Tuesday, July 19, 2011

Angel Fruit Cake Strawberries Whipped Cream, Angel Fruit Cake Recipe

Angel Fruit Cake strawberries whipped cream

What, tangy and delicious, light from the one that contains only trace amounts of fat per serving and may be a good dessert? Sounds impossible? In the course not! Today, try this delicious Apricot Angel Cake!

APRICOT angel food cake
1 egg white 1 / 2 cup (apprx 10)
All-purpose flour 1 1 / 2 cup
Sugar 1 1 / 4 cup, divided
2 teaspoons cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
Salt 1 / 4 tsp.
1 cup apricot hold
2 tablespoons water

Angel Fruit Cake

Place egg whites in large mixing bowl and allow to stand for 30 minutes at room temperature. Preheat oven to 350 degrees. Sift 1 / 2 cup of flour and sugar together twice and set aside.

Cream of tartar to egg whites, almond extract, vanilla extract, then add salt. Beat mixture at medium speed of electric mixer until stiff peaks form. Beating on high until sugar is completely dissolved and stiff glossy peaks form gradually, about 2 tablespoons at a time, add the remaining sugar. Gradually fold in 1 / 2 cup of the flour mixture at a time.

In a small bowl, beat the apricot jam and water until foamy. Egg white mixture and gently fold it. Gently spoon the mixture into the pot of oil-tubes of 10 inches. Off the batter with a knife to remove air pockets, please put in an oven at 350 degrees. Or until cake bake on lowest rack of oven, 50-60 minutes is lightly browned and top appears dry. Invert the pan to cool completely and immediately. It takes about an hour. Run a knife around the sides and center tube of pan to loosen cake. Remove the cake to your serving plate. Frost, glaze, accompanied by fruit, or finish to suit themselves.

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