GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
BLACK CAKE
Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.
Provided by Julia Moskin
Categories cakes, dessert
Time 4h
Yield 3 or 4 cakes, about 4 dozen servings
Number Of Ingredients 19
Steps:
- At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
- When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
- If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
- Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
- In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
- Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
- While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 53 milligrams, Sugar 37 grams, TransFat 0 grams
BLACK PEARL LAYER CAKE
Categories Cake Chocolate Dessert Bake Mother's Day Birthday Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 30
Steps:
- For black pearl ganache:
- Place chocolate in medium bowl. Bring cream, ginger, and wasabi to boil in small pot. Pour hot cream over chocolate; cover with plastic wrap and let stand 15 minutes. Whisk cream and chocolate until smooth. Mix sesame seeds and corn syrup in small bowl to coat; stir into chocolate mixture. Let cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight to set.
- For ginger syrup:
- Place 1 cup water, sugar, and ginger in small saucepan. Scrape seeds from vanilla bean into pan; add bean. Stir over medium heat until sugar dissolves. Simmer 2 minutes; remove from heat. Let stand at room temperature 1 hour for flavors to blend.
- Strain syrup into small bowl. Chop ginger. (Can be prepared 1 day ahead. Cover and refrigerate ginger and syrup separately.)
- For cake:
- Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 2-inch-high sides. Line bottoms with parchment paper.
- Whisk 2 cups boiling water, cocoa powder, and reserved chopped ginger in medium heatproof bowl. Whisk flour, baking soda, baking powder, and salt in large bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 1 minute. Add eggs 1 at a time, beating until incorporated after each addition. Beat in vanilla extract. Add flour mixture in 4 additions alternately with cocoa mixture in 3 additions, beginning and ending with flour mixture. Divide batter among prepared cake pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans 5 minutes. Turn cakes out onto racks; cool completely. (Cakes can be prepared 1 day ahead. Wrap with plastic wrap and store at room temperature.)
- For whipped cream frosting:
- Beat cream in large bowl until soft peaks form. Add sugar, vanilla, and ginger. Beat until stiff peaks form.
- Using long serrated knife, trim rounded tops off cakes to create flat surface. Place 1 cake layer, cut side up, on plate. Brush top with 1/3 cup ginger syrup. Spread half of ganache over top of cake. Place second layer, cut side up, atop first layer. Brush with 1/3 cup syrup; spread with remaining ganache. Top with third cake layer. Brush with remaining syrup. Spread sides and top with whipped cream frosting. Sprinkle top with black sesame seeds. Refrigerate until ganache is set, about 4 hours. Let stand at room temperature 30 minutes before serving. (Can be made 1 day ahead. Keep refrigerated.)
- *Available in the Asian foods section of some supermarkets and at Asian markets.
More about "black pearl cake recipes"
THE EASIEST WAY TO MAKE A CASCADING PEARL CAKE! - YOUTUBE
From youtube.com
BLACK PEARL CUPCAKES | LOVE AND OLIVE OIL
From loveandoliveoil.com
BLACK PEARL CAKE - RECIPE | BONAPETI.COM
From bonapeti.com
BLACK CAKE RECIPE: HOW TO MAKE THE NAMESAKE DISH FROM 'BLACK CAKE'
From tasteofhome.com
BEST BLACK CAKE RECIPE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
BLACK PEARL LAYER CAKE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
BLACK PEARL LAYER CAKE RECIPE - GROUP RECIPES
From grouprecipes.com
BLACK FRUITCAKE - DAVID LEBOVITZ
From davidlebovitz.com
BLACK PEARL LAYER CAKE FOOD - HOME AND RECIPE
From homeandrecipe.com
JAPANESE BLACK PEARL CHIFFON CAKE ~ 日式黑珍珠戚风蛋糕
From nofrillsrecipes.com
BLACK PEARL LAYER CAKE | PATRICIA | COPY ME THAT
From copymethat.com
JAMAICAN BLACK CAKE RECIPE | BON APPéTIT
From bonappetit.com
GIANT BLACK PEARL - NO BAKE CHOCOLATE DESSERTS - COOKING …
From cookingjourneyblog.com
PIRATES OF THE CARIBBEAN BLACK PEARL CAKE - CAKECENTRAL.COM
From cakecentral.com
BOBA MILK TEA CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
CARIBBEAN BLACK CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
BEST BLACK CAKE RECIPE - HOW TO MAKE CARIBBEAN BLACK RUM CAKE - FOOD52
From food52.com
GREEN TEA & BLACK PEARL CAKE – COCONUT & LIME
From coconutandlime.com
BLACK MAGIC SKULL CAKES #HALLOWEENTREATSWEEK - SUGAR DISH ME
From sugardishme.com
JAPANESE DARK PEARL CHIFFON CAKE - 日式黑珍珠戚风蛋糕
From ellenaguan.com
'BLACK CAKE' ENDING EXPLAINED — DID ELEANOR KILL LITTLE MAN?
From collider.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love