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HOW
TO COOK EGGS-TATICALLY | 1, 2,
3, 4, 5
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ALMOND
ANGEL FOOD CAKE WITH CRÈME ANGLAISE
AND MACERATED STRAWBERRIES
This
recipe highlights eggs at their very best - the
cake gets its
regal airiness from beaten egg whites, and the crème
anglaise gets its silky-smooth consistency from egg
yolks. This cake doesn't rise as much as a traditional
angel food cake does because of the almonds, which
weigh
it down slightly.
STRAWBERRIES:
8 cups sliced strawberries
2 tablespoons granulated sugar
2 tablespoons orange juice
1 teaspoon grated orange rind
CAKE:
3/4 cup silvered almonds
2 tablespoons granulated sugar
1 cup sifted cake flour
1/2 cup powdered sugar
1/2 teaspoon salt
10 large egg whites
1 1/4 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons almond extract
CRÈME
ANGLAISE:
2/3
cup sugar
8 large egg yolks
3 1/2 cups 1% low-fat milk
1 tablespoon vanilla extract
Preheat
oven to 325°F.
To
prepare cake, place almonds and 2 tablespoons granulated
sugar in
a food processor; pulse until finely chopped. Sift
together the flour, powdered sugar, and salt into
a bowl. Combine
the almond mixture with flour mixture, and set aside.
Beat egg whites in a large bowl at high speed of
a mixer
until foamy. Add cream of tartar; beat until soft peaks
form. Add 3/4 cup granulated sugar, 1 tablespoon
at
a time, beating until stiff peaks form. Sprinkle the
flour mixture over the egg white mixture, 1/4 cup
at
a time; fold in. Fold in almond extract. Spoon the
batter into an ungreased 10-inch tube pan, and spread
evenly.
Bake at 325°F for 1 hour or until the cake springs
back when lightly touched.
While
the cake is baking, prepare the crème anglaise. Combine
2/3 cup sugar and yolks in a large saucepan, stirring
with a
whisk until blended. Gradually add milk to the pan,
stirring constantly with a whisk. Cook over medium
heat
until mixture coats the back of a spoon (about 8 minutes),
stirring constantly. Immediately pour mixture into
a
bowl; stir in vanilla. Cover and chill (the mixture
will thicken as it cools).
Invert
cake pan, and cool for 40 minutes. Loosen cake from
sides
of pan using a narrow metal spatula. Invert cake onto
plate. Serve with strawberries and crème anglaise.
16 servings.
TIPS: Macerated
strawberries (berries that have been soaked or marinated
in a liquid) add color and a fruity burst.
You can also try this with blueberries or raspberries.
Serving
Size: 1 slice cake, 1/3 cup strawberries, and 1/4
cup
crème anglaise. Calories: 237 (22% from fat); Fat:
5.8g; Protein 7.2g; Carbohydrates 39.6g; Fiber 2.3g;
Cholesterol
111mg; Iron 1.3mg; Sodium 138mg; Calcium 103mg.
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CRÈME
ANGLAISE
Crème anglaise is
a custard sauce thickened solely with egg yolks
(no starch), giving it a silky, smooth texture.
The trick with egg yolks is to get them to thicken
without turning into scrambled eggs. To do this,
cook the sauce over low to medium heat, stirring
constantly. When the sauce is thick enough to
coat the back of a spoon, remove from heat. It's
done.
ALMOND
ANGEL FOOD CAKE
Folding gently incorporates
the beaten egg whites into the dry ingredients,
which gives angel food cake its light, airy texture.
To fold, "cut" down the center and up
the sides of the bowl with a rubber spatula, gently
combining the two mixtures. |
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MOCHA
MOUSSE
Egg whites must
be brought to a temperature of 160°F to be safe (we don't
recommend eating raw eggs due to the risk of salmonella).
This can be done without coagulating or cooking the whites
(a no-no in a mousse) by combining them with sugar and beating
over simmering water as we do here. The result is called an
Italian meringue. If you don't have a double boiler, a bowl
that fits over a saucepan will work fine.
2 ounces semisweet
chocolate, chopped
1 tablespoon instant espresso granules or 2 tablespoons instant
coffee granules
1 tablespoon unsweetened cocoa
2 tablespoons hot water
2/3 cup sugar
2 tablespoons water
1/4 teaspoon cream of tartar
3 large egg whites
1/3 cup frozen reduced-calorie whipped topping, thawed
2 teaspoons grated semisweet chocolate
Combine first 4 ingredients
in a small saucepan. Cook over low heat until chocolate melts
and mixture is smooth, stirring constantly. Remove from heat.
Combine sugar, 2 tablespoons
water, cream of tartar, and egg whites in the top of a double
boiler. Place over simmering water; beat mixture at high speed
of a mixer until stiff peaks form (about 4 minutes). Gently
stir one-fourth of egg white mixture into chocolate mixture;
gently fold in remaining egg white mixture and whipped topping.
Divide mixture evenly among 4 dessert dishes. Cover and chill.
Sprinkle each serving with 1/2 teaspoon grated chocolate.
4 servings.
NOTE:
To freeze, cool completely; cover and freeze. Thaw in refrigerator.
Calories:
238 (23% from fat); Fat: 6g; Protein 4.1g; Carbohydrates 45.6g;
Fiber 0.2g; Cholesterol 0mg; Iron 0.9mg; Sodium 45mg; Calcium
16mg.
NEXT : DOUBLE-VANILLA MERINGUE COOKIES and
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