Search results
Results from the WOW.Com Content Network
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.
1. Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of ...
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or ...
For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us
This cake has a crumbly streusel layer in the middle and on top. Next, Olson bakes a raspberry ricotta buckle. Then, Olson combines a butter tart with the simplicity of a coffee cake and creates a plated dessert: butter tart coffee cake. At the end, Olson showcases a coffee cake with actual coffee in it by baking some individual cappuccino cakes.
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
Recipes for chocolate sour cream Bundt cake, and angel food cake. Featuring an Equipment Corner covering Bundt pans, and quick tips for wet vs. dry measuring cups. 116