Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I would like the recipe for Angel Food Cake that Martha Stewart made on her TV s-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like the recipe for Angel Food Cake that Martha Stewart made on her TV s),it will help you,my kids.
Serina Williams was her guest.
Answers:
Here's the recipe.
Other Answers:
Brown-Sugar Angel Food Cake
SERVES 10
14 large egg whites
1 1/2 cups light-brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
Caramel ice cream, for serving
Hot-Fudge Sauce, for serving
1. Heat oven to 350°. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
2. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
3. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube. Serve with ice cream and hot-fudge sauce.
Note: Recipe adapted from Martha Stewart Living, June 1996.
Hot Fudge Sauce for Brown Sugar Angel Food Cake
MAKES 2 CUPS
1 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/2 cup light corn syrup
1. In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.
Note: Recipe adapted from Martha Stewart Living, April 2003.
Source(s):
http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat21454&showId=cat21454&date=February%2016,%202006&rsc=
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I would like the recipe for Angel Food Cake that Martha Stewart made on her TV s-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like the recipe for Angel Food Cake that Martha Stewart made on her TV s),it will help you,my kids.
Serina Williams was her guest.
Answers:
Here's the recipe.
Other Answers:
Brown-Sugar Angel Food Cake
SERVES 10
14 large egg whites
1 1/2 cups light-brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
Caramel ice cream, for serving
Hot-Fudge Sauce, for serving
1. Heat oven to 350°. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
2. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
3. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube. Serve with ice cream and hot-fudge sauce.
Note: Recipe adapted from Martha Stewart Living, June 1996.
Hot Fudge Sauce for Brown Sugar Angel Food Cake
MAKES 2 CUPS
1 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/2 cup light corn syrup
1. In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.
Note: Recipe adapted from Martha Stewart Living, April 2003.
Source(s):
http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat21454&showId=cat21454&date=February%2016,%202006&rsc=
correctness,It's Non-profit and only for informational purposes.
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