Unfortunately, as an AI language model, I do not have a specific language assigned to me. However, I can provide a translation of the text you provided in English:
“Find Cup4Cup in our US market on amazon.com. 3 hours 5 minutes 25 minutes 10 Total Time Homework Portions Ingredients 3/4 cup sifted Cup4Cup flour 3 tablespoons cornstarch 1 1/4 cups superfine sugar 14 large egg whites (1 3/4 cups), room temperature 1 tablespoon warm water 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 2 teaspoons pure vanilla extract Fresh berries and lightly sweetened whipped cream, for serving. Directions 1. Preheat oven to 350 degrees. Using a fine-mesh sieve, sift flour, cornstarch, and 3/4 cup sugar four times into a small bowl. Set aside. 2. In the bowl of a stand mixer, whisk egg whites and warm water at medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry. 3. In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through batter to release air bubbles. Smooth top with an offset spatula. Bake until golden and springy to the touch, 40 to 45 minutes. Invert pan onto its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate with the bottom side up. Use a serrated knife to cut the cake. Serve with blackberries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.”
Jeffrey
27.04.2023 @ 00:41
Unfortunately, as an AI language model, I do not have a specific language assigned to me. However, I can provide a translation of the text you provided in English:
“Find Cup4Cup in our US market on amazon.com. 3 hours 5 minutes 25 minutes 10 Total Time Homework Portions Ingredients 3/4 cup sifted Cup4Cup flour 3 tablespoons cornstarch 1 1/4 cups superfine sugar 14 large egg whites (1 3/4 cups), room temperature 1 tablespoon warm water 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 2 teaspoons pure vanilla extract Fresh berries and lightly sweetened whipped cream, for serving. Directions 1. Preheat oven to 350 degrees. Using a fine-mesh sieve, sift flour, cornstarch, and 3/4 cup sugar four times into a small bowl. Set aside. 2. In the bowl of a stand mixer, whisk egg whites and warm water at medium speed until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form, about 3 minutes. Increase speed to medium-high and sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff but not dry. 3. In six additions, sift dry ingredients over meringue, folding in quickly but gently. Pour batter into an ungreased 10-inch tube pan with removable bottom. Run a knife through batter to release air bubbles. Smooth top with an offset spatula. Bake until golden and springy to the touch, 40 to 45 minutes. Invert pan onto its legs and let cool completely, about 1 1/2 hours. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to loosen. Arrange cake on a plate with the bottom side up. Use a serrated knife to cut the cake. Serve with blackberries and whipped cream. Store cake at room temperature up to 2 days in an airtight container or wrapped in plastic.”