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41
Angel Food Cake
Serve with Whipped Cream (page 44) and fresh
berries for a light and delicious summer dessert.
Makes one 9-inch cake, 12 servings
1½ cups granulated sugar, divided
1¼ cups cake flour
12 large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
Preheat oven to 325˚F.
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,
9-inch 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 • fiber 0g
FROSTINGS, ICINGS,
MOUSSES, AND FILLINGS
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
24 tablespoons (3 sticks), unsalted butter,
cold and cut into ½-inch cubes
¾ teaspoon pure vanilla extract
½ teaspoon fine sea salt
Put sugar and water together into a small
saucepan and place over medium heat until
sugar is melted and the mixture reaches 235°F.
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 color,
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. When the bowl is cool,
turn speed down to 7 and add the butter very
slowly, a piece at a time. When 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.
Use immediately or store in an airtight container
in the refrigerator for up to 10 days. Bring to
room temperature after refrigeration.
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 • fiber 0g
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