Angel Food Cake INGREDIENTS 1 cups egg whites 2 tsp. vanilla extract 1 tsp. almond extract 1 tsp.

cream of tartar tsp. kosher salt 2 cups sugar 1 cup cake flour, sifted INSTRUCTIONS 1. Heat oven to 35 !. "om#ine egg whites, extracts, cream of tartar, and salt in a large #owl, and #eat on high speed of a hand mixer until stiff peaks form. $hisk sugar and flour together in a #owl, and then add to #eaten egg whites% using a ru##er spatula, fold gentl& until evenl& com#ined. 'ransfer to an ungreased 1 ( tu#e pan, and smooth top. )ake until lightl& #rowned and a toothpick inserted halfwa& #etween the edge and center tu#e comes out clean, a#out 1 hour. 2. *nvert tu#e pan onto a wire rack and let cake cool completel& upside down. +un a long knife #etween the cake and side of the tu#e pan to release the cake. ,,,,,,,,,,,,,,,,,,,,,,,,,,,

7. )ake until toothpick inserted in the center comes out 1. 8. 9rost cakes with favorite frosting. 3ulticolored 3eringues
"hoose an& colors &ou like, #ut use food coloring sparingl&. :ne drop at a time. clean, 27 to 3 minutes. 6llow cake to cool to room temperature. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

'o make; 5 minutes 'o #ake; 3 235 minutes 4< /5 minutes cooling in oven5 =ou $ill >eed; 3 egg whites 4medium5 3./ cups superfine sugar 1.2 tsp cornstarch 1.2 tsp lemon ?uice 9ood coloring 22 red, green, &ellow. @se a toothpick to add one drop at a time. 3akes 3 meringues. )ake at 25 A9

'he -erfect $hite "ake 2 1./ cups cake flour 1 cup milk at room temperature 0 large egg whites at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3./ cups granulated sugar / teaspoons #aking powder 1 teaspoon ta#le salt 1 1.2 sticks unsalted #utter, softened #ut still cool *nstructions 1. Heat oven to 35 degrees. -repare two 12inch cake pans. 2. 3ake sure milk and eggs are room temperature.

1. Beparate the eggs. "rack the eggs over a large #owl and separate the whites from the &olks. =ou onl& need the whites. Beparating an egg is eas& once &ou know how. Have 2 #owls read&. 'ap the egg firml& on the edge of one #owl so the shell cracks open. Cet the egg white drop into one #owl and then tip the egg &olk into another #owl. $hisk the whites. $hisk the egg whites to stiff peaks. )e careful not to over#eat, since the& will start to look lump& 22 a little like cotton #alls. 2. $hisking egg whites is easiest using an electric mixer 4alwa&s ask 3om or Dad5, #ut tr& it with a hand whisk. 'here are 3 stages to whisking egg whites. 6t first stage, the whites form soft, flopp& peaks when the #lades are lifted up. "ontinue whisking and the& will form stiff peaks that stand straight up, perfect for meringues. *f &ou whisk the egg for too long it #ecomes lump& and over#eaten. 3. 6dd the sugar. 6dd 1 tsp of sugar to the egg whites% whisk. -our in a second and continue whisking. 6dd remaining sugar, while whisking to stiff peaks.

3. -our milk 4* used skim5 , egg whites, and extracts /.

into medium #owl and mix with fork until #lended. 3ix cake flour, sugar, #aking powder, and salt in #owl of electric mixer at slow speed. 6dd #utter, cut into cu#es and continue #eating on low for a#out 122 minutes. 6dd all #ut 1.2 cup of milk mixture to flour mixture and #eat at medium speed for 1 1.2 minutes. 6dd remaining 1.2 cup of milk mixture and #eat for a#out 1 minute. -our #atter evenl& #etween two prepared cake pans.

5.

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/. 6dd lemon ?uice. $hisk in the cornstarch and lemon ?uice until ?ust com#ined. 'he meringue should look smooth and gloss&.

5. 6dd a little color. Divide the meringue into 3 #owls and color each one with a couple of drops of food coloring. 9old the color in using a spatula. 0. 3ake meringue swirls. Bpoon the meringue into a piping #ag and sEueeFe to make swirls onto 2 cookie sheets lined with parchment. 3ake each one a#out 1 inch across. >ow #ake in the oven. 7. )ake the meringues for 3 235 minutes, until firm on the outside. 'urn off the oven and leave them for a further /5 minutes. +emove from the oven and cool. -iping tips; 'o fill the piping #ag stand it in a tall glass and fold the edges down over the rim. 9or the swirls use a 1.2 inch tip. Berving suggestions; $hen the meringues are cool, sandwich them together with whipped cream or softened vanilla ice cream. BRAZO DE MERCEDES CAKE RECIPE

Filling: *n a saucepan, simmer milk over low heat until reduced to 2 cups. 6dd sugar, #utter, and vanilla extract, stirring constantl&. +emove from heat. )eat egg &olks in mixing #owl. 6dd a little of the milk to the egg &olks, stir, then graduall& add mixture #& spoonfuls #ack into the saucepan, #eating constantl&. Btir well to avoid curdling. 6dd cashew nuts and continue cooking entire mixture over low heat, stirring constantl&, until mixture has the consistenc& of a paste. Bet aside. Meringue: -reheat oven to / degrees. )eat egg whites until stiff. Jraduall& add 1 cup sugar, #eating continuousl&. Btir in vanilla. Cine a large cookie sheet with parchment paper greased with #utter and spread meringue on top. )ake until #rown. Bpread filling evenl& on top of meringue and roll into a log. )rush with #utter and #rown again in oven.
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)raFo de 3ercedes a "reme2filled Cog "ake, made of 3eringue rolls filled with golden &ellow custard filling. Bweet in outside and inside. Ger& soft in all part of the cake. 'r& to make this one.Hn?o& #akingI 5 cups milk 1 cup sugar 2 ta#lespoons unsalted #utter 1 ta#lespoon vanilla extract 1 egg &olks 1./ cup finel& ground and toasted cashew nuts Meringue: 1 egg whites 1 cup sugar 1 teaspoon vanilla extract How to make Brazo de mercedes

"heese "ake "rust *ngredients; 1.3 cup powdered sugar / 'a#lespoons #utter or margarine 1 1.2 cups graham cracker crum#s Directions for cheese cake crust; 1. 3elt #utter and add to graham cracker crum#s and powdered sugar. Cine the #ottom of a spring form pan to form #ottom and sides of crust. "heese "ake 9illing and 'opping *ngredients; 3 41 oF.5 packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla 1./ cup heav& cream / eggs 1 pint sour cream mixed with 1 'a#lespoon sugar and 1 teaspoon vanilla Directions for cheese cake filling; 1. 3ix cream cheese, sugar, vanilla, and heav& cream until smooth. 6dd eggs, one at a time, mixing well after each addition. 2. -our mixture into springform pan. )ake at 35 degrees 9 for approximatel& 5 minutes. Do not turn off the oven. 3. +emove the cheesecake and spread the sour cream mixture on top. +eturn to the oven for another 5 minutes. /. "ool in pan for 5 minutes. +un a knife around the edge to loosen. +emove side of springform pan and refrigerate. ===========================