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***ANGEL FOOD CAKE RECIPE***
5 egg whites
1/2 teaspoon cream of tartar (or a squeeze of lemon juice)
3/4 cup (175g) granulated sugar
1/2 cup (60g) flour (cake flour, ideally)
vanilla (or some other extract)
Bake this in a narrow pan — one big loaf pan, or two smaller ones would be good. Line the pan entirely with parchment paper before you start on the batter. Get the oven heating to 350ºF/180ºC.
Put the cream of tartar in the egg whites and beat to stiff peaks. Gradually beat in the sugar until the foam is stiff again. Beat in a pinch of salt and a splash of vanilla. Beat in the flour until the mixture is just homogenous — no longer.
Scrape into the pan and bake until a skewer to the center comes out clean — about an hour, but it’ll depend on the dimensions of your pan. Let cool thoroughly before taking it out of the pan and peeling off the parchment paper.
A serrated knife is good for slicing. I like eating it plain, but you could top it with whipped cream, berries, and/or the crème diplomate recipe below.
***CREME DIPLOMAT RECIPE***
4 egg yolks
3/4 cup (150g) granulated sugar
1 tablespoon flour
1/4 cup (30g) cornstarch
3 cups (700mL) milk
2 oz (60g) butter
1 pint (500mL) cream
[FYI, some people use gelatin to further thicken this — I think it’s great without it]
This will make a pretty big bowl of stuff, but it’s tasty AF.
Whisk the egg yolks, sugar, flour, cornstarch, a pinch of salt and a splash of vanilla with just enough of the milk to make a very thick paste — it’s easier to whisk lumps out of thick pastes. When you have it pretty smooth, whisk in the rest of the milk. Bring the mixture to a boil, whisking constantly — it’ll seem like nothing is happening, and then all of a sudden it’ll thicken.
When it’s thickened and bubbling, take it off the heat and whisk in the butter. You now have pastry cream. Let it cool completely. While you’re waiting, whip the cream. When the pastry cream is cold, whip it into the cream until just homogenous, no longer. You could just eat this like pudding, or dip berries in it, or use it as a spread for the angel food cake, or pour it inside the chocolate soufflé recipe below.
***CHOCOLATE SOUFFLE RECIPE***
2 oz (60g) butter (plus a little more for buttering the ramekins)
4 oz (113g) chocolate bar, as dark as you want it
3 tablespoons (40g) granulated sugar
cream of tartar
This will only make two soufflés, but multiply as needed. Start by buttering the inside of two ramekins, and maybe dust the sides with sugar if you’re into that. Get the oven heating to 400ºF/200ºC.
Separate the eggs, reserving the yolks. Put a pinch of cream of tartar in with the whites and beat to stiff peaks. Beat in the sugar until you have a stiff meringue.
Heat the chocolate and butter until they just melt smooth. Remove from the heat and whisk in the egg yolks, a pinch of salt and a splash of vanilla. Whisk that into the meringue until just homogenous, no more.
Put the batter into the ramekins, smooth off the tops and do the thumb trick you see in the video at 7:13, I don’t know how to describe it here. Bake until they’re puffing up a lot but they’re still a little jiggly if you tap the ramekins, maybe 15 minutes.
Eat soon after you take them out of the oven — soufflés start falling immediately as they cool. Maybe pierce a hole in the center with your spoon and pour in some of the cremé diplomat recipe above.