Тази торта, първоначално от една статия, наречена “Angel Food Cake 101”, е почитана толкова за своята лека, лека текстура, колкото за нейния деликатен аромат, който извлича най-доброто от всичко, с което се докосва: пресни плодове, сметана, шоколадов сос, лимонена извара и др.
This cake, originally from an article called “Angel Food Cake 101”, is revered for its light, airy texture as well as its delicate aroma, which brings out the best in everything it touches: fresh fruit, cream, chocolate sauce, lemon curd, and more. Source: Martha Stewart Living, April 2006. Makes one 10-inch cake. Ingredients: 1 cup sifted cake flour (not self-rising), 1 1/2 cups granulated sugar, 12 large egg whites, 1 teaspoon cream of tartar, 1 tablespoon fresh lemon juice, 2 tablespoons pure vanilla extract, 1/4 teaspoon salt. Instructions: 1. Preheat oven to 325 degrees, with racks in the lower third, but not the bottom rack. Prepare a 10-inch angel food cake pan: Using the pan as a guide, cut a circle of parchment paper; use it to line the bottom of the pan. Using a sieve, sift the flour and 1/2 cup sugar onto another piece of parchment. 2. Place the sieve over a bowl and return the mixture to the sieve; sift again and set aside. 3. Place the egg whites in a large mixing bowl. Beat on medium speed until foamy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue to beat until soft peaks form, about 2 1/2 minutes. With the mixer running, add the remaining cup of sugar all at once, beating no more than 1 minute. 4. Increase the speed to medium-high; continue to beat until stiff, but not dry, peaks form (when the beater is lifted, only the tip of the peak should fall over slightly). Gently transfer the egg-white mixture to a large, wide bowl. Sprinkle one-third of the reserved flour mixture over the whites. Using the mixer, gently fold in a figure-eight motion, allowing the batter to fall through the whisk while folding. Sprinkle the remaining flour mixture over the whites in two more batches; fold until just combined. Be careful not to overmix, as the egg whites will deflate. 5. Using a large rubber spatula, transfer the batter to the prepared pan. Run a knife carefully through the center of the batter to remove any large air bubbles. Bake until a tester inserted in the center comes out clean and the cake is springy to the touch, 45
27.04.2023 @ 03:36
This cake, originally from an article called “Angel Food Cake 101”, is revered for its light, airy texture as well as its delicate aroma, which brings out the best in everything it touches: fresh fruit, cream, chocolate sauce, lemon curd, and more. Source: Martha Stewart Living, April 2006. Makes one 10-inch cake. Ingredients: 1 cup sifted cake flour (not self-rising), 1 1/2 cups granulated sugar, 12 large egg whites, 1 teaspoon cream of tartar, 1 tablespoon fresh lemon juice, 2 tablespoons pure vanilla extract, 1/4 teaspoon salt. Instructions: 1. Preheat oven to 325 degrees, with racks in the lower third, but not the bottom rack. Prepare a 10-inch angel food cake pan: Using the pan as a guide, cut a circle of parchment paper; use it to line the bottom of the pan. Using a sieve, sift the flour and 1/2 cup sugar onto another piece of parchment. 2. Place the sieve over a bowl and return the mixture to the sieve; sift again and set aside. 3. Place the egg whites in a large mixing bowl. Beat on medium speed until foamy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue to beat until soft peaks form, about 2 1/2 minutes. With the mixer running, add the remaining cup of sugar all at once, beating no more than 1 minute. 4. Increase the speed to medium-high; continue to beat until stiff, but not dry, peaks form (when the beater is lifted, only the tip of the peak should fall over slightly). Gently transfer the egg-white mixture to a large, wide bowl. Sprinkle one-third of the reserved flour mixture over the whites. Using the mixer, gently fold in a figure-eight motion, allowing the batter to fall through the whisk while folding. Sprinkle the remaining flour mixture over the whites in two more batches; fold until just combined. Be careful not to overmix, as the egg whites will deflate. 5. Using a large rubber spatula, transfer the batter to the prepared pan. Run a knife carefully through the center of the batter to remove any large air bubbles. Bake until a tester inserted in the center comes out clean and the cake is springy to the touch, 45