ANGEL FOOD CAKE
2/3 c Cake flour
1 c Confectioner’s sugar
1 c Egg whites (about 7 or 8)
1 pn Salt
1 ts Cream of tartar
2/3 c Sugar
1 ts Vanilla
1/2 ts Almond extract
DEVIL’S FOOD CAKE
1/2 c Powdered cocoa
1 c Strong coffee
1/2 c Shortening
1 1/2 c Sugar
1 ts Vanilla
2 Eggs
1 1/2 c Cake flour
3/4 ts Salt
1/4 ts Baking powder
1 ts Baking soda
PEANUT BUTTER MOUSSE
12 oz Cream cheese
1 3/4 c Confectioner’s sugar
2 c Peanut butter, room
Temperature
3/4 c Heavy cream
GANACHE
2 lb Chocolate, chopped
2 c Cream
Angel Food Cake Preheat oven to 375F. Cut parchment paper or wax
paper to fit the bottom of a 10 inch round cake pan. Do not grease
the pan or paper. Sift together flour and confectioners” sugar. Set
aside. Place egg whites in the bowl of a heavy-duty mixer. Beat
slowly while adding the salt and cream of tartar, then continue
beating for 1 minute, or until soft peaks form. Increase speed to
medium; add sugar, by tablespoons until it is all incorporated, then
beat 1 1/2 minutes longer. When egg whites are still, add vanilla and
almond extract. Remove bowl from mixer and sprinkle half the
flour-sugar mixture over the egg whites. Fold in with rubber spatula;
sprinkle with remaining flour-sugar mixture and fold again, using a
minimum number of strokes so that the egg whites do not deflate.
Gently spoon mixture into the prepared pan and bake for 40 to 50
minutes or until golden brown. Do not over bake or the cake will sink
in the middle.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
