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Posts Tagged ‘egg whites’

What you need:

5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk

What you do:

Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

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What you need:

450g caster sugar
225g powdered glucose
2 egg whites
8 sheets rice paper, measuring 6 x 15cm
150g hazelnuts & pistachio nuts mix, roughly chopped and toasted

What you do:

Place the sugar, powdered glucose and 150ml water in a large, heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C.

Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk.

Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed.

Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

Cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick.

Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers.

Store in the fridge, wrapped individually in parchment paper or cling film

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What you need:

4 ramekin dishes
3 egg whites
1/4 tsp cream of tartar
5oz / 125g castor sugar
miniature bottle of drambuie
2 egg yolks
1/4 pt / 150ml double cream.

What you do:

Preheat the oven to 130C /250F / gas mark 1/2
Whisk the egg whites with the cream of tartar until stiff. Whisk in 3oz / 75 g of the sugar & 1 tbsp of Drambuie.
Pout the mixture into 4 well greased ramekin dishes.
Bake for 40 mins.
Beat the egg yolks with the remaining sugar & Drambuie until creamy. Gently fold into lightly whipped cream.
Serve hot with the Drambuie sauce.

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What you need:

6 oz / 170 thinly-sliced deli ham, torn into quarters
4  muffins, halved & toasted
4 oz / 115 g sun dried tomatoes not in oil (about 14), sliced
4 spring onions, trimmed and cut into 2-inch pieces
40z / 115 g grated strong Cheddar, divided
4 large eggs
3 large egg whites
3 cups of  milk
1 tbsp Dijon mustard

What to do:

Lightly grease a round 2-pint casserole dish with olive oil.

Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the sundried tomatoes, scallions and 2 0z / 55 g cheddar over the top.

Meanwhile in a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the mixture  over the casserole and sprinkle with the remaining  cheese.

Cover the casserole with cling film; refrigerate at least 5 hours and up to overnight.

Preheat the oven to  180C / 350F / gas mark 4.

Place the casserole  dish on a large  baking tray &  bake until golden around edges and just set for about 1 hour. Let stand 10 minutes before serving.

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You will need:
pastry
200g / plain flour
100g butter plus a little extra for greasing dish
50g icing sugar (sifted)
finely grated rind of 1 lemon
1 beaten egg yolk
3 tbsp of milk
Filling
175g castor sugar
2 eggs separated
3 tbsp cornflour
300ml cold water
juice & grated rind of 2 lemons

What to do:

Sift the flour into a bowl and rub in the butter. Mix in the remaining ingredients. Knead briefly on a lightly floured work surface.
Preheat the oven to 180C /350F / gas mark 4. Grease an 8 inch ovenproof pie dish with butter. Roll the pastry to 1/4 inch thick and line the dish. prick with a fork, line with grease proof paper and fill with baking beans. Bake for 15 mins. Remove from the oven and lower oven temperature to 150C /300F/ gas mark 2.

To make the filling, mix the cornflour with a little water. Put the remaining water into a saucepan. Stir in the lemon juice, rind & cornflour paste. Bring to the boil whilst stirring. Simmer for 2 minutes. Leave to cool a little. Stir in 5tbsp of sugar & the egg yolks And pour into the pastry case.
In a separate bowl Whisk the egg whites until stiff. Slowly whisk in the remaining sugar and spread over the top of the filling.
Bake for 40 mins. Remove from dish.

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