| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
1 |
Servings |
INGREDIENTS
|
|
ANGEL FOOD CAKE |
| 2/3 |
c |
Cake flour |
| 1 |
c |
Confectioner's sugar |
| 1 |
c |
Egg whites, about 7 or 8 |
| 1 |
pn |
Salt |
| 1 |
t |
Cream of tartar |
| 2/3 |
c |
Sugar |
| 1 |
t |
Vanilla |
| 1/2 |
t |
Almond extract |
|
|
DEVIL'S FOOD CAKE |
| 1/2 |
c |
Powdered cocoa |
| 1 |
c |
Strong coffee |
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 1 |
t |
Vanilla |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Cake flour |
| 3/4 |
t |
Salt |
| 1/4 |
t |
Baking powder |
| 1 |
t |
Baking soda |
|
|
PEANUT BUTTER MOUSSE |
| 12 |
oz |
Cream cheese |
| 1 3/4 |
c |
Confectioner's sugar |
| 2 |
c |
Peanut butter, room |
|
|
Temperature |
| 3/4 |
c |
Heavy cream |
|
|
GANACHE |
| 2 |
lb |
Chocolate, chopped |
| 2 |
c |
Cream |
INSTRUCTIONS
Angel Food Cake Preheat oven to 375F. Cut parchment paper or wax paper
to fit the bottom of a 10 inch round cake pan. Do not grease the pan
or paper. Sift together flour and confectioners'' sugar. Set aside.
Place egg whites in the bowl of a heavy-duty mixer. Beat slowly while
adding the salt and cream of tartar, then continue beating for 1
minute, or until soft peaks form. Increase speed to medium; add sugar,
by tablespoons until it is all incorporated, then beat 1 1/2 minutes
longer. When egg whites are still, add vanilla and almond extract.
Remove bowl from mixer and sprinkle half the flour-sugar mixture over
the egg whites. Fold in with rubber spatula; sprinkle with remaining
flour-sugar mixture and fold again, using a minimum number of strokes
so that the egg whites do not deflate. Gently spoon mixture into the
prepared pan and bake for 40 to 50 minutes or until golden brown. Do
not over bake or the cake will sink in the middle. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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