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does anyone know if this tastes as good as it looks?
Flourless Sponge Cake Makes 12 servings From EatingWell Magazine April 1998 http://www.eatingwell.com/recipes/fl...m_source=EWTWN A perfect ending to a Passover seder. ACTIVE TIME: 25 minutes TOTAL TIME: 1 hour 5 minutes EASE OF PREPARATION: Moderate 1 cup vanilla sugar (see Tip) or 1 cup sugar plus 2 teaspoons vanilla extract 3/4 cup matzo cake meal 1 tablespoon freshly grated lemon zest 12 large egg whites, at room temperature 1/2 teaspoon salt 1 teaspoon lemon juice 1. Preheat oven to 325°F. 2. Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon zest in a medium bowl. 3. Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar (or sugar) 1 Tbsp. at a time, beating until glossy and stiff peaks form. 4. Fold dry ingredients into beaten whites with a rubber spatula. (If using vanilla extract, add it now.) Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top. 5. Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked.) Invert the cake to cool completely. (If the pan has no "legs, " invert it over the neck of a glass bottle.) 6. With a knife, loosen edges of cake and invert onto a serving platter. TIP: Tips: To make vanilla sugar, split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar will keep indefinitely in a tightly covered container at room temperature.) To warm egg whites to room temperature, place them in a bowl over hot water. Whisk for a few minutes until they feel slightly warm to the touch. Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites. -- See return address to reply by email remove the smile first |
Posted to rec.food.cooking
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does anyone know if this tastes as good as it looks?
sf wrote: > > Flourless Sponge Cake > Makes 12 servings > > From EatingWell Magazine April 1998 > http://www.eatingwell.com/recipes/fl...m_source=EWTWN > A perfect ending to a Passover seder. > > ACTIVE TIME: 25 minutes > TOTAL TIME: 1 hour 5 minutes > EASE OF PREPARATION: Moderate > > 1 cup vanilla sugar (see Tip) or 1 cup sugar plus 2 teaspoons vanilla > extract > 3/4 cup matzo cake meal > 1 tablespoon freshly grated lemon zest > 12 large egg whites, at room temperature > 1/2 teaspoon salt > 1 teaspoon lemon juice > > 1. Preheat oven to 325°F. > 2. Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon > zest in a medium bowl. > 3. Beat egg whites, salt and lemon juice in a large bowl with an > electric mixer on medium speed until frothy. Increase speed to high > and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar > (or sugar) 1 Tbsp. at a time, beating until glossy and stiff peaks > form. > 4. Fold dry ingredients into beaten whites with a rubber spatula. (If > using vanilla extract, add it now.) Scrape batter into an ungreased > 10-inch angel food cake pan. Run a spatula in a circle through batter > to release air bubbles; smooth the top. > 5. Bake cake for 40 to 50 minutes, or until top springs back when > touched lightly and a skewer inserted in the center comes out clean. > (The top of the cake will be cracked.) Invert the cake to cool > completely. (If the pan has no "legs, " invert it over the neck of a > glass bottle.) > 6. With a knife, loosen edges of cake and invert onto a serving > platter. > > TIP: Tips: To make vanilla sugar, split 1 vanilla bean lengthwise with > the tip of a sharp knife. Cut into 2-inch pieces and grind in a > blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar > will keep indefinitely in a tightly covered container at room > temperature.) > > To warm egg whites to room temperature, place them in a bowl over hot > water. Whisk for a few minutes until they feel slightly warm to the > touch. > > Dried egg whites, such as Just Whites, reconstituted, can be > substituted for fresh egg whites. > > -- > See return address to reply by email > remove the smile first Don't know, guess you'll have to try it and report back. I have tried a few different flourless cakes and I have been less than impressed with all of them. |
Posted to rec.food.cooking
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does anyone know if this tastes as good as it looks?
sf wrote: > > Flourless Sponge Cake > Makes 12 servings > > From EatingWell Magazine April 1998 > http://www.eatingwell.com/recipes/fl...m_source=EWTWN > A perfect ending to a Passover seder. Since it contains matzo cake meal, it isn't flourless and wouldn't be suitable for anyone who can't eat wheat Have eaten similar things and they were fine. Just a basic egg white sponge; handle it gently and it will bake very light. > > ACTIVE TIME: 25 minutes > TOTAL TIME: 1 hour 5 minutes > EASE OF PREPARATION: Moderate > > 1 cup vanilla sugar (see Tip) or 1 cup sugar plus 2 teaspoons vanilla > extract > 3/4 cup matzo cake meal > 1 tablespoon freshly grated lemon zest > 12 large egg whites, at room temperature > 1/2 teaspoon salt > 1 teaspoon lemon juice > > 1. Preheat oven to 325°F. > 2. Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon > zest in a medium bowl. > 3. Beat egg whites, salt and lemon juice in a large bowl with an > electric mixer on medium speed until frothy. Increase speed to high > and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar > (or sugar) 1 Tbsp. at a time, beating until glossy and stiff peaks > form. > 4. Fold dry ingredients into beaten whites with a rubber spatula. (If > using vanilla extract, add it now.) Scrape batter into an ungreased > 10-inch angel food cake pan. Run a spatula in a circle through batter > to release air bubbles; smooth the top. > 5. Bake cake for 40 to 50 minutes, or until top springs back when > touched lightly and a skewer inserted in the center comes out clean. > (The top of the cake will be cracked.) Invert the cake to cool > completely. (If the pan has no "legs, " invert it over the neck of a > glass bottle.) > 6. With a knife, loosen edges of cake and invert onto a serving > platter. > > TIP: Tips: To make vanilla sugar, split 1 vanilla bean lengthwise with > the tip of a sharp knife. Cut into 2-inch pieces and grind in a > blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar > will keep indefinitely in a tightly covered container at room > temperature.) > > To warm egg whites to room temperature, place them in a bowl over hot > water. Whisk for a few minutes until they feel slightly warm to the > touch. > > Dried egg whites, such as Just Whites, reconstituted, can be > substituted for fresh egg whites. > > -- > See return address to reply by email > remove the smile first |
Posted to rec.food.cooking
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does anyone know if this tastes as good as it looks?
On Wed, 16 Apr 2008 18:11:18 -0600, Arri London >
wrote: > >Since it contains matzo cake meal, it isn't flourless and wouldn't be >suitable for anyone who can't eat wheat I'm ok with wheat. > >Have eaten similar things and they were fine. Just a basic egg white >sponge; handle it gently and it will bake very light. Thanks. I might try it, because it *looks* good. -- See return address to reply by email remove the smile first |
Posted to rec.food.cooking
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does anyone know if this tastes as good as it looks?
sf wrote:
> Flourless Sponge Cake > Makes 12 servings > > From EatingWell Magazine April 1998 > http://www.eatingwell.com/recipes/fl...m_source=EWTWN > A perfect ending to a Passover seder. > <snipped for brevity> That *does* look good! If you're interested in a wheatless cake for Passover, Canadian Living magazine has a nice looking cake -- Passover Sunshine Cake -- in their current issue; here's a link to the recipe on their site: <http://www.canadianliving.com/food/cooking_school/step_by_step_cake_recipe_passover_sunshine_cake.ph p> .... and because that's a ridiculously-long link pretty much guaranteed to break, here's the tiny url: http://tinyurl.com/5mtv45 I haven't made this, but Canadian Living's recipes are generally pretty good, ie, accurate ingredients and instructions and good results. |
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