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Cakes Recipes

angel-food-cake recipe
Ingredients:

1 3/4 cups egg whites (about 12 eggs) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 1/2 cups granulated sugar 1 1/4 cups sifted cake flour 2 teaspoons vanilla extract 3/4 teaspoon almond extract 3/4 teaspoon fresh lemon juice

Procedures:

Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix. Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter. TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.

Note:


angel-food-cake-2
Ingredients:

1 cup cake flour 1 1/2 cups plus 1 tablepsoon sugar (processed in food processor until superfine) 1 3/4 cups egg whites (about 11 extra large or 13 medium) at room temperature 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon almond extract 1/2 teaspoon vanilla extract

Procedures:

Preheat oven to 300 degrees (F). Sift flour three times. Sift again with 3/4 plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar, Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts. Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour and 15 minutes or until cake springs back when touched (MY note: I did not have to bake it the full time, so check at about 1 hour.) Invert pan over bottle to cool (I used a long-neck wine bottle; my mom used to use a 7-up bottle, but they're not made the same anymore, so this bottle thing can be a bit challenging :-)). Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis. (see below) Yield 1 10-inch tube cake. Passion Fruit Coulis 5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice. 1 cup sugar In a small saucepan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat. If using pulp, strain through a fine sieve. Serve with plain cake.

Note:


angel-food-cake-3
Ingredients:

1 cup cake flour 1 1/2 cup sugar 2 cups egg whites (6 - 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt

Procedures:

Preheat oven to 350 degrees Sift flour and 3/4 cup sugar together 3 times. Set aside White the egg whites til foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whish or spatula, fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 - 45 minutes, or until the cake is golden brown and springs back to the touch. Invert the cake until cool. Remove from pan and serve.

Note:



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