Culinary Instructor, Recipe Developer, Tester, www.pastrynomad.com
Karen Stiegler is a culinary educator, recipe developer and recipe tester. Karen holds a Diplome de Patisserie from Le Cordon Bleu in Paris and has been teaching American and French pastry and desserts in the U.S. and abroad for over 10 years. She is currently teaching for Williams-Sonoma, and offers group, private, and hands-on courses as well as professional pastry demonstrations in shops and restaurants, and also specializes in Healthy Baking. Karen also has extensive experience in catering of American desserts, cakes and candies. Karen spent three years in Paris researching and teaching French pastries and desserts to Americans abroad, founding her own pastry instruction program. Karen is also a professional cake decorator and instructor, and was Cake Decorating Instructor of the Year Worldwide Developmental Accounts in 2000 for Wilton Industries. Karen has a number of published recipes and also holds a Bachelors Degree in Journalism from Pepperdine University. She just completed work on a recipe and menu project for the newly opened Bazaar dining concept by Chef Jose Andres' of Jaleo, Washington, DC, including all restaurants in the new SLS Hotel in Beverly Hills, California. Karen served as a personal chef to the British Ambassador in Oslo, Norway, where she also worked on recipe development, testing and a cookbook. She has lived in France, Norway, Germany, Switzerland, Africa and Asia, and traveled extensively throughout the world, sampling all types of cuisine. Karen is a member of Les Dames d'Escoffier and well as Women Chefs and Restaurateurs professional organizations. A recipe of Karen's is included in the James Beard Award Finalist Cookbook, "Cooking with Les Dames d'Escoffier". Karen speaks French, Spanish, Norwegian and German. She has also worked for the National Restaurant Association.
Lemon Angel Food Cake - Making the Fresh Fruit Topping
Chef Karen Stiegler demonstrates making the fresh fruit topping for lemon angel food cake.
This expert: 330,005 views
Lemon Angel Food Cake - Making the Fresh Fruit Topping
1 1/2 cups sugar
1 1/3 cups cake flour, sifted
1 ½ cups egg whites, at room temperature (10 to 12 large eggs)
¼ teaspoon salt
1 ½ teaspoons cream of tartar
¾ teaspoon vanilla extract
1 ½ teaspoons grated lemon zest
1. Preheat the oven to 350 degrees F. Place the rack in the lower third of your oven. Make sure all bowls and utensils are very clean and grease free.
2. Combine ½ cup of the sugar with the flour and sift together four times. Set aside.
3. Place the 1 ½ cups egg whites in a very clean, grease free stainless steel bowl and fit an electric mixer with a whisk attachment. Beat the whites at medium speed until foamy. Add the salt and cream of tartar, and beat on high speed until the whites form soft peaks. With the mixer on medium speed, gradually add the remaining 1 cup of sugar. Continue to beat on high for a few minutes until the whites are thick and shiny, and glossy peaks form. Add the vanilla and beat until incorporated. Remove the bowl from the mixer and fold in the lemon zest.
4. Sift about ¼ of the flour mixture over the egg whites and fold in with a rubber spatula. Continue adding the flour mixture by fourths by sifting and folding until it is all incorporated.
5. Spoon the batter into an ungreased 10-inch tube pan with removable bottom, smooth the top, and bake for 35 to 45 minutes, or until it well browned and springs back to the touch. Remove the cake from the oven and invert the pan on a bottle or metal funnel. Cool completely.
6. Loosen cake from sides and bottom of pan using a metal cake spatula or knife. Invert the cake onto a serving plate. Slice and serve.
Karen Stiegler: Hi! I am Karen Stiegler, and today I am talking to you about Healthy Baking and showing you how to make a fat free Lemon Angel Food Cake. So we have got our batter totally ready, we have our 10 inch tube pan here, ungreased, ready to go and we want to just scoop or pour this batter into your pan, okay. And you can turn your pan as you go. Alright, so once you have it in your pan you want to just smooth the top a bit, and it's going to rise a lot in the oven, okay. And it's ready to go So for this cake we bake it at 350, we've already preheated our oven. And we'll bake it for 35-45 minutes. So now I am going to go and put it in my oven. Okay, so we just put the cake in the oven so we have a little bit of time here and we can make our fresh fruit topping. So in summertime, it's nice to have berries, that's what I have today. You can also use stone fruit like peaches, nectarines, kiwis are really nice and beautiful color. And then wiener you can use citrus fruit like grape fruit and orange. So use what's seasonal and what's good in your market, and make your fresh fruit topping of that.
So I have here my strawberries, so I am just going to use a little knife to core the strawberries and then just cut them into pieces. Okay, and also think about contrast and color when you're preparing your fruit topping. You want it to look good, you want it to taste good, all those things are important. So I am going to add those strawberries in. Now I have some blackberries here too so I am just going to add those in the mix, okay. And then what I'd like to do is add a little bit of sugar.
So you want to taste your berries to make sure if they're really sweet you might not need sugar and need the extra calories but sometimes especially strawberries or even like nectarines can be not so sweet. So then you want to add in a little sugar, okay. I did taste these before and they are pretty sweet, so I am not going to add too much. And what happens, you can actually make this in advance as well before you make the cake. What happens is the sugar, it does dry out some of the moisture in the strawberries, and also just by cutting them some moisture comes out, so it gets a little bit, not really a sauce but it gets a little bit moist. So that's kind of a nice to have ready when you have the cake ready to serve.
Then the other thing I am going to do is I still have some zest left on my lemon, so I am just going to use my zester once again to add this in and then I will have nice fresh bright citrus flavor as well. And if you do it in advance, the lemon flavor will kind of infuse with the fruit, so just mix that in and the microplane zesters really get through this because the zesters and these tiny little wafer sort of wafts of zest and you are not going to get a big piece of lemon, grated lemon zest in your fruit topping. So we have that ready, and we are just going to set that aside so when the cake comes out of the oven and we cut it and we serve it, we have it ready to go.
So that's how we bake the cake, and we make the fresh fruit topping. And next, we are going to take the cake out of the oven and we are going to serve it.