ANGEL FOOD CAKE with Strawberry Sauce

Ingredients:

For cake: For strawberry sauce:

1 cup cake flour 1 cup strawberries, frozen or fresh
1 cup sugar 1-2 tablespoon honey
1 tablespoon orange zest
12 egg whites
1 teaspoon cream of tartar
teaspoon salt
2 teaspoon pure vanilla extract

Directions:

Preheat the oven to 325F (160C).

Sift together cake flour and cup of sugar.

Zest one orange.

In a large mixing bowl, beat the egg whites until foamy on a low speed. Add cream of tartar and salt and
continue to beat, gradually increasing the speed to high. When the egg whites get pretty white, stir in
remaining cup of sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks
form. Add orange zest and pure vanilla extract. Transfer the whipped egg whites into a large bowl.
 Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.

Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife
through the batter to remove any air bubbles. Bake for about 40-45 minutes. Its ready if the inserted
wooden stick comes out clean.

Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make
sure the cake stays soft and fluffy while cooling.

To make the strawberry sauce, in a small saucepan combine strawberries and honey and boil for about 5
minutes. Cool completely.

Prepare all ingredients Measure sugar

Zest the orange. Make sure the bowl and a whisk is squeaky clean
and free of any oil residue, or your egg whites will
never reach hard peaks.
Add cream of tartar Add sugar gradually

The bowl will be pretty full at this point. If using a hand mixer, Add zest and flavor.
make sure to use a BIG bowl.
Transfer meringue in another bowl Combine flour and meringue

Spread evenly.
There is no need to grease the pan, because the batter needs
to stick to the walls of the pan and climb up higher for lighter,
fluffier texture.

Bake for 20-25 min.

 Invert the cake using glass or bottle

Let it cool Sprinkle powdered sugar on top of the cake

Cook strawberry until thicken for 10 min.

Prepare strawberry syrup. Combine strawberry and honey

Serve good for dessert

 BRAZO DE MERCEDES ROLL CAKE

Ingredients for the custard filling:

10 egg yolks
1/2 c. condensed milk
3/4 c. evaporated milk
1/4 c. ground almonds or cashew
1 tsp. vanilla
2 tbsps. unsalted butter

Instructions:

TIP: Separate your eggs in small bowl separately so that if you accidentally break the yolk, you don't
taint the whole bowl of whites.
Put the egg yolks and the two kinds of milk in a double boiler or heavy saucepan.

Sift the ground almonds and cashew over the mixture and blend in.

Cook on gentle heat while stirring constantly until the mixture is very thick/ of spreadable
consistency. Scrape the custard off the sides of the pan from time to time. When the custard is thick
enough, it will stick to the whisk.

Add the vanilla and butter. Stir, and then take off the heat.

Place a sheet of baking paper on the surface to prevent skin from forming.
Set aside while you prepare the meringue roll.

Ingredients for the meringue roll:

10 egg whites
1 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla

Instructions:

Pre-heat the oven to 340 F/170 C.

Line a 15" x 10" baking tray with baking paper, making

sure that the paper is higher than the sides. Grease this liberally or spray with a non-stick baking
spray.

Whip the egg whites with the cream of tartar on high speed until soft peaks form.

Add the sugar gradually while still whisking until stiff but not dry.

Whisk in the vanilla.

Spread the mixture in the prepared pan.

Tap the tray sharply on a hard surface to expel large air bubbles. Level the top with a spatula. You
can use a zigzag icing comb to create patterns on the surface.
Bake for 20-30 minutes until golden brown. It puffs up when baked but deflates a little once out of
the oven.

While the meringue is baking, prepare a sheet of baking paper that is bigger than the pan and sift
confectioner's sugar over it.
Turn the baked meringue over this and peel off the backing paper.

Spread the filling evenly on three quarters of the meringue and roll tightly like a jelly roll, starting
from the filled side.

Decorated Coffee Swiss Roll Cake

Ingredients for the cake:

5 egg whites
5/8 teaspoon cream of tartar
3/4 cup caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
1 1/2 tablespoons strong instant coffee granulate, dissolved in a tablespoon of
hot water
2 tablespoons butter, melted
1/4 cup heavy cream
3/4 cup cake flour
1 tablespoon cocoa powder (for the pattern)

Ingredients for the filling:

3/4 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

To prepare the filling:

In the bowl of the stand mixer fitted with the whisk attachment (or use a hand-
held beater), beat the heavy cream with powdered sugar and vanilla until stiff
peak formed. Cover and refrigerate until ready to use.

