say a lot lately I'm surrounded by angels because I have some friends who are always there protecting me, caring, and I am always giving thanks for having them around because I make life light and fun. Perhaps I have, because I deserve them ... and because I'm an angel for them ... but I'm giving thanks for them there ... You know who you are ... And to you I dedicate this recipe Angel food cake or angel food.
discovered this recipe a long time, but it was not until a couple of months ago I did not dare to her ... I bought the special mold to prepare it, because it seemed true exquisite in another mold, thing was not working properly. Now it's my favorite cake and anyone who proves it. I prepared a lot of times, but rarely get to photograph it can be time ... because it's so light and delicious that flies into the mouths of the guests ... hehe ..
I have several times the chocolate angel food cake, a couple angel food cake and devil food cake on some versions ... and I have to say that is a culinary orgasm!
Finally, leave a special dedication to the angel that helped me make the change for some time looking for my blog, looking for a header related to art ... painting, something abstract, a brush ... and finally she never forgets what I ask ... you found it and worked on it. I love you friend .... and I love the change!
Now for the recipe but it is very easy to prepare has many particularities to consider . The recipe is taken from William Sonoma Mastering Cakes.
Comments
- is a cake that is made only with egg white, has no yeast, nor any kind of fat. Not even to grease the pan, this will not change its color and flavor.
- mounted whites until stiff with salt and cream of tartar. And give it a fluffiness out of the ordinary.
- The mold should be aluminum, or it should be but not non-stick tube. The ideal is cast aluminum with a hole in the center and legs. When we turn out of the oven for an hour, while the cake cools. Thus with the legs, the air circulates and allows the cake is maintained and not fall and keep its fluffiness. If we had a mold with these legs. We should turn around and place it in the neck of a bottle.
- not let it sit for over an hour. Stripping, using a dull knife.
- Despite being a very fluffy cake, once it is cold resistant. Best cut with a serrated knife.
Ingredients (mold that I bought here 23 cm)
- 12 pasteurized egg whites 125
- sifted flour
- 435 grams sugar (to me this seems like a lot number , I put 300)
- 1 / 4 teaspoon salt
- 1 teaspoon cream of tartar (or a teaspoon of lemon juice)
- 2 teaspoons vanilla extract 2
- teaspoon almond extract (I did not put)
Development (Recipe Corner Bea )
Preheat oven to 170 º
I've used a blender barillas, place the egg whites in the bowl. Beat the egg whites on low speed with the cream of tartar and salt, a minute until it has dissolved.
then increased speed and continue beating about two or three minutes, or until we see that the whites have set, and get some soft peaks.
So while beating, went down again the speed and gradually add the sugar by spoonfuls, about two tablespoons every 15 seconds. The clear will take on a brighter tone and harder.
stopped the mixer, at this time the firm will be clear.
or incorporate the extracts and beat for another minute.
I at this moment, I prefer to stop the blender and add the flour with a spatula. Sift flour over egg whites and outflanking and using a silicone tongue I slowly incorporating the flour.
The mass at this point looks soft and fluffy.
We spent the dough to the pan with spatula silicone.
Bake for about 40 minutes without opening the oven. After that time if we find that the top is already dry, prick with a toothpick and check that it is cooked, if it is 5 minutes left so until done, but it should not take more than 50 minutes. If take it out and give back, to let it cool for 1 hora.4
To unmold, pass a knife around edge of pan and tube carefully. Then place them on a plate and we will remove the outside and then the tube, since it is a springform pan.
You can serve custard, ice cream, melted chocolate fruit ... ..
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