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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: I used to be entirely terrified of cakes that used beaten egg white for their volume rather than baking powder and baking soda. Just ask my dad about the time I made an an
gel food cake only one inch tall. However, experience has taught me that a few essential steps will consistantly make fluffy delicious desserts.
Step one: never leave out the cream of tartar.
Step two: make sure your mixing bowl and mixer are totally grease and oil free before beating the egg whites and that no drop off egg yolk was accidentally dripping in when the eggs were seperated (using very fresh eggs helps with both seperation and with beating up the egg whites.
Step three: Always mix a small amount of the beated egg whites into the batter before folding.
Step four: Know how to properly fold. Watch Alton Brown or Mario Bateli fold ingredients together sometime if you want to learn from the masters. I have, and they are great. Otherwise just try to follow my instructions below:
To fold properly use a silicon or rubber spatula and cut straight down through the mixture, start to turn the spatula at the bottom of the bowl as though you were just outlining a big circle but when coming back up leave the spatula slightly angled so that the batter at the bottom is pulled up to the top. Fold this batter over the top, rotate the bowl 30 degrees or so and repeate. Do this until the mixture is mostly incorporated, but don't worry if there are some slightly more or less dense areas. If you try to make it all exactly the same you will wreck the egg foam you spent so long creating.
Preheat the over to 350 degrees. Grease and flour coat two 8 inch cake pans.
Whisk together the cake flour, all-purpose flour, baking powder, and salt.
In a medium mixing bowl begin beating the egg whites at medium speed using an electric hand mixer (You can use an upright mixer but because upright mixers can't always get to the liquid at the very bottom center of the bowl be sure to use a spatula to turn the egg whites every once in a while so that you are beating all of the them and not leaving some liquid) beat the egg whites until frothy. Add the cream of tartar and one tablespoon of the sugar. Continue to beat the eggs at a medium to high speed while adding 5 more tablespoons of sugar, making sure that each addition is fully incorporated before moving on to the next. Beat the egg whites until they hold soft peaks.
In a seperate bowl combine the egg yolks with the remaining sugar and beat until the yolks have become thick and pale. Add the vanilla, milk, and butter and beat until well mixed.
Mix the flour into the egg yolk mixture and beat until smooth. Take 1/5 of the beaten egg whites and mix them into the egg yolk and flour batter. This will lighten the batter and make folding easier. Using a clean spatula transfer the rest of the beaten egg whites on top of the batter and begin to fold them in.
Pour the batter equally into the two prepared pans and bake for 15-20 minutes until the tops are golden brown and the cake feels firm and slightly springy when touched.
Remove the cakes from the pans by running a butter knife around the edge of each pan. Allow the cakes to rest on wire cooling racks for 20 minutes before filling or icing them.
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Whipped Cream
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Directions:
Whipped cream should be made in a chilled bowl and beaten at a slow speed to avoid over beating. If cream is overbeaten then you could end up with butter rather than whipped cream. I also suggest an electric hand mixer for this recipe. You can use an upright mixer but because upright mixers can't always get to the liquid at the very bottom center of the bowl be sure to use a spatula to turn the cream every once in a while so that you are beating all of the cream and not leaving some liquid.
Start out beating just the cream at the lowest mixing speed until frothy. Add the powdered sugar and vanilla extract and continue to beat at medium speed until the mixture begins to ribbon. Taste the whipped cream at this point to see if it is sweet enough. Adjust powdered sugar to taste.
Bring the mixer back to low speed and beat until the whipped cream holds soft peaks. Chill the whipped cream in a covered bowl until you are ready to serve it.
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Quick Strawberry Jam
1 (s) unsalted butter |
Directions:
Warning: this is not a recipe for jarring jam because I don't know how to do that yet. When I learn I'll add a new recipe without the work "quick" in it.
In a medium sauce pan heat the butter over low heat until melted. Add the strawberries and increase the heat to medium. Cook the strawberried until they begin to release their juices. Add the water and lemon juice and bring the mixture to a simmer.
Add the sugar to the pan and stir until it completely dissolves. Add the gelatin to the pan and stir until it completely dissolves. Remove the pan from the heat and allow to stand for 5 minutes stirring occassionally. Put the jam in a bowl and refrigerate for at least 2 hours before using.
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