Foam
Kody Leonard
Discription of foam
Angel Food cake
Ingredients 3/4 cups sugar 1/2 cup all-purpose flour 7 large egg whites 2 teaspoon vanilla extract 3/4 teaspoon cream of tartar 1/4 teaspoon table salt Sour cream, for garnish Toasted coconut flakes, for garnish 1 orange, cut into segments, for garnish Special equipment: standard size loaf pan Directions Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside. Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes. Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.
Five Layer Pound Cake
1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 5 eggs, beaten 3 cups all-purpose flour 1/2 teaspoon baking powder 1 pinch salt 1 cup milk 1 teaspoon coconut extract 1 teaspoon lemon extract 1 teaspoon rum extract 1 teaspoon butter flavor extract 1 teaspoon vanilla extract Glaze 1/2 cup white sugar 1/4 cup water 1/2 teaspoon coconut extract 1/2 teaspoon rum extract 1/2 teaspoon butter flavor extract 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract Directions: 1 Preheat oven to 325°F. 2 Grease a 10-inch tube or Bundt cake pan. 3 In small bowl, combine flour, baking powder and salt; set aside. 4 In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside. 5 In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy. 6 Add eggs one at a time and beat until smooth. 7 Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. 8 Spoon mixture into prepared pan. 9 Bake for 1 1/2 hours, or until cake tests done. 10 Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
Darke Choclate Cake
2 cups sugar 1 3/4 cups flour 3/4 cup baking cocoa (dutch process or dark cocoa preferably) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 3/4-1 cup boiling water (see note below) Directions: 1 Heat oven to 350°F. 2 Grease and flour two 9 inch round baking pans or one 13x9 inch pan. 3 In large mixer bowl, stir together dry ingredients. 4 Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. 5 Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone. 6 Pour into prepared pan. 7 Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.). 8 Cool 10 minutes; remove from pan to wire racks.
Sources
* http://www.myrecipes.com/recipe/black-white-angel-food-cake-10000001599622/
* http://www.food.com/recipe/dark-chocolate-cake-2496
*http://dessert.food.com/recipes/cakes
*http://allrecipes.com/recipes/desserts/cakes/