Cuisinart SM55BC Instruction Manual - Page 30

old-fashioned pound cake A traditional, moist pound cake with a lemon twist. Makes one loaf, about sixteen ½-inch (1.25 cm) slices 425 ml 2 ml 250 ml 300 ml 4 5 ml 10 ml cooking spray 1¾ cups cake flour ½ teaspoon salt 1 cups unsalted butter, at room temperature 1¼ cups granulated sugar large eggs, at room temperature 1 teaspoons pure vanilla extract 2 teaspoons lemon zest (approximately 1 lemon) Preheat oven to 325°F (160°C). Spray a 9x5x3-inch (23 x 13 x 6 cm) loaf pans with cooking spray. Sift the flour and salt together in a small mixing bowl. Reserve. Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1. Cream butter for 30 seconds, then turn to speed 3 for 30 seconds. Scrape both the paddle and mixing bowl well. Reduce to speed 2 and add the sugar. Increase to speed 4 until light and fluffy, about 1 minute. Scrape both the paddle and bowl well. Add the eggs one at a time on speed 2, beating after each egg is added until mixture is smooth, before adding the next. Mix in the vanilla and the lemon zest. Add the dry ingredients, slowly in 3 additions, with the stand mixer running on speed 1. Be sure to fully incorporate ingredients and be careful not to overwork the batter. Pour batter into prepared loaf pan. Bake in preheated 325°F (160°C) oven for about 60 to 70 minutes, until a cake tester comes out clean. Place on a wire rack to cool. Cool completely before cutting. kahúla® angel food cake Light and airy, angel food cakes have no fat! Makes 12 servings 375 ml 300 ml 5 ml 15 ml 30 ml 12 6 ml 1 ml 1½ cups granulated sugar, sifted 1¼ cups cake flour, sifted 1 teaspoon pure vanilla extract 1 tablespoon espresso powder 2 tablespoons Kahlúa®, or any coffee-flavoured liqueur large egg whites 1¼ teaspoons cream of tartar ¼ teaspoon salt Preheat oven to 325˚F (160°C). Sift ¾ cup (175 ml) of the sugar together with the cake flour in a mixing bowl and reserve. Stir together vanilla, espresso powder, and Kahlúa® in a small bowl and reserve. Place egg whites in Cuisinart™ mixing bowl. Insert the chef's whisk. Turn to speed 9. After 30 seconds add cream of tartar and salt and increase to speed 12 until soft peaks form, about 1 minute 15 seconds. Slowly add remaining ¾ cup (175 ml) of granulated sugar and continue to mix on speed 12 until the peaks are firm and glossy, about another 30 seconds. Remove bowl from stand mixer. Gradually sift the reserved flour/sugar mixture into the whites and carefully fold in with a large rubber spatula. Fold in the espresso mixture. Be gentle when folding but at the same time make sure all ingredients are evenly incorporated. Spoon batter into an ungreased 9-inch (23 cm) tube pan. Smooth and even the top by spreading with a rubber spatula. Bake in preheated 325°F (160°C) oven for 40 to 45 minutes, until a cake tester comes out clean. Invert pan onto the neck of an empty long-necked bottle (such as a wine bottle) and allow to cool completely. To remove cake from pan, slide the tip of a long, narrow knife between the cake and the pan. Cover the pan with a plate and invert it. Slide the knife along the bottom of the pan until it is free. 58 59