Tuesday, December 29, 2015

黑白天使蛋糕 Black and White Angel Food Cake

This is an extremely good and simple cake recipe to put those leftover egg whites to good use. With only egg whites, the cake is airy and light. In the absence of egg yolks and oil in this recipe, I should think that the consumption of this cake would be less fatty than the conventional butter cakes.

In order to make this cake interesting, I decided to follow this  recipe from food network with slight adaptations. Ultimately, with the chocolate with double cream glazing there goes the 'lean' factor. If you are watching after your waistline, you may opt not to dress the cake with the glazing but will still get a delicious cake to munch on.

Black and White Angel Food Cake

Ingredients 材料
250g  Sifted Icing Sugar 过滤糖粉
250g Sifted Cake Flour 过沥蛋糕粉
675g Egg Whites 蛋清 / 蛋白
1-1/2 Tsp Salt 盐
3 Tsp Cream of Tartar 塔塔粉
2 Tsp Vanilla Extract 香草精
80g Coarsely Grated Semi Sweet Chocolates 切碎牛奶巧克力

(B) Glaze 巧克力淋酱
225g Semi Sweet Chocolate Chips 巧克力块
190g Heavy Cream 动物性鲜奶油

Directions 步骤

Preheat oven to 170C Degrees。

Sift 1/2 portion of icing sugar together with the cake flour four times. Set aside.

In a bowl of a stand mixer fitted with whisk attachment, combine and whisk egg whites, salt and cream of tartar on high speed until medium firm peaks. Reduce the speed to medium, sprinkle in the balance 1/2 portion of the icing sugar over the meringue. Set the mixer back to high and continue whisking until thick and shiny.

Add vanilla extract then continue to whisk the egg whites for a minute more until firm peaks.

Remove the bowl and whisk attachment from the mixer. Carefully fold the flour / cake mixture in 3 portions into the meringue with a rubber spatula until incorporated.

Fold in grated chocolate.

Transfer batter into 2 ungreased 8-9 inch tube pan and bake the cake for 35-40 mins or when the cake springs back to the touch.

Invert the cake pan on a cooling rack to cool. Run a thin knife along the sides of the pan to unmould the cake when cool。

For the glazing, double boil the chocolate chips and the heavy cream in a heat proof bowl while stirring till the chocolate melted. Pour the chocolate glaze over the top of cooled cake.

Note :

The recipe for the glazing is only sufficient for a 10 inch cake. You need to double the quantity if you wish to glaze both cakes as well.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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