Wolfgang Puck BKMT0020, Use And Care Manual

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Banana-Nut Quick Bread Angel Food Cake
Makes two 8-inch loaves
INGREDIENTS
3 ripe bananas
1 cup walnuts
1/4 cup shortening
1/2 cup sugar
1/2 cup light brown sugar
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 large egg
1 teaspoon grated orange peel
1 tablespoon banana liqueur, optional
METHOD
1. Preheat oven to 350°F.
2. Place nuts in a baking tray and toast for 15 minutes, then chop coarsely.
3.
In the mixer bowl fitted with the flat beaters, add the shortening, sugars
nuts and bananas and cream on speed 3 for 3 minutes.
4.
Add all remaining ingredients and mix on speed 1 just until blended.
5. Spray two 8-inch bread pans with nonstick spray. Pour batter into
prepared pans. Bake for 55-65 minutes or until brown and a pick inserted
off center emerges clean.
6. Cool before serving.
Makes 12 - 16 slices
INGREDIENTS
1 cup cake flour
1 1/2 cups powdered sugar
12 large egg whites
1 1/2 teaspoons cream of tartar
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
METHOD
1. Preheat oven to 375°F.
2. Mix flour and powdered sugar together in a small bowl.
3. In the bowl of the mixer with the whisks attached, beat egg-whites on
speed 3 until foamy.
4.
Add cream of tartar and increase speed to speed 5. When soft peaks
start to form, slowly sprinkle in the sugar. Beat just until whites are stiff
and glossy; do not overbeat.
5. Add salt and vanilla to mixture and lower speed to 2. With mixer on
speed 2, gradually add flour mixture.
6. Scrape batter into an ungreased tube pan. Bake for 40-45 minutes or
until cake top looks brown, dry and top springs back when pressed with
a finger.
7. Invert cake pan upside down and cool to room temperature before
serving.
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