Sunbeam FPSBSM2102 User Manual - Page 14

Heavenly Angel Food Cake 1 cup (250 ml) cake flour ¾ cup (200 ml) sugar 1-½ teaspoons (7 ml) cream of tartar 1 cup (250 ml) sugar 1 teaspoon (5 ml) vanilla extract ½ teaspoon (2 ml) almond extract ½ teaspoon (2 ml) salt 1-½ cups (375 ml) egg whites (11-12 eggs), at room temperature Preheat oven to 375°F (190°C). Sift flour and ¾ cup of sugar together; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt at very high speed until foamy. Add remaining amount of sugar, 1 tablespoon (15 ml) at a time, beating at a very high speed until meringue holds stiff peaks. Reduce mixer to a low speed and gently fold in flour-sugar mixture, ¼ cup (50 ml) at a time over meringue, folding in gently just until flour-sugar mixture disappears. Add vanilla and almond extract with last addition of flour-sugar mixture. Do not over mix. Pour batter into ungreased 10x4-inch (25 x 11 cm) tube pan. Gently cut through batter with rubber spatula. Bake for 45-50 minutes or until top of cake springs back when touched lightly. Cracks on top should be dry. Invert cake over funnel and let cake cool completely before removing from pan. Yield: 12 Servings Mocha Cheesecake 2 cups (500 ml) whipping cream ¹⁄³ cup (75 ml) coffee flavored liqueur 2 cups (500 ml) semi-sweet ¹⁄³ cup (75 ml) butter, softened 2 teaspoons (10 ml) vanilla extract 2 packages (8 ounces each) cream sweet chocolate morsels cheese, softened Melt chocolate in a double boiler or microwave oven. In the small mixing bowl, beat cream at a very high speed until soft peaks form, set aside. In the large mixing bowl, beat butter and cream cheese until smooth and creamy. Add coffee flavored liqueur, vanilla and melted chocolate. Fold whipped cream into chocolate mixture at a low speed. Pour into prepared crust. (See Chocolate Cookie Crust Recipe Page 15) Chill 8 hours. Yield: 10-12 Servings English-13