here is my completed ROSE’S heavenly CAKES: Chocolate Tweed Angel Food Cake (page 159) with the fabulous frosting Chocolate-Spangled Whipped Cream.
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Chocolate 02 Tweed Angel Food Cake (page 159) – Chocolate-Spangled Whipped Cream
Posted in Chocolate Tweed Angel Food Cake (page 159) on January 3, 2010 by myyellowkitchenChocolate 01 Tweed Angel Food Cake (page 159) – Splendid Tortenboden Take
Posted in Chocolate Tweed Angel Food Cake (page 159) on January 2, 2010 by myyellowkitcheni need to strongly disclose that the purpose of Hector’s Take isn’t to find an array of substitutions to Rose’s recipes. if you want the best taste and texture, it is best to follow Rose’s recipes EXACTLY. here is what happens to ROSE’S heavenly CAKES: Chocolate Tweed Angel Food Cake (page 159) when you are asked to make it sugar free:
i replaced sugar with splenda granulated by volume which gave a normal cake batter volume. however, in the oven, the cake shrunk a bit. splenda granulated doesn’t contribute to any volume, it disintegrates into dust when baked. i am certain, this shrinking is not due to using a tubeless pan because the cake didn’t detach away from the pan sides nor collapsed during cooling.
i only made half recipe to fill my 8 cup silicone tortenboden pan. it worked like a charm and because this pan is made of silicone, cooling was done in the pan and upright! the cake texture was great and it tasted good (well…splenda good). the chocolate on this anged food cake made it a much appealing cake than a plain sugarless one!
i am loving my silicone tortenboden pan so much, it is so versatile, i plan to bake most of the chiffon and angel food cakes with it! chiffon and angel food cakes require a pan with a center tube for support, but it is my suspicion that when baked not higher than 1 inch tall, any pan will work!
Chocolate 03 Tweed Angel Food Cake (page 159) – on Flour and Simplified Sourdough Bread
Posted in 9TH CHAPTER: GENERAL, Chocolate Tweed Angel Food Cake (page 159) on November 17, 2009 by myyellowkitchenat a recent angel food cake demo, Rose gave an hour long lecture about flour.
http://www.realbakingwithrose.com/2009/03/experimental_cuisine_collectiv_1.html
to me, sourdough bread making is the soul of flour. here is my take on flour:
as suspected, bread machine bakes very decent bread! the crust isn’t great but the crumb is fine! here is my take on baking bread in a regular oven, but imitating the oven of a bread machine.
this is my simplified basic sourdough bread on a loaf pan. 100 gr starter, 500 gr flour which 20% is fresh milled wheat, 250 gr water, 6 gr salt. first rise till it doubles, takes 8-12 hours, punch down and shape into a loaf. place on oiled loaf pan, should be half full. rise till slightly more than double till u see a slight dome over the top of the pan, about 1/2 inch over the pan.
no slash, no oven preheating, no oven stone, and no ice.
place on bottom oven rack. turn oven to 400 oF. count 60 min.
at 20 min, the bread rose over 2 inches!
to me, it really is a miracle that bread can rise like this on a cold oven!
i have the whole process video taped, and will utube it unedited!
