I have made my first Angel Food Cake in my TM5 and I almost got the whites on the outside: DDD The new Thermomix ® TM5 It mounts much better than the previous model, but even having more capacity, I hardly fit all the clear that I needed to assemble for my mold Nordic Ware ®. Nothing happens ... in Tm31 mount the egg whites in 2 batches or better, use a rods to make them perfect and very hard. You don't need to buy a new machine just for this dessert: D
This fat free cake it does without yeasts or gasifiers. If the egg whites are well assembled, no more are needed ... so when you integrate the flour, air it and mix with enveloping movements so that the meringue is not lowered. Don't worry, it's an easy cake that just needs pampering. I tell you everything, everything. Keep reading… .
As I commented, The TM5 rides better than the TM31. For this type of biscuits in which the meringue has to be very firm if you have TM31 I recommend you use some electric rods.The TM5 only fits up to 500 grams of whites mounted and that which has more capacity, this means that in the case of not having rods and doing soin TM31, I would split in two in clear volumes and ride in two batches so you don't have a problem and everything fits you.
To mount the egg whites, I use them at room temperature. There are places where it does not matter, but by habit I always take the cold ingredients out of the fridge before using them. The frozen egg whites will also help you to ride, if you have any dry it is time. Wait for them to defrost, you can ride half the time with a temperature of 37ºC and the other half without a temperature. Use fresh, frozen or pasteurized whites at your convenience.
Sugar pour it in tablespoons little by little, do not throw it all together or you can load part of the air that you have given to clear when you beat them.Sugar if you make it glass with the Thermomix ®, it is also recommended that you sieve it several times: DDD, it will be better. In many recipes they use normal white sugar, but I wanted to make it thin, it seemed a better option.
I have passed the flour and cornstarch 3 times through a sieve to remove impurities and aerate. It is a matter of putting two deep plates and going from one to another through the strainer ... so you have it ready and it has no complications. Normally these biscuits don't carry yeasts, but I've been reading and some use biscuit flour that carries yeast and they say it looks great: DD
The cream of tartar It is a clearing stabilizer that also lowers the Ph and leaves the crumb whiter. It is a component of Royal® yeast and although there are tricks to improve the egg whites, in these biscuits it is essential ... Not even our glass of Thermomix ® It is copper and we could almost pay it: D So if you need to buy it and you don't have stores at hand, you always have the online option, look here: Tartar Cremor of 80 gr and Tartar Cremor of 100 gr.
Do you want to see a video of how the Angel Food Cake to see the texture and how is it?, I leave this page of Marta Steward that I love ... it is very illustrative and only lasts 4 minutes. Watch the video here.. The machine they work with is the wonderful Kidchen Aid that for the confectionery and the masses is the releche ... I've been thinking about it for a while but it can't be, it's a great complement but I manage with what I have at the moment: D En Claudia & Julia they sell them and we have discount code "Spoon Speed"... I can't afford it now, I have another mouth to feed, hehehehehe.
- 15 whites or 450-500 grams of whites at room temperature * Eye that TM5 does not fit more than 500 grams of whites mounted
- 1 pinch of salt
- 2 teaspoons cream of tartar
- 350 gr of glass sugar or even finer the "Icing Sugar"
- 115 gr pastry flour
- 35 gr cornstarch
- 2 teaspoons vanilla extract or almonds, hazelnuts, whichever you like
- Kitchen tools:
- Strainer to sift and aerate the flour and cornstarch
- Rubber spatula to wrap the mixture
- Bowl to work the mixture
- Adherent mold with legs for Angel Food Cake
- We prepare the ingredients: Weigh the sugar and make it glass programming 30 seconds in progressive speed 5-10. Remove and reserve. If you want the cake to be very thin, use purchased glass sugar or even a finer sugar that is the Icing sugar.
- Weighs the pastry flour and cornstarch Y pass it through a strainer 3 times, so it aerates and the impurities are removed. Reservation.
- Put the butterfly on the blades, and pour the whites in the Thermomix ® in one or two batches, add one pinch of salt, the cream of tartar and bat 1 minute at speed 2 and a half so that the cream is diluted well.
- Preheat the oven to 180ºC with heat up and down.
- 1 minute program for clearso they will be 15 minutes at speed 4. When there are 6-8 minutes left, slowly pour the sugar, to tablespoons ... and add the vanilla jet, almonds or hazelnuts at the end.
- Pour the whites mounted in a bowl and pour the flour in two batches, mixing well, slowly with envolvent movements.
- Pour the mixture into the mold for Angel Food Cake without greasing in any moment. Bake 40-45 minutes at 180 ° C with heat up and down, you will see that it will have risen and the dough is golden and elastic. Remove from the oven and turn the mold which will rest on its 3 legs. Let stand 1 hour to cool. Pass the knife through the sides of a single pass, remove the central zone and Do the same for the base. Ready. Decorate to taste sprinkle with icing sugar or prepare a frosting to your liking.
The molds for Angel Food Cake you can find them from 3 different sizes, 18, 21 and 25-26cm in diameter... The volume changes and here you have the amounts of ingredients needed to cook it. Calculate that each egg white equals about 30 gr.
Ingredients for 18cm mold:
9 egg whites or 270 ml
1 teaspoon cream of tartar
210 gr of sugar
65 gr pastry flour
20 gr of cornstarch
1 teaspoon vanilla extract
Ingredients for 21cm mold:
12 egg whites or 360 ml
1 and 1/2 teaspoon cream of tartar
280 gr of sugar
85 gr pastry flour
25 gr of cornstarch
1 and 1/2 teaspoon vanilla extract
Ingredients for 25cm mold:
15 egg whites or 450 ml
2 teaspoons cream of tartar
350 gr of sugar
115 gr pastry flour
35 gr cornstarch
2 teaspoons vanilla extract
Source: "Bea's corner“, “My sweet jewels“.