How To make Ann's Strawberry Angel Food Cake w/Sauces Pt1
-diane crhn32b
CAKE:
1 cup Sifted unbleached white flour;
1 cup Finely ground date sugar or :
superfine sugar
Egg whites 1 1/4 teaspoon Cream of tartar
1 1/2 teaspoon Vanilla extract
1/2 cup Strawberries -- thinly sliced
-fresh or frozen SAUCES:
1 cup Strawberries -- sliced fresh
-or frozen 1 cup Honey
2 tablespoon Arrowroot powder or cornstarch
2 cup Kiwifruit :
peeled & sliced
x Chunks of fresh kiwi as -garnish; optional CAKE: Preheat oven to 350F. Sift together flour and 1/2 cup sugar into a large bowl. Set aside. IN another bowl, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form.
Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and strawberries. Pour batter into an ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with a knife. Bake 40 minutes, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a serving plate. .....Continued in Part 2........................
How To make Ann's Strawberry Angel Food Cake w/Sauces Pt1's Videos
Eugenia Cooney Celebrates Her 29th Birthday Today (7-27-23) #shorts
Eugenia Cooney Celebrates Her 29th Birthday Today (7-27-23) #shorts
Strawberry Shortcake Recipe
This strawberry shortcake will have you in love. It has handpicked strawberries and freshly whipped cream to ensure you end up with a quality dessert. And it's easy!
Visit my Page on Facebook:
Pinterest:
Follow me on Instagram:
Follow me on Twitter:
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Escape The Hospital Roblox Obby
Today in Roblox my cookie fans and I are trying to escape the evil hospital. Can we make it through the obby? Lets see. Hugs forever! :D
All My Social Media Links
------------------------------------------------------------------------------------------------
???? FREE YouTube Subscription!
???? INSTAGRAM:
???? MERCH SHOP:
???? ROBLOX SHOP:
------------------------------------------------------------------------------------------------
❤ Amazing Gummy Bear Artwork by @genieart on Instagram
11 years later ❤️ @shrads
Strawberry Short Cake | Full Homemade Recipes | Baking |Cooking Blog: JEN HEIDEMAN
Heyyyy Everyone, Im Jen From Philippines Currently live in USA , if you are new here! Join the Heideman Fam by subscribing and turning on notifications so dont miss my ramdom video. Stay safe Everyone.
Ingredients
2 cups egg whites (from about 16 large eggs)
2 teaspoons cream of tartar
1/2 teaspoon salt
2 & 1/2 cups sugar
2 cups cake flour
1 teaspoon pure vanilla extract
Filling
1/2 cup sugar
1 1/2 pack [16 ounces ] frozen Strawberries
2 Cups heavy Cream
1 tsp Vanilla extract
2 Tbsp Confectioner sugar
Instructions
Step 1
Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in 2 1/2 cups of the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
Step 2
Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla. Transfer right to the cake baking pan.
Step 3
Bake the cake in the center of the oven for 20 minutes. Increase the oven temperature to 350° and bake the cake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let the cake cool completely.
Step 4
Meanwhile, mix the straberries with the remaining 1/2 cup of sugar and refrigerate, stirring occasionally, until juicy, for at least 1 hour.
Step 5
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Step 6
Put all the Filling right to the cake and start decorating to make it nice looking the way you want it.
Thank you guys so much for watching my Random Videos. Love Jen Heideman.
-----------------------------------------------------------------------------------------------------------------------------
CAMERA I USE CANON M50
The Best Camera For Blogging Check this link _____
CANON BATTERIES I USE
Dual Pack Bundle Super Affordable Price Check this Link ______
-----------------------------------------------------------------------------------------------------------------------
MICROPHONE I USE FANTASEAL
Affordable Price Check this link____
--------------------------------------------------------------------------------------------------------------------------------
MINI TRIPOD I USE
Super Affordable Price Check this link _____
------------------------------------------------------------------------------------------------------------------------------------
DISCLAIMER : I DO NOT OWN THE MUSIC /SOUND IN MY VIDEOS.NO COPYRIGHT INFRINGEMENT INTENDED.
Imovie Music & Audio Library
Free Music From Youtube Audiolibrary
Check This Link ______
-----------------------------------------------------------------------------------------------------------------------------------
EDITING THAT I USE
______Imovie_______
********************************
My contact for collaboration
heartlandjen@gmail.com
********************************
Find me On
Gmail: heartlandjen@gmail.com
Facebook :
#jenheideman #Strawberryshortcake
LOTS OF LOVE JEN & JIM