Monday, April 25, 2011
Monday, April 18, 2011
Sunday, April 10, 2011
Wednesday, April 6, 2011
Always begin baking with your mise en place (having all ingredients in their place as shown).
Preheat oven to 325 degrees, with rack in lower third of the oven. Separate your eggs. *Reminder: eggs are always easier to separate when cold but egg whites whip up better when at room temperature.
Sift together flour and 3/4 cup sugar. Repeat sifting four times.
Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more (as shown).
Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula.
Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Picture shown is mid-way through cooking. My cake took exactly 40 minutes to bake.
Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
Mango Strawberry Compote
yields 4 servings
Tragically, I only made several servings of this delicious compote. Make extra-- you will definitely fly through it.
1 c strawberries, washed and cut into eighths
1 mango, diced
1 t lemon zest
1 T sugar
How to dice a fresh mango (Callie's way):
Slice the mango lengthwise along the flat side next to the seed. Turn mango over and repeat on the other side.