ALTON BROWN CAKE RECIPE RECIPES

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ANGEL FOOD CAKE RECIPE | ALTON BROWN | FOOD NETWORK



Angel Food Cake Recipe | Alton Brown | Food Network image

Bake Alton Brown's light, airy Angel Food Cake from Good Eats on Food Network, then serve the prepared cake with whipped cream and berries.

Provided by Alton Brown

Categories     dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 to 12 servings

Number Of Ingredients 7

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
  • In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  • Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  • Cool upside down on cooling rack for at least an hour before removing from pan.

Nutrition Facts : Calories 208 calorie, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 115 milligrams, CarbohydrateContent 47 grams, ProteinContent 5 grams, SugarContent 36 grams

CARROT CAKE RECIPE | ALTON BROWN | FOOD NETWORK



Carrot Cake Recipe | Alton Brown | Food Network image

Alton Brown's classic Carrot Cake recipe is so easy to make and comes out perfectly moist every time.

Provided by Alton Brown

Categories     dessert

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 1 hours 10 minutes

Yield 1 (9-inch) cake

Number Of Ingredients 19

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots into a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.

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