TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 17

Angel Food Cake

Makes 12-16 slices

INGREDIENTS

1 cup cake flour

11/2 cups powdered sugar 12 large egg whites

11/2 teaspoons cream of tartar

1cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

METHOD

1Preheat oven to 375°.

2Mix flour and powdered sugar together in a small bowl.

3In the bowl of the stand mixer with the whisk attached, beat egg whites on medium speed until foamy.

4Add cream of tartar and a pinch of the sugar. Increase speed. When soft peaks start to form, slowly drizzle sugar into whites, about 3 table- spoons at a time. Beat just until whites are stiff and glossy; do not overbeat.

5Add salt and vanilla to mixture and lower speed. With mixer still on low speed, gradually add flour mixture, about 1/4 cup at a time.

6Scrape batter into an ungreased tube pan. Run spatula through the batter to break up any bubbles. Bake for 30-35 minutes or until cake feels dry and top back springs.

7Invert cake pan on a bottle or funnel until cool. Remove from pan.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Chocolate Ganache

Makes enough for one 9-inch cake

INGREDIENTS

1 cup heavy cream

2 cups chocolate morsels, chopped

METHOD

1In a heavy-bottomed saucepan, heat cream to small bubbles. Cover pan.

2Remove pan from heat and add chocolate. Stir constantly with a whisk until smooth and glossy.

3Allow to cool until the consistency of heavy cream or molasses, then pour over cake or use as desired.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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Wolfgang Puck WPPSM050C operating instructions Angel Food Cake, Chocolate Ganache

WPPSM050C specifications

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