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and the heavenly goodness of Angel Food cake. It’s a must-read for those with a sweet tooth and a knack at baking.
Sinful Sweetness of Red Devil’s Food Cake
One bite into a slice of a Red Devil’s Food Cake will take you on a mouth-watering ride of chocolate goodness. The Red Devil’s Food cake has a rich chocolate pound cake as its base. As for all pound cakes, they are packed tightly and with every bite, you are assured it will feel heavy on the stomach. To add to the fullness of each layer of chocolate pound cake is a thick caramel filling in between. The caramel taste blends well to the chocolate flavour of the cake. To top everything off, –as if the cake and caramel aren’t enough- is a chocolate butter icing generously smeared all over the cake. All in all, it looks like a big chunk of yummy chocolate plateau on your plate. As for creating such a delicious treat, you need not be a great patisserie to pull this one off. Here is the recipe if you want to recreate and eat a Red Devil’s Food cake in your own home.
Ingredients 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup shortening 2 eggs 1/2 cup sour milk 1 cup boiling water 1 teaspoon vanilla extract 1 1/2 cups white sugar 1/3 cup white sugar 1 tablespoon all-purpose flour 2 tablespoons butter 2/3 cup milk 3 egg yolks 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1 cup chopped pecans 3/4 cup packed brown sugar 3/4 cup white sugar 1/8 teaspoon cream of tartar 1/3 cup hot water 3 egg whites 1/2 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together 2 cups flour, cocoa, baking soda and 1/2 teaspoon salt. Set aside. 2. In a large bowl, cream shortening and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with sour milk. Add 1 cup boiling water and 1 teaspoon vanilla. 3. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow layers to cool, then spread Pecan Filling between layers. 4. To make Pecan Filling: In a sauce pan, combine 1/3 cup sugar, 1 tablespoon flour, butter, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, add 1/8 teaspoon salt and 1/2 teaspoon vanilla. Stir in pecans and set aside to cool. Spread between layers of cake, then frost with Satin Seafoam Icing. 1.
To make Satin Seafoam Icing: In a sauce pan, combine 3/4 cup brown sugar, 3/4 cup white sugar, cream of tartar and 1/3 cup hot water. Cover and bring to a boil. Uncover and cook until 246 degrees F (120 degrees C). Remove from heat. In a large bowl, beat egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add 1/2 teaspoon vanilla.
Heavenly Delight of Angel Food Cake
The strong features of a Red Devil’s Food cake are the complete opposite of that of an Angel Food cake, except, it has that same deliciously sinful taste. The base of an Angel Food cake is a light and fluffy sponge cake made of mostly egg whites. Though not as filling as a pound cake, each small piece of this sponge cake has just the right amount of sweetness and a softness that brings about a nice light feeling to the one eating it. Flavours of such a sponge cake include a hint of vanilla and almond taste to it. Once taken out of the oven, its light brown colour and sweet smell is just so divine. To finish the angelic look and taste of this cake is a light and white vanilla icing. It’s simply heaven on a plate. Luckily, this godly dessert may be made and enjoyed by regular human beings. Here is the recipe of an Angel Food cake.
Ingredients 12 eggs 1 1/4 cups confectioners' sugar 1 cup all-purpose flour 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1 cup sugar Directions 1. 2. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
[ABOUT THE EDITOR
KIM MIKAELA T. AGRAVANTE IS A STUDENT AT THE UNIVERSITY OF THE PHILIPPINES, COLLEGE OF EDUCATION TAKING UP SECONDARY EDUCATION MAJOR IN SPED AND MATH. SHE LOVES FOOD AND COOKING FOR HER FRIENDS AND FAMILY. SHE BELIEVES THAT GOOD FOOD, JUST LIKE QUALITY EDUCATION, SHOULD BE EXPERIENCED AND ENJOYED BY EVERYONE.]
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Recipe from: http://allrecipes.com/Recipe/old-fashioned-red-devilsfood-cake/detail.aspx Recipe from: http://allrecipes.com/Recipe/heavenly-angel-foodcake/detail.aspx