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Recipe: Angel Food Cake With Italian Meringue
Similar Categories: Angel, Food, Cake, Italian, Meringue
1 1/2 c Sifted cake flour
2 c Sugar
14 Egg whites at room
-temperature
1 pn Salt
1 ts Cream of tartar
2 ts Vanilla extract
1/2 ts Almond extract
1 ts Fresh lemon juice
Italian Meringue
1 1/2 c Sugar
1/2 c Water
1 pn Cream of tartar
1. Preheat oven to 300 F. Sift flour into a dry mixing bowl. Sift sugar
into a separate bowl and set both aside. 2. Using a copper or stainless
steel bowl, beat egg whites first until foamy. At this point add salt and
cream of tartar if using stainless steel bowl and then beat egg whites to
soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in
to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla,
almond and lemon juice. When all has been incorporated, pour batter into a
10-inch non-stick tube pan and smooth out top. 3. Bake for approximately 1
hour until cake is pale creamy brown color and top springs back when gently
touched with finger and/or a wooden skewer comes out clean. Cool cake
upside down in pan. 4. When cool, remove cake from pan and frost with
Italian Meringue
1. In a small heavy-bottomed pan dissolve sugar with water
over low heat. Increase heat to medium and cook until sugar syrup reaches
239 F on a candy thermometer. 2. As sugar syrup approaches desired
temperature, beat egg whites at room temperature in a copper or stainless
steal bowl until foamy; add cream of tartar if using stainless bowl and
beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat
on high speed until bowl feels cool to the touch. 3. Use immediately or
refrigerate in a covered container for up to 24 hours.
Yield: 14 servings
at approximately 258 calories; 0.1 gram total fat; 0 milligrams
cholesterol; 59.7 grams carbohydrate; 0.2gram dietary fiber; 5.5 grams
protein; 71 milligrams
2 c Sugar
14 Egg whites at room
-temperature
1 pn Salt
1 ts Cream of tartar
2 ts Vanilla extract
1/2 ts Almond extract
1 ts Fresh lemon juice
Italian Meringue
1 1/2 c Sugar
1/2 c Water
1 pn Cream of tartar
1. Preheat oven to 300 F. Sift flour into a dry mixing bowl. Sift sugar
into a separate bowl and set both aside. 2. Using a copper or stainless
steel bowl, beat egg whites first until foamy. At this point add salt and
cream of tartar if using stainless steel bowl and then beat egg whites to
soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in
to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla,
almond and lemon juice. When all has been incorporated, pour batter into a
10-inch non-stick tube pan and smooth out top. 3. Bake for approximately 1
hour until cake is pale creamy brown color and top springs back when gently
touched with finger and/or a wooden skewer comes out clean. Cool cake
upside down in pan. 4. When cool, remove cake from pan and frost with
Italian Meringue
1. In a small heavy-bottomed pan dissolve sugar with water
over low heat. Increase heat to medium and cook until sugar syrup reaches
239 F on a candy thermometer. 2. As sugar syrup approaches desired
temperature, beat egg whites at room temperature in a copper or stainless
steal bowl until foamy; add cream of tartar if using stainless bowl and
beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat
on high speed until bowl feels cool to the touch. 3. Use immediately or
refrigerate in a covered container for up to 24 hours.
Yield: 14 servings
at approximately 258 calories; 0.1 gram total fat; 0 milligrams
cholesterol; 59.7 grams carbohydrate; 0.2gram dietary fiber; 5.5 grams
protein; 71 milligrams
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