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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.
Want to make Great-Grandmother Pearl's Angel Food Cake with Peaches? Learn the ingredients and steps to follow to properly make the the best Great-Grandmother Pearl's Angel Food Cake with Peaches ...
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Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.
For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in 2 + 1 ⁄ 2 hours. For the showstopper, the challenge was to make a chocolate cake using at least two types of chocolate to decorate the cake. They were given four hours for this bake.
Angel food cake originated in the United States in the 19th-century. Its name is believed to come from the foam cake’s lightness — so light that angels could eat it without being weighed down.
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 ...
Amanda Hesser, in a 2003 review of Semi-Homemade Cooking in The New York Times, wrote that Lee's recipes, in their use of packaged ingredients, can end up costing more, having harder-to-find ingredients, taking longer to make, and tasting worse than equivalent recipes made from scratch. Hesser also wrote that, in her cookbooks, Lee "encourages ...