1 1/3 c cake flour 1 3/4 c sugar 3/4 tsp salt 1 3/4 c egg whites (about 12 egg whites) 1 tbsp fresh lemon juice 1 1/2 tsp vanilla 6 egg yolks 2 tbsp grated orange rind strawberries -- garnish Position oven rack in lower third of oven. Heat oven to 375
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Chiffon Cake (yield: two 8-in round layers) 1.75 c (210g) cake flour, sifted 1.5 tsp baking powder 1/2 tsp fine salt 3/4 c (150g) sugar 1/2 c (100g) vegetable oil 6 egg yolks 1/2 c (113g) water 1.5 tsp vanilla 6 egg whites pinch of cream of tartar 1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl. 2. Add cake flour, baking powder, salt, and first sugar and whisk to combine. 3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form. 4. Gently fold the meringue into the first mixture. 5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!) 6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean. 7. Remove from the oven and let the cakes cool upside down on a sheet of parchment. 8. Once completely cool, remove the cakes from the pan.
Angel Food Cake Recipe
Today I'll be showing you how to make Rachel Allen's Angel Food Cake. This is so light and airy, you don't have to feel bad about eating it. This is the complete opposite of my Devils Food Cake Video as the name might suggest.
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Enjoy!
Recipe:
125g Plain Flour, Sifted 125g Caster Sugar
8 Egg Whites 1/2 tsp Cream Of Tartar, Sifted Pinch Of Salt 50g Caster Sugar 2 tsp Good Quality Vanilla Extract
23cm Diameter Bundt pan
Measurement Converter:
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