Tuesday, August 19, 2008

Angel Cake or Chiffon Cake Tube Pans


Angel Cake/Chiffon Cake Tube Pan. There are 3 little feet as pictured above.





Tube Pans has removal bottoms

Chiffon and Angel cakes are baked in tube pans. When I was in the US I had a hard time "pan shopping" for pans, so my sister ordered directly from the pan manufacturers such as Wilton. We waited for about two weeks before our orders arrived. Here in the Philippines the tube aluminum pan is easy to find.
I have 2 tube pans in my dozens of baking cookware. I seldom use this pan except for special occasions like birthdays & holidays. It is easy to order special cakes in bakeries or cake shops but angel and chiffon cakes are no longer made in bakeshops, so making your own angel cake is something special.
Tube pan and electric mixer are essential gadgets in making this kind of cakes. Don't ever buy a non-stick pan as I did before or you'll end up baking a fallen angel. The cake will collapse as it will not cling to the tube and sides of the pan. Do not grease the pan.
What do you do with your egg whites??? Here's the recipe for Angel Food Cake

Angel Food Cake Recipe
12 egg whites
1 1/2 tsp cream of tartar
1 1/2 cups white sugar, divided
1/2 tsp vanilla
1/2 tsp almond extract
1 cup sifted cake flour
1/4 tsp salt


Oven Temp ~ 375° Ore-heat oven
Cake Baking Time ~ 30 - 40 Min. Pan Type ~ 10 x 3 3/4-inch - Angel Food cake pan

Directions:


In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings.Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.Bake in preheated oven until top springs back when lightly touched with finger. Remove from oven immediately and invert cake as soon as possible to maintain its volume and to keep it from shrinking. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.Top with fruit or frost, if desired.



Chocolate Angel Food Cake Recipe:

Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.
Yield: 12 servings - 1 (10-inch) cake















































Tuesday, August 5, 2008

Guava Jelly

The finished product!
We made five bottles..
Beautiful & pungent smell...
Fresh Guavas
Guavas are one of the rich sources of Vitamin C. They contain more than 5 times Vitamin C as oranges or fruits listed in the vitamin C categories. They are cheap when in season. For two consecutive days, my brother gave me a bagful of native guavas. My sister suggested that I make a guava jelly.

The pictures shown above is a testimony that we were able to perfect the guava jelly.The smell of guava was overpowering our next door neighbors where curious as to where the pungent smell came from.

Choose green and ripe guavas. Wash and slice into halves. To every kilo of guava, add 2 litres of cold water, cheese cloth, let it drip (overnight), do not squeeze the bag to obtain a clear juice. To every cup of juice extract, add 3/4 cup white sugar. Boil once to dissolve the sugar. Cook over high heat until a soft ball is formed when the jelly is dropped in a cup of water. Immediately pour into sterilized dry glass jars. Let cool before covering the bottles.

To sterilize bottles: Wash bottles with soap and water. Rinse properly. Place the bottles in a pot and cover with water. Bottles may stand up or lie on their sides. Bring water to a boil for about 20 minutes. Remove the bottles immediately and drain.
Now it's ready to be used as spread on crackers and bread.




Fried Fish (Tamban or Herring-Sardinella)



Herring (Sardinella) or tamban, salinyasi, tunsoy, in Tagalog are popular fishes in the Philippines which can be processed into sardines (bottled in oil), canned, tinapa(smoked fish) dried salted fish(daing), fried fish, etc. Prices of this fish variety is not expensive and is lower compared to other fishes. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of Tamban. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fishes and drain off excess water for about 15 minutes before adding the salt.


1/2 kg Tamban (herring)



  • 1/2 tsp. salt

  • oil for deep frynig

  • 2 big tomatoes sliced, for garnish

  • 2 med size onions, sliced

  • Vinegar & soy sauce for dipping

Preparation:


You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut the heads. Remove the entrails in the stomach. Rinse the fish inside out in running water. Drain off water. Salt the fish.


In hot oil, deep fry fishes in batches.


Arrange on platter. Garnish with slice tomatoes and onions.





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