I agree Nice but can't you write down the recipe ? Kahúla® Angel Food Cake Light and airy, angel food cakes have no fat! Servings Makes 12 servings Ingredients 375 ml (1½ cups) granulated sugar, sifted 300 ml (1¼ cups) cake flour, sifted 5 ml (1 teaspoon) pure vanilla extract 15 ml (1 tablespoon) espresso powder 30 ml (2 tablespoons) Kahlúa®, or any coffee-flavoured liqueur 12 large egg whites 6 ml (1¼ teaspoons) cream of tartar 1 ml (¼ teaspoon) salt
4.Place egg whites in Cuisinart™ mixing bowl. Insert the chefs whisk. Turn to speed 9. After 30 seconds add cream of tartar and salt and increase to speed 12 until soft peaks form, about 1 minute 15 seconds. Slowly add remaining ¾ cup (175 ml) of granulated sugar and continue to mix on speed 12 until the peaks are firm and glossy, about another 30 seconds. Remove bowl from stand mixer.
5.Gradually sift the reserved flour/sugar mixture into the whites and carefully fold in with a large rubber spatula. Fold in the espresso mixture. Be gentle when folding but at the same time make sure all ingredients are evenly incorporated.
6.Spoon batter into an ungreased 9-inch (23 cm) tube pan. Smooth and even the top by spreading with a rubber spatula.
7.Bake in preheated 325°F (160°C) oven for 40 to 45 minutes, until a cake tester comes out clean. Invert pan onto the neck of an empty long-necked bottle (such as a wine bottle) and allow to cool completely.
her voice is annoying
EveryNina 11 months ago
As good as the demonstration is, I'm sorry to say that the host's voice is a bit of annoying. sorry.
pupujohn 2 years ago 2
Janemexique 1 year ago
Instructions
1.Preheat oven to 325°F (160°C).
2.Sift ¾ cup (175 ml) of the sugar together with the cake flour in a mixing bowl and reserve.
3.Stir together vanilla, espresso powder, and Kahlúa® in a small bowl and reserve.
Janemexique 1 year ago
4.Place egg whites in Cuisinart™ mixing bowl. Insert the chefs whisk. Turn to speed 9. After 30 seconds add cream of tartar and salt and increase to speed 12 until soft peaks form, about 1 minute 15 seconds. Slowly add remaining ¾ cup (175 ml) of granulated sugar and continue to mix on speed 12 until the peaks are firm and glossy, about another 30 seconds. Remove bowl from stand mixer.
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Janemexique 1 year ago
5.Gradually sift the reserved flour/sugar mixture into the whites and carefully fold in with a large rubber spatula. Fold in the espresso mixture. Be gentle when folding but at the same time make sure all ingredients are evenly incorporated.
6.Spoon batter into an ungreased 9-inch (23 cm) tube pan. Smooth and even the top by spreading with a rubber spatula.
Janemexique 1 year ago
7.Bake in preheated 325°F (160°C) oven for 40 to 45 minutes, until a cake tester comes out clean. Invert pan onto the neck of an empty long-necked bottle (such as a wine bottle) and allow to cool completely.
Janemexique 1 year ago