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Angel Food Cake Recipe Alton Brown Recipe

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Angel Food Cake : Recipes : Cooking Channel Recipe | Alton Brown ...

Cooking Channel serves up this Angel Food Cake recipe from Alton Brown plus many other recipes at Easyrecipescooking.com

Provided by: EasyRecipesCooking.com

Categories: dessert

Total time: 55 minutes

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 10 to 12 servings

Ingredients:

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
  • In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  • Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  • Cool upside down on cooling rack for at least an hour before removing from pan.

Nutrition Facts:

Calories 208 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 47 grams, ProteinContent 5 grams, SugarContent 36 grams

Devil's Food Cake Recipe | Alton Brown | Cooking Channel

Provided by: EasyRecipesCooking.com

Total time: 2 hours 25 minutes

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 1 (13 by 9-inch) cake, 15 to 20 servings

Ingredients:

Nonstick cooking spray
1 cup boiling water
4 ounces Dutch-process cocoa
10 1/2 ounces dark brown sugar
5 1/2 ounces all-purpose flour
4 ounces cake flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
4 1/2 ounces sour cream, at room temperature
2 large whole eggs, at room temperature
2 large egg yolks, at room temperature
5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semi-sweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
  • Whisk the boiling water and cocoa powder together in a small bowl and set aside.
  • Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
  • Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

 

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