To Prepare the cake:

Preheat oven to 375 degree F. Get the decoration tools ready. Draw tpatterns
for the decoration free-hand, simply making curls and movement here and
there. Line the (10 by 15-inch) baking pan with a piece of parchment
paper. Make sure the parchment paper is large enough to have at least 2-inch
excess on all sides for easy removal when the cake is done.

Using a Wilton #2, which is a tiny tip because the patterns are on the thin
side. Choose a wider tip, depending on the patterns that drawn Twist the
piping bag near the tip and tuck the piping bag into a mug or a glass.

Beat the egg whites with cream of tartar and a pinch of salt until frothy. Then
slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a
separate bowl, beat the egg yolks with the remaining sugar until light and pale
yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream
until incorporated. Sift the cake flour into the egg yolk mixture. Fold until the
dry and wet ingredients are just combined.

In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of

the meringue (the egg white mixture) , and 1 tablespoon of cocoa
powder. Gently fold until the ingredients are incorporated. Fill this chocolate
mixture into the prepared piping bag. Gently squeeze the piping bag to release
batter and trace the patterns on your prepared baking sheet. Remove the
paper/drawing under the parchment. Bake for 5 minutes or until your
decorative patterns are set.
While the pattern is baking, gently fold in the remaining meringue into the egg
mixture in 3 batches. Be careful not to deflate the egg whites too much. When
the patterns are done baking, pour the cake batter on top and gently spread the
batter into one even layer. Bake at 375 degree F for 10 minutes, or until a
tooth pick inserted into the cake and comes out clean. Remove from oven and
cool on a wiring rack.

While the cake is still warm, roll the cake with the parchment from one end to
the other, starting from the shorter end. This will help the cake hold its shape
and prevent cracking. Unroll the cake and let it cool completely. When the
cake is completely cooled, gently spread the freshly whipped cream on top in an
even layer. Roll the cake up, from the shorter end without the parchment paper
this time. Wrap the filled cake with plastic wrap and refrigerate for at least an
hour, or until ready to serve.

Tutorilas

1) Prepare the decoration tools. Draw the patterns for the decoration, free-
hand, on a piece of paper that fits the baking pan. Simply making curls and
movement here and there, that's all. Start with a pencil and then trace it with a
marker so the lines are thicker and can show through the parchment paper
easily.

2) Line the baking pan with a piece of parchment paper. Make sure the
parchment paper is large enough to have at least 2-inch excess on all sides for
easy removal when the cake is done.

3) Pick the piping tip and fit it into a small pastry bag. Using a Wilton #2, which
is a tiny tip or any wider tip, depending on the patterns drawn.

4) Twist the piping bag near the tip and tuck the piping bag into a mug or a
glass. Itll make filling the batter much easier.
5) Next, beat the egg whites with cream of tartar and a pinch of salt until
frothy.

6) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

7) In a separate bowl, beat the egg yolks with the remaining sugar until light
and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy
cream until incorporated.

8) Sift the cake flour into the egg yolk mixture. Fold until the dry and wet
ingredients are just combined.
9) In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon
of the meringue, and 1 tablespoon of cocoa powder.

10) Gently fold until the ingredients are incorporated.

11) Fill this chocolate mixture into the prepared piping bag. Gently squeeze the
piping bag to release batter and trace the patterns on your prepared baking
sheet.

12) Heres how it looks when piping is done. Remove the paper/drawing under
the parchment. Bake for 5 minutes or until the decorative patterns are set,
depending the thickness of then decoration batter.
13) Gently fold the remaining meringue into the egg yolk mixture, 1/3 at a
time. Be careful not to deflate the egg whites too much.

14) Make sure there's no big chucks of meringue in the batter. This is how the
batter looks when it's done.

15) When the patterns are done baking, pour the cake batter on top and gently
spread the batter into one even layer. Bake at 375 degree F for 10 minutes, or
until a tooth pick inserted into the cake and comes out clean.

16) While the cake is still warm, roll the cake with the parchment from one end
to the other, starting from the shorter end. This will help the cake hold its
shape and prevent cracking. Unroll the cake and let it cool completely.

17) When the cake is completely cooled, gently spread the freshly whipped
cream on top in an even layer. Roll the cake up, from the shorter end without
the parchment. Wrap the filled cake with plastic wrap and refrigerate for an
hour, or until ready to serve.

18) Admire the cake for a few seconds, cut it up.