Hey everyone! Welcome back to our channel. Today, I’m super excited to share a heavenly twist on a classic dessert: Smoked Angel Food Cake. This light and airy cake gets an unexpected depth of flavor from a gentle kiss of smoke using your pellet smoker. Trust me, it’s a game-changer!
This cake is perfect for any gathering, and it’s sure to impress your friends and family. We’ll decorate it with lightly sweetened whipped cream and fresh berries for a stunning presentation.
Ingredients:
• 1 cup (4 oz./125 g) cake flour
• 1 1/4 cups (8 3/4 oz./275 g) superfine sugar
• 1 1/4 cups (10 fl. oz./310 ml) egg whites from about 10 eggs, at room temperature
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. kosher salt
• 2 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• Lightly sweetened whipped cream for decorating
• Fresh berries (raspberries, strawberries, blueberries, and/or blackberries) for decorating
• Confectioners’ sugar for dusting
Directions:
1. Preheat your pellet smoker to 350°F (180°C).
2. Sift together the flour and 1 cup (7 oz./220 g) of the superfine sugar; set aside.
3. In the bowl of an electric mixer, whisk together the egg whites, cream of tartar, and salt on medium-low speed until foamy. Increase the speed to medium-high and whisk until the whites are soft and foamy. Gradually add the remaining 1/4 cup (1 3/4 oz./55 g) superfine sugar and whisk until glossy and medium-soft peaks form, about 3 minutes.
4. Reduce the speed to medium and whisk in the lemon juice and vanilla until medium-firm peaks form, about 1 minute. Do not overbeat.
5. Remove the bowl from the mixer. Sift one-fourth of the flour mixture over the egg white mixture and gently fold it in using a rubber spatula. Add the remaining flour mixture in three equal additions, sifting and folding each time.
6. Scoop the batter into a 10-inch (25-cm) angel food cake pan and gently smooth the top.
7. Place the cake pan in the pellet smoker. Bake until a toothpick inserted into the center comes out clean and the cake springs back when touched, about 40 minutes.
8. Remove the cake from the smoker and invert the pan onto its feet or the neck of a wine bottle. Let it cool completely.
9. After cooling, gently run a long, thin-bladed knife around the outer sides of the pan, then around the inside of the tube. Invert the pan and let the cake slide out.
10. Spread whipped cream on the outside of the cake or garnish with whipped cream. Decorate with fresh berries and dust with confectioners’ sugar.
If you enjoyed this recipe, don’t forget to like, comment, and subscribe for more delicious twists on classic dishes. Happy smoking!
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