HomeRecipes Toasted cake recipe yoyo sugar angel

Toasted cake recipe yoyo sugar angel

Posted in : Recipes on by : Boris

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Ingredients

  • 5 ounces bleached cake flour (1 cup plus 2 tablespoons; 140 g) (see note)
  • 150 ounces of cold egg whites (2 cups; 425 g) from approximately 12 large eggs
  • 15 ounces  toasted  or  quick-frozen sugar  (2 cups; 425 g)
  • 1 tablespoon (15 ml) vanilla extract or 1 vanilla pod, cut and peeled
  • 30 g fresh juice (2 tablespoons; 25 g) from 1 lemon
  • 1/4 teaspoon (1 g) Diamond Crystal Kosher Salt use half the volume for table salt or use the same weight

Directions

  1. one.

    Set the oven rack to the middle position and preheat to 350 ° F. Sift the baking flour and set aside. Combine egg whites, sugar and vanilla extract (or seeds) in a mixer bowl with a beater. Stir on low to loosen, about 1 minute, then increase to medium-low (4 on KitchenAid) and beat for 3 minutes; whites will be thick and dark.

  2. 2.

    With the mixer running, add lemon juice and salt. Increase immediately to medium (6 on KitchenAid) and beat for another 3 minutes; the meringue will be thin but frothy. Increase to medium-high (8 on KitchenAid) and continue beating until the meringue is glossy white and thick enough to show the whisk pattern. this can take 2 to 4 minutes, depending on the freshness of the proteins and the power of your mixer. When the meringue is done, it should be soft enough to drain off the wire when the whisk attachment is removed, but thick enough to build up on itself, like a soft serving in a bowl.

  3. 3.

    Сверху посыпать мукой для выпечки и перемешать гибкой лопаткой до однородного состояния. Переключитесь на складывающее движение, соскребая снизу вверх и складывая по центру, пока не останется карманов муки. Выложите тесто в 10-дюймовую алюминиевую трубчатую кастрюлю (не смазывайте маслом и не жир); если вы заметите небольшие карманы без примесей муки, просто сделайте паузу, чтобы смешать их. Выпекайте, пока пирог не станет воздушным, золотисто-светлым и твердым на ощупь, около 45 минут или до внутренней температуры 206 ° F на мгновенном этапе. читать термометр.

  4. 4.

    Turn the pan over on a rack or three cans (see note) and refrigerate upside down until absolutely no trace of heat remains, at least 2 hours. Run a spatula offset along the edges of the cake to loosen, remove the insert and also insert the spatula under the bottom. Flip onto a serving plate by gently pulling on the sides of the cake to release it from the center tube. To serve, cut with a chef’s knife, using careful sawing movements and pressing down lightly. Serve with your favorite chocolate sauce or homemade caramel if desired   . Tightly wrapped in polyethylene, leftovers can be stored for up to 1 week at room temperature.

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