Chocolate Angel Food Cake

16 large egg whites (2 cups) (480 ml)

1/3 cup (30 grams) unsweetened cocoa powder (I like to use Dutch-processed)

1/4 cup (60 ml) boiling water

2 teaspoons pure vanilla extract

1 3/4 cups (350 grams) granulated white sugar

1 cup (100 grams) sifted cake flour

1/4 teaspoon salt

2 teaspoons cream of tartar

Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use. (Sharon Tyler Herbst in The Food Lover's Tiptionary advises "adding 1/8 teaspoon salt or 1 1/2 teaspoons sugar to each 1/4 cup of yolks (4 yolks) and beat to combine. This inhibits gelatin and whether you add salt or sugar depends on how you will be using the yolks later on." They can be frozen for up to three months or else placed in the refrigerator for a few days.)

In a small measuring bowl combine the cocoa powder and boiling water and stir until smooth. Stir in the vanilla extract.

In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt.

In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form.

Remove 1 cup (240 ml) of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.

To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites, using a large wire whisk or a large rubber spatula. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)

Pour the batter into the pan (will be almost full, the pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows it to reach its full volume.) and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.

Immediately upon removing from the oven invert the pan so the baked cake will maintain its volume and to keep it from shrinking as it cools. Suspend the pan by placing the inner tube on the top of a soda bottle. Allow the cake to cool for about 1 1/2 hours.

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate. The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.

This cake can be eaten alone with just a dusting of cocoa powder or confectioners' sugar. Is also wonderful with fresh berries and softly whipped cream.

Serves 12

(joyofbaking.com)

Formal place setting

Lemon Lime Granita

Granita, similar to a sorbet, is a traditional Sicilian pleasure. Literally meaning, ‘little grains’, it is served as breakfast or dessert all over Italy. It’s one of the most refreshing desserts you can offer your guests - or yourself – on festive or casual days.

Ingredients

zest of one lemon and one lime

½ cup raw cane or turbinado sugar

2/3 cup water

1 ½ cups fresh lemon & lime juice combined (approx. 3 total citrus fruits)

Method

1. Combine the lemon and lime zest, sugar and water in a small saucepan. Heat to a simmer until the sugar has completely dissolved.

2. Strain the mixture to remove the zest. Allow the liquid to cool.

3. To the syrup, add the fresh lemon and lime juice. Stir well.

4. Place the mixture in a freezer-safe container and freeze for 20 minutes, uncovered.

5. Use a fork to loosen and turn the ice. Return the mixture to the freezer for another 20 minutes. Repeat this process a couple more times. Cover and store until ready to serve.

(sisters-magazine.com)

American Sponge Cake

Ingredients:

6 large eggs, separated

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1 tablespoon water

Zest of 1 medium lemon

1 cup (100 grams) sifted cake flour

3/4 teaspoon cream of tartar

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.

American Sponge Cake:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.

Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). (Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.)

Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.

Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.

Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.

At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit and softly whipped cream.

Whipped Cream:

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.

Tip:

As with most sponge cakes, this American Sponge Cake gets its rise, not from baking powder, but solely from the air whipped into the eggs. So, make sure the eggs are at room temperature and the egg yolks and sugar are beaten until thick, light, and fluffy, which can take as long as five minutes. This long beating time is necessary for it not only gives the baked cake its full volume, it also gives the cake its nice open grain. But care must be taken when folding the beaten egg whites into the egg yolk mixture to ensure that the batter does not deflate too much. A few quick strokes with a rubber spatula or large balloon whisk are all that is needed.

This recipe uses an ungreased tube pan with a removable bottom to give the cake support as well as making it easier to remove. The pan is left ungreased so the batter can cling to the sides of the pan as it bakes and allows the cake to reach its full volume. The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Once the cake is baked it is immediately inverted so the baked cake will maintain its volume and keep it from shrinking as it cools. You can serve this cake plain with just a dusting of powdered (confectioners of icing) sugar or with fresh fruit and softly whipped cream.

(joyofbaking.com)

Fereni

Ingredients

3 cups cold milk
4 tablespoons sugar
3 tablespoons rice flour
2 1/2 tablespoons rose water
slivered pistachios for garnish
ground cinnamon for garnish



Preparation

Dissolve rice flour in cold milk. Add sugar and rosewater.

Pour it in a small pot over medium heat, stir regularly. Bring to a boil and stir until fereni thickens (about 30 minutes).

Pour into individual dessert dishes and garnish with cinnamon powder and slivered pistachios.

Serve cold or hot.

Makes 1 to 2 servings.

(cookingandcooking.com)

Orange Chiffon Cake

6 large eggs, separated plus 1 (30 grams) additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: 

To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.

Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.

Instruction:

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Tips:

You can use safflower, corn or sunflower oil, just be sure to check the product label to see that the oil does not contain silicates as they tend to inhibit foaming.

The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the cake. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume.

Serve this cake with a dusting of powdered sugar and fresh fruit. Of course, whipped cream or even ice cream makes a nice accompaniment.

(joyofbaking.com)