English 8
BITTERSWEET CHOCOLATE FROSTING
2 cups (240g) confectioners’ sugar
2 tbsp (28 g) butter, softened
2 squares (1 oz, ea) unsweetened chocolate, cut into
small pieces
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) hot milk
In mixer bowl, with at beater, combine sugar, chocolate, butter and vanilla. Gradually add milk and beat on
speed 3 until desired consistency. Increase speed to 6 and beat until beat till light and uffy.
Yield: about 1 cup
HEAVENLY ANGEL FOOD CAKE
1 cup (120g) unsifted cake our
1 ½ tsp (6 g) cream of tartar
1 ¾ cup (289 g) granulated sugar
½ tsp (3 g) salt
1 ½ cup (375 ml) egg whites, (10 to 12) at room
temperature
1 tsp (5ml) vanilla extract
½ tsp (2 ½ ml) almond extract
Sift together cake our and ¾ cup sugar; set aside. In mixer bowl, with at beater, beat egg whites, cream
of tartar and salt on speed 4 to soft peaks. Increase speed to 7 and gradually add remaining 1 cup sugar
till stiff peaks form. Sift ¼ our mixture over egg whites and fold in gently, using a rubber spatula. Add both
extracts with last batch of our. (Do not over mix.) Spoon into ungreased 10-inch (25 cm) tube pan. Gently
cut through batter with small metal spatula or knife to eliminate air bubbles. Bake on lowest rack of oven
at 350° F (180°C) until top of cake springs back when lightly touched. Immediately invert pan and let cool
completely. To remove, loosen sides of cake with small metal spatula.
TIP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed and
increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
CLASSIC WHITE BREAD
1 cup (250 ml) milk
3 tbsp (38 gm) granulated sugar
1
/3 cup (84 ml) water
1 pkg (2 ¼ tsp) active dry yeast
2 tbsp (30 gm) unsalted butter
1 ½ tsp (8.5 gm) salt
3 cups plus 2 tbsp (450 gm) unsifted bread our
In small saucepan, combine milk, water and butter; heat to luke warm 110° to 115° F (43° to 46° C). Using
dough hook, combine 2 cups our, sugar, yeast and salt on speed 1 until blended. Add milk mixture and mix
until fully blended, about 2 minutes. Add remaining our, 1/2 cup at a time, and beat on speed 2 until mixture
leaves the sides of the bowl. Gradually increase speed to 3 and knead dough 5 minutes till smooth and
elastic.
Turn dough out onto lightly oured board and shape into a ball. Place in large greased bowl, turning to coat
top of dough. Cover and let rise in draft free place until doubled, about 1 hour. Punch dough down and roll
into 12 by 8-inch (30 x 20 cm) rectangle. Starting at short end, roll up tightly. Pinch edges to seal and turn
ends under. Place in greased 9 x 5 x3-inch (23 x 12 x 8 cm) loaf pan. Cover and let rise till doubled, about
30 minutes.
Bake at 400° F (205° C) for 30 minutes or until bread sounds hollow when tapped on bottom. Remove from
pan and cool on wire rack at least 2 hours.
Yield: 1 loaf of bread
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