Quarantine Baking: One Year Later скачать в хорошем качестве

Quarantine Baking: One Year Later

For some reason, the pandemic caused social media to be flooded with pictures of baked goods. #quarantinebaking was everywhere...until it wasn't. Here I discuss how baking helped us in the early days of the pandemic, and how it can still help us now. Layered Angel Food Cake Recipe: CAKE 12 egg whites, room temperature 1 + 3/4 teaspoons cream of tartar 1 teaspoon salt 1 cup sugar (first portion, keep separate from second portion) 3/4 cup sugar (second portion, keep separate from first portion) 1 cup cake flour 1 + 1/2 teaspoons vanilla extract WHIPPED TOPPING 2 cups heavy cream 1/4 cup icing sugar 1 teaspoon vanilla extract Assorted fresh fruits for decorating (optional) DIRECTIONS 1. Preheat the oven to 325°F 2. Combine the cake flour and the second portion (3/4 cup) of sugar in a bowl and whisk together to remove any clumps. 3. Sieve flour and sugar mixture three times (very important, this makes the cake nice and light) and set aside. 4. Add the salt to the first portion (1 cup) of sugar. Whisk together and set aside. 5. Add the egg whites and the cream of tartar to a large bowl and whisk (preferably not by hand, unless you really want to) together until the mixture has the consistency of foam. 6. At this point, take the sugar/salt mixture and begin slowly, gradually adding it to the egg whites as you continue whisking. 7. When the egg whites have reached the "soft peaks" stage (where it is now solid instead of foamy, but won't hold itself upright), add the vanilla extract and whisk just until it is incorporated. 8. Using a spatula, take the flour/sugar mixture and fold it by hand into the egg whites. 9. Pour the batter into an angel food cake pan, such as a tube pan (make sure the pan has NOT been greased or oiled, as even the smallest amount can cause the egg whites to collapse) 10. Bake in the oven for 35-40 minutes, or until a toothpick inserted in the cake comes out clean. 11. Once the cake is out of the oven, use a serrated knife to dislodge the cake from the sides of the pan (you'll want to do this soon, as it will be nearly impossible to dislodge once the cake cools) 12. Once the sides are dislodged, invert the pan and let it cool upside-down, or else this very fragile cake will collapse on itself. 13. Once cooled, cut the cake into two layers 14. To make the whipped cream topping, combine the heavy cream, icing sugar, and vanilla extract in a large bowl, and mix until stiff peaks form. 15. Spread a layer of whipped topping over one of the cooled cake layers. Place some fruit of your choice on top of the cream, and cover the fruit with another layer of whipped topping. Place the other cake layer overtop. 16. Spread whipped topping over the top of the cake, and decorate with fruit. Dust with powdered sugar, if you wish.