As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, July / August Makes a 10-inch cake Yield Ingredients 1 1/2 cups sifted cake flour (not self-rising) 12 large egg whites 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 3/4 cups sifted granulated sugar 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract Macerated strawberries, for serving
Directions 1. Preheat oven to 275 degrees with rack in center. Sift flour four times. In bowl of electric mixer fitted with whisk attachment or with a flat whisk, beat egg whites and salt until foamy. Add cream of tartar and beat until soft peaks form. 2. With machine running, add sugar in a slow, steady stream and beat until fully incorporated and stiff, glossy peaks form. Add vanilla and almond extracts and beat to combine. 3. Remove from mixer. Gradually fold flour into egg white mixture, being careful but thorough. Pour into an ungreased cake pan. Run a knife through batter to remove air bubbles. Bake for 30 minutes. Increase temperature to 325 degrees. Bake for 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.
27.04.2023 @ 17:09
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, July / August
Makes a 10-inch cake
Yield
Ingredients
1 1/2 cups sifted cake flour (not self-rising)
12 large egg whites
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 3/4 cups sifted granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
Macerated strawberries, for serving
Directions
1. Preheat oven to 275 degrees with rack in center. Sift flour four times. In bowl of electric mixer fitted with whisk attachment or with a flat whisk, beat egg whites and salt until foamy. Add cream of tartar and beat until soft peaks form.
2. With machine running, add sugar in a slow, steady stream and beat until fully incorporated and stiff, glossy peaks form. Add vanilla and almond extracts and beat to combine.
3. Remove from mixer. Gradually fold flour into egg white mixture, being careful but thorough. Pour into an ungreased cake pan. Run a knife through batter to remove air bubbles. Bake for 30 minutes. Increase temperature to 325 degrees. Bake for 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.