Description:
Angel Cake lagi. Resep diambil dari buku Chocolate and Coffee nya Catherine Atkinson and friends. Judul aslinya dalam buku adalah Chocolate and Orange Angel Cake, karena dikasih hiasan putih telur dan irisan kulit jeruk, di sini judulnya dipangkas karena gak pake hiasan. Loyang yang digunakan adalah ukuran 21x7x7. Silahkan dicicipi....

Ingredients:
- 25 g plain (all purpose) flour
- 30ml/2 tbsp cocoa powder
- 30ml/ 2 tbsp cornflour (cornstarch)
- Pinch of salt
- 5 egg whites
- 2.5 ml/1/2 tsp cream of tartar
- 115 g caster (superfine) sugar


Directions:
- Preheat the oven to 180°. Sift the flour, cocoa, cornflour and salt together three times. Beat the egg whites in a large bowl until foamy. Add the cream of tartar to the egg whites and whisk until soft peaks form.
- Add the caster sugar to the egg whites a spoonful at a time. Whisking after each addition. Sift in a third of the flour and cocoa mixture, and gently fold in. Repeat sifting and folding in of flour and cocoa mixture two more times. Spoon the mixtures into a 20cm non-stick ring tin (pan) and level the top. Bake for 35 minutes or until springy when lightly pressed. When slightly cold, invert on to a wire rack and leave to cool further in the tin.

Description:
Kembali ke dapur lagi....

Punya simpanan putih telur banyak banget dari uji coba bikin Lapis Legit beberapa waktu lalu. Diapain ya enaknya?? Mulai deh bongkar-bongkar resep.Hey....kayaknya angel cake pas banget untuk ngabisin sisa putih telur. Dah lama kepengen coba bikin cake ini, tapi selalu bingung mikirin kuning telurnya dibuang kemana. Inilah saatnya! Hmm, setelah si devil lapis legit yang berlimpah kuning telur, datanglah the angel menawarkan segala kelembutan yang membelai lidah :))

Cake ini dihasilkan dari paduan tiga buah resep, ide dasarnya diambil dari Martha Stewart, Baking Handbook trus dipadu lagi dengan resepnya Williams-Sonoma dan Preparedpantry. ditambah dengan taburan serpihan almond di atasnya.

Jadi deh rasanya rame dan judulnya juga panjang kali lebar. Maksa banget gak sih judulnya? Gapapa ya, yang pasti hasilnya oke banget loh....

Efi, makasih ya udah kasih bocoran cara nyimpen putih telur.



Ingredients:
• 1 cup cake flour (not self-rising)
• 1 1/2 cups superfine sugar
• 12 egg whites
• 1 tablespoon warm water
• 1/2 teaspoon coarse salt
• 1 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 3 to 4 teaspoons ground cinnamon


Directions:
- Preheat oven to 325 degrees, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.

- Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, lemon juice, lemon zest, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.

- Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

- Scrape the batter into a ten-inch tube pan in three or four layers. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Sprinkle the cinnamon through a fine sieve onto the batter between layers. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.

- Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.