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Angel Food Cake
Makes 12-16 slices
INGREDIENTS
1 cup cake flour
1 1/2 cups powdered sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
METHOD
1 Preheat oven to 375°.
2 Mix flour and powdered sugar together in a small bowl.
3 In the bowl of the stand mixer with the whisk attached, beat egg
whites on medium speed until foamy.
4 Add cream of tartar and a pinch of the sugar. Increase speed. When
soft peaks start to form, slowly drizzle sugar into whites, about 3 table-
spoons at a time. Beat just until whites are stiff and glossy; do not
overbeat.
5 Add salt and vanilla to mixture and lower speed. With mixer still on
low speed, gradually add flour mixture, about 1/4 cup at a time.
6 Scrape batter into an ungreased tube pan. Run spatula through the
batter to break up any bubbles. Bake for 30-35 minutes or until cake
feels dry and top back springs.
7 Invert cake pan on a bottle or funnel until cool. Remove from pan.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chocolate Ganache
Makes enough for one 9-inch cake
INGREDIENTS
1 cup heavy cream
2 cups chocolate morsels, chopped
METHOD
1 In a heavy-bottomed saucepan, heat cream to small bubbles. Cover pan.
2 Remove pan from heat and add chocolate. Stir constantly with a
whisk until smooth and glossy.
3 Allow to cool until the consistency of heavy cream or molasses,
then pour over cake or use as desired.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 17