11
reCIpeS
heavenlY angel food CaKe
1 cup (120gm) unsifted cake flour 1
½
tsp (6 gm) cream of tartar
1
¾
cup (289 gm) granulated sugar
½
tsp (3 gm) salt
1
½
cup (375 ml) egg whites, (10 to 12) 1 tsp (5ml) vanilla extract
at room temperature
½
tsp (2
½
ml) almond extract
Sift together cake flour and
¾
cup sugar; set aside. In mixer bowl, with flat beater, beat egg whites,
cream of tartar and salt on speed 6 to soft peaks. Increase speed to 11 and gradually add remaining
1 cup sugar till stiff peaks form. Sift
¼
flour mixture over egg whites and fold in gently, using a rubber
spatula. Add both extracts with last batch of flour. (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
bItterSWeet ChoColate froStIng
2 cups (240gm) confectioners’ sugar 2 tbsp (28 gm) butter, softened
2 squares (1 oz, ea) unsweetened chocolate, 1 tsp (5 ml) vanilla extract
cut into small pieces
¼
cup (60 ml) hot milk
In mixer bowl, with flat beater, combine sugar, chocolate, butter and vanilla. Gradually add milk and
beat on speed 4 until desired consistency. Increase speed to 8 and beat until beat till light and fluffy.
Yield: about 1 cup
1 cup (250 ml) milk 3 tbsp (38 gm) granulated sugar
⅓
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 flour
In small saucepan, combine milk, water and butter; heat to luke warm (110° to 115° F). Using dough
hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk mixture and mix
until fully blended, about 2 minutes. Add remaining flour,
½
cup at a time, and beat on speed 2 until
mixture leaves the sides of the bowl. Gradually increase speed to 4 and knead dough 5 to 7 minutes
till smooth and elastic.
Turn dough out onto lightly floured 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 rectangle. Starting at short end, roll up tightly.
Pinch edges to seal and turn ends under. Place in greased 9 x 5 x3-inch loaf pan. Cover and let rise
till doubled, about 30 minutes.
Bake at 400° F 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
ClaSSIC WhIte bread
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