Heat the oven to 350°F. Butter a 13x9-inch cake pan and line it with parchment paper, with enough overhang to lift the cake out of the pan once it’s done.Add the sugar to the yolks and beat on medium-high for a few minutes, until thick and frothy.
Clean and dry the bowl of the stand mixer, then add the egg whites. Beat on medium-high speed until stiff peaks form. Bake for 30 to 35 minutes, until golden brown on top and a cake tester inserted in the center comes out clean.
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Strawberry & Butterscotch Whipped Cream Cake From Jami Curl Recipe on Food52Pastry chef Jami Curl wanted the simplest possible vanilla cake to stir together at home—one that, without a mixer, you could be eating warm from the oven in under an hour.
Source: Food52 - 🏆 113. / 63 Read more »
No-Churn Chocolate Soft Serve Ice Cream Recipe on Food52This easy, no fuss, no churn recipe will deliver a rich, decadent chocolate soft serve ice cream that’s scoopable the minute you take it out of the freezer.
Source: Food52 - 🏆 113. / 63 Read more »
Lemon Raspberry Layer Cake Recipe on Food52A lovely layer cake for special occasions. It boasts layers of light lemon cake, raspberry jam, and lemon Italian buttercream. For more on how to build a layer cake, be sure to check out the full article linked with this recipe (find under my username)!
Source: Food52 - 🏆 113. / 63 Read more »
Tokyo Tea Recipe on Food52A cousin of the Long Island Iced Tea, this Tokyo Tea cocktail recipe is a brighter, fresher, summery take on the classic. It's worth seeking out Midori for this one.
Source: Food52 - 🏆 113. / 63 Read more »
Blackberry & Mint Cooler Recipe on Food52Take advantage of the abundance of blackberries available at the market as they hit their summer peak by transforming them into this slightly tangy and sweet beverage. Using a blender (or even a muddler), combine the ripe berries with cucumber and mint—the perfect complement to the blackberry- and raspberry-infused flavors of LaCroix Sparkling Water’s Black Razzberry. To finish off the drink with even more summertime joy, add a splash of lime and agave, a sprig of mint, and a slice (or more) of cucumber. Want to enjoy the beverage all week? Make a large batch of the blackberry puree ahead of time and store it in the refrigerator. Then, when you’re ready to sip, top off the fruit juice with a freshly opened can of LaCroix Sparkling Water. This tweet from is retweeted via foods_HQ which tracks selected cooking related handles and retweets them 24x7. Follow to be always up to date with everything happening in the food world. Retweet and spread the word.
Source: Food52 - 🏆 113. / 63 Read more »
Kamut Dutch Baby with Strawberries and Thyme Recipe on Food52'First, put the Dutch baby on your brunch bucket list. Next, make it whole grain. Better, use golden kamut flour and watch your brunch party swoon. This huge puffy pancake, resembling a giant popover, makes for show—without much effort. A 10-year old can put it together.'
Source: Food52 - 🏆 113. / 63 Read more »