Side Pannel
Orange Angel Food Cake with Caramelized Pears
Orange Angel Food Cake with Caramelized Pears
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 1/2 c Egg whites, about 12 large
- 1 1/4 ts Cream of tartar
- 1 1/2 c Sugar
- 1 c Cake flour, sifted
- Pinch of salt
- 1 ts Vanilla extract
- 2 1/2 tb Orange rind; chopped
- - (colored part only)
- 1 ts Freshly squeezed lemon juice
Directions
PEARS
8 Ripe pears, peeled, cored,
- sliced 1/3-inch thick
1/3 c Sugar
1 1/2 tb Fresh lemon juice
2 tb Brandy
Pinch of salt
This gussied-up version of an old favorite comes from "Stars Desserts"
(Harper Collins) by Emily Luchetti.
1. Heat the oven to 350 degrees. For cake, put the egg whites in large bowl
of an electric mixer. Beat on medium speed until frothy. Add the cream of
tartar. Increase to high speed and continue to mix, slowly pouring in the
sugar. Continue whipping until the whites have increased to several times
their original size and they form soft, droopy white peaks.
2. Remove the bowl from the machine and fold in the flour, salt, vanilla
extract, orange rind and lemon juice.
3. Gently scoop the batter into an ungreased 10-inch angel food cake pan.
Bake until top is light brown and a skewer inserted in the middle comes out
clean, about 30 minutes.
4. When the cake has finished baking, invert the pan and allow it to cool.
If your pan does not have legs to rest on when inverted, invert the inner
tube of the pan onto a bottle. When the cake is completely cool, run a
knife around the inside edge of the pan and remove from the pan.
5. For pears, combine the pears and the remaining ingredients in a 12-inch
skillet. Cook over medium-high heat until the sugar starts to caramelize
lightly and the pears are soft but still retain their shape, 10 to 15
minutes. As they begin to color, stir the pears gently to prevent them from
burning.
6. Serve the cake with warm or room-temperature caramelized pears and
raspberry sauce, if desired.
8 Ripe pears, peeled, cored,
- sliced 1/3-inch thick
1/3 c Sugar
1 1/2 tb Fresh lemon juice
2 tb Brandy
Pinch of salt
This gussied-up version of an old favorite comes from "Stars Desserts"
(Harper Collins) by Emily Luchetti.
1. Heat the oven to 350 degrees. For cake, put the egg whites in large bowl
of an electric mixer. Beat on medium speed until frothy. Add the cream of
tartar. Increase to high speed and continue to mix, slowly pouring in the
sugar. Continue whipping until the whites have increased to several times
their original size and they form soft, droopy white peaks.
2. Remove the bowl from the machine and fold in the flour, salt, vanilla
extract, orange rind and lemon juice.
3. Gently scoop the batter into an ungreased 10-inch angel food cake pan.
Bake until top is light brown and a skewer inserted in the middle comes out
clean, about 30 minutes.
4. When the cake has finished baking, invert the pan and allow it to cool.
If your pan does not have legs to rest on when inverted, invert the inner
tube of the pan onto a bottle. When the cake is completely cool, run a
knife around the inside edge of the pan and remove from the pan.
5. For pears, combine the pears and the remaining ingredients in a 12-inch
skillet. Cook over medium-high heat until the sugar starts to caramelize
lightly and the pears are soft but still retain their shape, 10 to 15
minutes. As they begin to color, stir the pears gently to prevent them from
burning.
6. Serve the cake with warm or room-temperature caramelized pears and
raspberry sauce, if desired.
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