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2 cups (240g) confectioners' sugar
2 tbsp (28 g) butter, softened
2 squares (1 oz, ea) unsweetened chocolate, cut
into small pieces
In mixer bowl, with flat beater, combine sugar, chocolate, butter and vanilla. Gradually add milk and beat
on speed 4 until desired consistency. Increase speed to 8 and beat until beat till light and fluffy.
yield: about 1 cup
1 cup (120g) unsifted cake flour
1 ½ tsp (6 g) cream of tartar
1 ¾ cup (289 g) granulated sugar
½ tsp (3 g) salt
Sift together cake flour and ¾ cup sugar; set aside. In mixer bowl, with flat beater, beat egg whites,
cream of tartar and salt on speed 6 to soft peaks. increase speed to 11 and gradually add remaining
1 cup sugar till stiff peaks form. Sift ¼ flour mixture over egg whites and fold in gently, using a rubber
spatula. Add both extracts with last batch of flour. (Do not over mix.) Spoon into ungreased 10-inch
(25 cm) tube pan. gently cut through batter with small metal spatula or knife to eliminate air bubbles.
Bake on lowest rack of oven at 350° F (180°C) until top of cake springs back when lightly touched.
immediately invert pan and let cool completely. To remove, loosen sides of cake with small metal spatula.
tiP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
yield: 12 servings
1 cup (250 ml) milk
3 tbsp (38 gm) granulated sugar
/
cup (84 ml) water
1
3
1 pkg (2 ¼ tsp) active dry yeast
in small saucepan, combine milk, water and butter; heat to luke warm 110° to 115° F (43° to 46° C).
Using dough hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk
mixture and mix until fully blended, about 2 minutes. Add remaining flour, 1/2 cup at a time, and beat on
speed 2 until mixture leaves the sides of the bowl. gradually increase speed to 4 and knead dough 5 to 7
minutes till smooth and elastic.
Turn dough out onto lightly floured board and shape into a ball. Place in large greased bowl, turning to
coat top of dough. Cover and let rise in draft free place until doubled, about 1 hour. Punch dough down
and roll into 12 by 8-inch (30 x 20 cm) rectangle. Starting at short end, roll up tightly. Pinch edges to
seal and turn ends under. Place in greased 9 x 5 x3-inch (23 x 12 x 8 cm) loaf pan. Cover and let rise till
doubled, about 30 minutes.
Bake at 400° F (205° C) for 30 minutes or until bread sounds hollow when tapped on bottom. remove
from pan and cool on wire rack at least 2 hours.
yield: 1 loaf of bread
BItterSWeet CHoColate FroStInG
HeaVenly anGel Food CaKe
ClaSSIC WHIte Bread
e n g li s h 1 1
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) hot milk
1 ½ cup (375 ml) egg whites, (10 to 12) at room
temperature
1 tsp (5ml) vanilla extract
½ tsp (2 ½ ml) almond extract
2 tbsp (30 gm) unsalted butter
1 ½ tsp (8.5 gm) salt
3 cups plus 2 tbsp (450 gm) unsifted bread flour
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