10 to incorporate
remaining. Once all of the butter has been
added, add the vanilla extract and salt, mixing
until all is incorporated.
TIP: If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 130 (64% from fat) • carb. 11g • pro. 1g
• fat 9g • sat. fat 6g • chol. 63mg • sod. 35mg
• calc. 5mg • fibre 0g
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