4th of July desserts using 4 ingredients - FOX 10 News | fox10phoenix.com

4th of July desserts using 4 ingredients

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What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets & Treats shows us how to create desserts made from the same four ingredients.

Angel Food Cake
5 oz sifted all-purpose flour
10 oz sugar, divided
12 oz egg whites, room temperature
1/3 cup warm water
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract

In a bowl, sift together half of the sugar (5 oz) and the sifted flour. Set aside.

In a bowl of a kitchen aid electric mixer with the whisk attachment, beat the egg whites and water on medium speed until foamy. Add the cream of tartar and salt. Continue to beat on medium and add the other half of the sugar (5 oz), a tablespoon at a time. Beat just until glossy soft peaks form, right after ribbon stage. Add the vanilla extract and mix just until incorporated.

Sift the flour/sugar mixture over the egg whites, in about 4-6 additions, and gently fold the flour into the egg whites with a rubber spatula. It is important not to over fold the batter or it will deflate, at the same time, you want to fold in all of the flour or you will get lumps.

Pour the batter into an ungreased pan, smooth out the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a knife inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have a nice golden brown and may have cracks.

Immediately upon removing from the oven, invert the pan on a cooling rack, making sure to leave an air gap so it doesn't steam. Allow the cake to cool upside down. It is fine to leave it unwrapped overnight.

When completely cool, run a knife around the sides of the pan to loosen the cake and then along the bottom and center core of the pan to help lift the cake out of the pan. Once the cake is removed, place on a cutting board and cut into 1 inch cubes. It is best to cut this cake with a serrated knife using a back-and-forth sawing motion. Try not to press down on the cake when cutting as this will squash its soft and spongy texture.

Whipped Cream
2 cups cream
ΒΌ c powdered sugar
1 teaspoon vanilla

Combine all ingredients in a bowl. Using a whisk, whip to firm peaks. Store in refrigerator until ready to use.


Courtesy: Country Velador, pastry chef

Super Chunk & Treats
7120 E. 6th Ave #19
Scottsdale, AZ 85251
(602) 736-2383
www.superchunk.me

Cowboy Ciao
7133 E .Stetson Dr.
Scottsdale, AZ 85251
(480) 946-3111
www.cowboyciao.com

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