ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT
Bringtoaboilovermedium-highheat, stirringjustenoughtodissolvethesugar. ANGELFOODCAKE11/4cupssiftedSwansDowncakeflour1/2cup + 11/3cupssugarsiftedsugar11/2cups +/- 12roomtemperatureeggwhites, 1/4teaspoonsalt11/4teaspooncreamoftartar1teaspoonPUREvanilla1/4teaspoonalmondextractNOTE. Forchocolateangelfood, substitute1/4cupcocoafor1/4cupcakeflourandomitforchocolateangelfoodSiftflour* once, measureandadd1/2cupsugarandsifttogetherseveralmoretimes. *andcocoawhenmakingchocolateangelfoodLEMONSPONGECAKE6eggs1cupsugar2tablespoonsfreshlysqueezedlemonjuice + rindof1lemon1cupflour1/4teaspoonsalt1/2cupchoppedwalnuts, optionalPreheatovento325degrees. ITALIANBUTTERCREAM3/4cupwhitesugar1/3cupcornsyrup1/3cupwater3eggwhites11/2cupsunsaltedbutter, chilledandcubed2teaspoonsvanillaextractInasaucepan, combinethesugar, cornsyrupandwater. /- 12roomtemperatureegg
Always Eat On the Good China
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