INA GARTEN BLACK AND WHITE ANGEL FOOD CAKE RECIPES

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BLACK AND WHITE ANGEL FOOD CAKE RECIPE | INA GARTEN | FOOD ...



Black and White Angel Food Cake Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
1/2 pound semisweet chocolate chips
3/4 cup plus 1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
  • For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

INA GARTEN - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS



Ina Garten - Food.com - Recipes, Food Ideas And Videos image

Make and share this Shrimp Bisque - Barefoot Contessa - Ina Garten recipe from Food.com.

Total Time 45 minutes

Prep Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
1 pinch cayenne pepper
1/4 cup cognac or 1/4 cup brandy
1/4 cup dry sherry
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
  • Strain and reserve the stock.
  • Add enough water to make 3 3/4 cups.
  • Meanwhile, heat the olive oil in a large pot or Dutch oven.
  • Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
  • Add the garlic and cook 1 more minute.
  • Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
  • Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
  • Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
  • In the same pot, melt the butter.
  • Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
  • Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
  • Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
  • Season, to taste, and serve hot.

Nutrition Facts : Calories 609.3, FatContent 37.9, SaturatedFatContent 17.8, CholesterolContent 248.1, SodiumContent 1277.3, CarbohydrateContent 25.7, FiberContent 2.2, SugarContent 5.2, ProteinContent 29.4

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