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33
then add the vanilla extract and salt.
Mix again, on the same speeds, until
smooth and fluffy, about 30 seconds.
2.
If the frosting is too thick, add enough
water to mix to desired consistency.
Nutritional information per serving
(2 tablespoons):
Calories 182 (61% from fat) • carb. 19g • pro. 0g
fat 13g • sat. fat 6g • chol. 0mg • sod. 33mg
calc. 36mg • fiber 0g
Angel Food Cake
Serve with whipped cream 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, not self-rising
12 large egg whites
1¼ teaspoons cream of tartar
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
1. Preheat oven to 325°F.
2.
Put ¾ cup of the sugar into a large mixing
bowl with the cake flour. Using the whisk,
mix on Speeds 1 to 2 to fully sift, a
minimum of 30 seconds; reserve.
3.
Put the egg whites into a large mixing
bowl. Using the whisk, begin mixing on
Speed 1. When the egg whites appear
foamy, add cream of tartar and salt.
Gradually increase to Speed 6.
4.
Add the remaining ¾ cup of granulated
sugar and vanilla extract and continue to
mix, on Speeds 6 to 8, until firm, glossy
peaks form. Stop mixing.
5.
Sift about ½ cup of the reserved flour and
sugar over the whites and carefully fold
in with a rubber spatula. Continue with
the remaining flour and sugar. Gently fold
until no pockets of dry ingredients remain.
6.
Spoon batter into an ungreased 9-inch
tube pan. Even out the top with the
spatula. Bake for 45 minutes, until a
toothpick that has been inserted comes
out clean. Invert pan onto the neck
of a bottle and allow the cake to cool
completely.
7.
Use a knife to free the cake from the pan.
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
Pavlova with Blood Orange
and Pomegranate
A show-stopping dessert. This gorgeous
creation needs to be eaten the day it is made
(and best if that day is not humid!).
Makes 12 servings
Meringue:
4 large egg whites
Pinch cream of tartar
Pinch kosher salt
1 cup granulated sugar
2 teaspoons cornstarch, sifted
1 teaspoon white vinegar
¼ teaspoon pure vanilla extract
½ teaspoon grated citrus zest
Topping:
2 blood oranges, peeled and
segmented
3 tablespoons pomegranate berries
½ cup granulated sugar
½ cup water
1 cup blood orange juice (You can
substitute with pomegranate juice
if a more red/pink syrup is desired.
Blood orange makes a dark,
orange-colored syrup.)
¾ cup heavy cream
1 teaspoon pure vanilla extract
¼ cup confectioners’ sugar
1. Preheat oven, with the rack in the middle
position, to 350°F. Line a baking pan with
parchment paper (if your baking pan is
rimmed, invert it so you are using the
bottom. This will make transferring the
meringue easier once it has baked).
2.
Prepare the meringue. Put the egg whites,
cream of tartar, and salt into a large
mixing bowl (make sure it is spotlessly
clean). Using the whisk, start mixing on
Speed 1 and very gradually increase to
Speed 6. Whip until whites have formed
soft peaks. While still whipping, gradually
add the granulated sugar. Increase
to Speed 8 and whip until stiff peaks
have formed, about 8 minutes. Add the
remaining meringue ingredients and
gently mix on Speed 2 to combine.
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