20
the same speeds, until smooth and fluffy,
about 30 seconds.
2. If the frosting is too thick, add enough
water to mix to desired consistency.
Nutritional information per serving
(2 tablespoons):
Calories 182 (61% from fat) • carb. 19g • pro. 0g
fat 13g • sat. fat 6g • chol. 0mg • sod. 33mg
calc. 36mg • fiber 0g
Angel Food Cake
Serve with Classic Whipped Cream and
fresh berries for a light and delicious
summer dessert.
Makes one 9-inch cake, 12 servings
1½
cups granulated sugar, divided
1¼
cups cake flour
12
large egg whites
1¼
teaspoons cream of tartar
¼
teaspoon kosher salt
1
teaspoon pure vanilla extract
1. Preheat oven to 325°F with the rack in the
lower third position.
2. Sift ¾ cup of the sugar together with the
cake flour in a medium mixing bowl; reserve.
3. Put the egg whites into a large mixing
bowl. Start mixing on Speed 1. When the
egg whites appear foamy, add the cream
of tartar and salt. Gradually increase to
Speed 6.
4. Add the remaining ¾ cup of granulated
sugar and vanilla extract and continue to
mix until firm, glossy peaks form.
5. Sift about ½ cup of the reserved flour and
sugar over the whites and carefully fold in
with a rubber spatula. Continue with the
remaining flour and sugar. Gently fold until
no pockets of dry ingredients remain.
6. Spoon batter into an ungreased 9-inch
tube pan. Even out the top with the
spatula. Bake for 45 minutes, until a
toothpick that has been inserted comes
out clean. Invert pan onto the neck
of a bottle and allow the cake to cool
completely.
7. Use a knife to free the cake from the pan.
Nutritional information per serving:
Calories 167 (1% from fat) • carb. 37g • pro. 5g
fat 0g • sat. fat 0g • chol. 0mg • sod. 278mg
calc. 5mg • fiber 0g
Sour Cream Cheesecake
This recipe is rather straightforward.
While it is simple, it can be elevated
by topping with fresh or cooked fruit,
chocolate shavings, or chopped cookies.
Makes one 8-inch (springform pan)
cheesecake, 12 servings
1
tablespoon unsalted butter,
room temperature
Graham Cracker Crust:
1
cup graham cracker crumbs
2
tablespoons granulated sugar
¼
teaspoon ground cinnamon
4
tablespoons (½ stick) unsalted butter,
melted and cooled slightly
Filling:
24
ounces (3 standard packages)
cream cheese, room temperature,
each cut into 4 pieces
1½
cups granulated sugar
¼
teaspoon kosher salt
5
large eggs, room temperature
1
cup sour cream, room temperature
1½ teaspoons pure vanilla extract
1. Preheat oven to 325°F with the rack in
the lower third of the oven. Coat the inside
of an 8-inch springform pan with the
tablespoon of butter. Reserve.
2. Prepare the crust. Put cracker crumbs,
sugar, cinnamon, and melted butter in a
small mixing bowl. Mix on Speed 2 until
the mixture comes together. Pat crumb
crust evenly into the bottom of the
prepared springform pan, using the bottom
of a glass, if necessary, to make it even.
Put in the preheated oven and bake for
about 8 to 10 minutes, until the crust is just
set. Allow to cool while preparing the filling.
3. Wipe the beaters of crumbs. Put the cream
cheese into a large mixing bowl. Starting
on Speed 1 and increasing to Speed 4,
mix until very smooth – you want to be
sure there are no lumps. Scrape the mixing
bowl and beaters. While mixing on Speed
2, gradually add the sugar, about ¼ cup
at a time, and the salt, mixing until very
smooth. Add the eggs, one at a time,
mixing on Speeds 2 to 3, being sure each
is fully incorporated into batter before
adding the next. Scrape down the bowl
and beaters and then add the sour cream
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