Wolfgang Puck BPSM0050A2 Instrucciones de operaciones descargar pdf (Pagina 11)

Angel Food Cake

Makes 12-16 slices

INGREDIENTS

1 cup cake flour

1 1/2 cups powdered sugar

12 large egg whites

1 1/2 teaspoons cream of tartar

1 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

METHOD

1 Preheat oven to 375°.

2 Mix flour and powdered sugar together in a small bowl.

3 In the bowl of the stand mixer with the whisk attached, beat egg

whites on medium speed until foamy.

4 Add cream of tartar and a pinch of the sugar. Increase speed.

When soft peaks start to form, slowly drizzle sugar into whites, about

3 tablespoons at a time. Beat just until whites are stiff and glossy;

do not overbeat.

5 Add salt and vanilla to mixture and lower speed. With mixer still on

low speed, gradually add flour mixture, about 1/4 cup at a time.

6 Scrape batter into an ungreased tube pan. Run spatula through the

batter to break up any bubbles. Bake for 30-35 minutes or until cake

feels dry and top back springs.

7 Invert cake pan on a bottle or funnel until cool. Remove from pan.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Rich Black and White

Baked Alaska

Makes 12 - 16 slices

INGREDIENTS

1 Angel Food Cake (see recipe, page 20)

1 quart vanilla ice cream, softened

1 quart chocolate ice cream, softened

1 cup dark chocolate, shaved

1 batch Italian Meringue (see recipe, page 21)

METHOD

1 Line an 8-inch deep bowl or mold with plastic wrap.

2 Slice the angel food cake into 1-inch slices. Press slices around the

entire mold.

3 Press the chocolate ice cream around the side of the bowl, leaving

a deep hole in the center. Press the vanilla ice cream in the hole.

Wrap with plastic wrap and refreeze for several hours.

4 Prepare the Italian meringue.

5 Spread the entire batch of meringue onto the ice cream. Do this by

using a large star tip on a pastry bag, or simply by spooning on.

Freeze until ready to serve.

6 Before serving, lightly brown the peaks by using a torch on medium

flame, holding the flame an inch away from meringue. (HINT: Use the

same torch to heat your knife before slicing Baked Alaska.) If you

don’t have a torch, brown the peaks by placing under the broiler for

2-3 minutes.

7 Serve with raspberry sauce or warm ganache (see p. 23).

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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