Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Margarita Angel Cake
Famous Authors (View All Authors)
Cakesandfrostings - Margarita Angel Cake Post by :brindle67 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2297

Click below to download : Cakesandfrostings - Margarita Angel Cake (Format : PDF)

Cakesandfrostings - Margarita Angel Cake

Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup sifted cake flour
1 1/2 cups sugar -- divided
12 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons grated lime rind
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lime juice

Glaze:
3 tablespoons sugar
3 tablespoons fresh lime juice
3 tablespoons tequila
3 tablespoons Triple Sec
3 tablespoons water


Preheat oven to 325 degrees

To prepare cake: lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in rind, vanilla, and 1 1/2 teaspoons juice. Sift 1/4 cup flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break aif pockets by cutting through batter with a knife. Bake at 325 degrees for 50 minutes, or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a plate.

To prepare glaze, combine 3 tablespoons sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Pierce entire surface of cake liberally with a skewer; drizzle glaze over cake. Let stand 10 minutes.

Yield: 12 servings.
181 cal, 0.1g fat, 4.2g pro, 37.1g carb, 0.3g fiber, 0mg chol, 0.6mg iron, 154mg sod, 5mg calc.

Source: Cooking Light-4/03
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Tangerine Angel Food Cake Cakesandfrostings - Tangerine Angel Food Cake

Cakesandfrostings - Tangerine Angel Food Cake
1 1/2 cups egg whites, at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon coarse salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon vanilla extract 1 tangerine, grated zest Tangerine Glaze: 1/4 cup freshly squeezed tangerine juice 1 tablespoon egg whites 8 ounces confectioners’ sugar Preheat oven to 375 degrees. In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip
PREVIOUS BOOKS

Cakesandfrostings - Angel Food -  Lemon Angel Food Cake Cakesandfrostings - Angel Food - Lemon Angel Food Cake

Cakesandfrostings - Angel Food -  Lemon Angel Food Cake
-------- ------------ -------------------------------- 2 large lemons 1 cup cake flour 1/2 cup confectioner's sugar 1 2/3 cups egg whites -- about 12 to 14 large egg whites 1 1/2 teaspoons cream of tartar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/4 cups granulated sugar Lemon Sauce: 1 large lemon 1/2 cup sugar 1 tablespoon cornstarch 1 tablespoon butter or margarine 2/3 cup water Prepare Angel Food Cake: Preheat oven to 375 degrees F. From lemons, grate 2 teaspoons peel and squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour and confectioners' sugar; set aside. In large bowl, with
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT