Emprimir
Correo Electrónico
 |
Ingredientes
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
View Full Recipe at The Dutch Baker's Daughter
%3C/p%3E%3Cp%3EIt%20took%20a%20little%20elbow%20grease%20to%20get%20it%20this%20frothy.%20How%20did%20Julia%20whip%20all%20those%20eggs%20by%20hand?%3C/p%3E%3Cp%3EI%20don't%20have%20a%20sifter,%20either%20(it%20actually%20broke%20a%20while%20back),%20so%20I%20used%20my%20whisk%20to%20blend%20the%20sugar%20and%20the%20flour%20together.%20Don't%20forget%20that%20cream%20of%20tartar---it%20helps%20to%20stabilize%20the%20egg%20whites.%3C/p%3E%3Cp%3ECarefully%20spoon%20mixture%20into%20an%20ungreased%20tube%20pan.%20Bake%20for%2035%20minutes%20before%20checking%20for%20doneness%20with%20a%20wooden%20skewer.%20(When%20inserted%20halfway%20between%20the%20inner%20and%20outer%20wall,%20the%20skewer%20should%20come%20out%20dry).%3C/p%3E%3Cp%3EEgads!%20That's%20a%20lot%20of%20batter!%20At%20this%20point%20I%20was%20pretty%20sure%20that%20the%20batter%20would%20run%20down%20the%20side%20of%20the%20pan%20while%20it%20was%20baking---so%20as%20a%20precaution%20I%20put%20a%20foil%20lined%20sheet%20pan%20underneath.%3C/p%3E%3Cp%3ECheck%20out%20the%20angel%20food%20cake%20pan.%20It's%20totally%20old-style---came%20from%20my%20father's%20bakery.%20There%20is%20a%20reason%20you%20don't%20grease%20the%20pan.%20Since%20the%20eggs%20whites%20are%20your%20only%20leavening,%20they%20need%20something%20to%20cling%20to%20in%20order%20to%20rise.%20If%20you%20read%20some%20of%20the%20comments%20under%20Alton's%20recipe,%20you'll%20see%20a%20few%20flops%20where%20the%20cake%20literally%20fell%20out%20and%20collapsed.%20I'll%20guarantee%20it's%20because%20they%20used%20a%20non-stick%20pan.Cool%20upside%20down%20on%20cooling%20rack%20for%20at%20least%20an%20hour%20before%20removing%20from%20pan.%3C/p%3E%3Cp%3EAn%20old-style%20pan%20means%20an%20old-style%20way%20of%20cooling%20the%20cake.%20I%20put%20it%20upside%20down%20over%20a%20syrup%20bottle,%20but%20any%20bottle%20will%20do.%20Oh--and%20the%20reason%20I'm%20only%20showing%20one%20side%20of%20the%20cake%20is%20that%20I%20was%20right--I%20lost%20part%20of%20the%20cake%20in%20the%20oven.%20It%20was%20rising%20so%20beautifully%20that%20I%20thought%20it%20would%20be%20OK%20and%20then,%20POOF--part%20of%20one%20side%20came%20tumbling%20down.%20The%20problem?%20I%20think%20it%20was%20the%20size%20of%20my%20eggs%20(or%20could%20it%20be%20that%20I%20opened%20the%20oven%20door%20one%20too%20many%20times?.....hmmm).%20Next%20time%20I'll%20use%20large%20eggs%20and%20not%20extra-large%20(and%20leave%20the%20oven%20door%20shut).%3C/p%3E%3Cp%3EWhile%20I%20can't%20show%20the%20whole%20cake%20since%20it%20had%20an%20ugly%20side...heehee...I%20have%20to%20say,%20this%20is%20one%20good%20cake!%20It%20was%20melt-in-your-mouth%20good.%20I%20had%20a%20couple%20of%20minor%20wet%20spots%20on%20the%20top%20(probably%20as%20a%20result%20of%20two%20many%20egg%20whites),%20but%20I'll%20never%20buy%20a%20grocery%20store%20angel%20food%20cake%20again.%3C/p%3E){kind=link}