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Allspice Angel Food Cakes With Pineapple Curd And ... Recipe

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Allspice Angel Food Cakes With Pineapple Curd And ...
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Ingredients
17
Count
Nutrition
637
Calories
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Ingredients:

  • for the cakes
  • 1/2 cup plus 2 tbsp sifted cake flour ( not self-rising)
  • 7 large egg whites
  • 3/4 cup sugar
  • for the pineapple slices
  • 2 1/4 lb fresh pineapple, peeled thinly
  • for the curd
  • 7 large egg yolks
  • 3/4 cup sugar
  • 1/4 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • remaining curd on the side
  • 30 minute cool and 30 minute chill...not added

Directions:

  1. Preheat oven to 350 degrees.
  2. -
  3. Prepare the cakes:
  4. -
  5. Whisk together flour and allspice in a bowl; set aside.
  6. Put egg whites and sugar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy, about 1 minute.
  7. Add cream of tartar.
  8. Beat on high speed until mixture is stiff and glossy and has tripled in volume, about 3 minutes.
  9. Transfer to a large bowl.
  10. Carefully fold in flour mixture in 3 additions.
  11. Spoon batter into plastic bag; snip off a corner of the bag.
  12. Squeeze batter into 6 mini angel-food-cake pans (about 4 inches in diameter and 2 1/4 inches high), dividing evenly. (Alternatively, spread batter into a 10-inch angel-food-cake pan.)
  13. Bake until golden and cakes spring back when touched, about 30 minutes (for 10-inch cake, bake about 40 minutes).
  14. Let cool 30 minutes on a wire rack.
  15. Gently loosen cakes with a thin knife or the tip of a wooden skewer; unmold.
  16. Let cool completely.
  17. Cakes can be stored in an airtight container up to 1 day.
  18. Reduce oven to 200 degrees.
  19. -
  20. Prepare the pineapple slices:
  21. -
  22. Spread pineapple rounds on a rimmed baking sheet lined with a nonstick baking mat.
  23. Cook, flipping once, until dried, about 2 hours.
  24. Transfer to a wire rack; let cool completely.
  25. Dried pineapple slices can be refrigerated in an airtight container up to 3 days.
  26. -
  27. Prepare the curd:
  28. -
  29. Whisk egg yolks, sugar, and salt in a large heatproof bowl until smooth.
  30. Gradually whisk in pineapple and lemon juices.
  31. Set bowl over a pan of simmering water; whisk until thick, about 8 minutes.
  32. Remove from heat; whisk in butter until smooth.
  33. Cover with plastic, pressing wrap directly on surface to prevent a skin from forming.
  34. Refrigerate curd 1 hour (up to overnight).
  35. To serve, invert cakes onto plates.
  36. Drizzle curd over each cake, and top with a dried pineapple slice. Serve remaining curd on side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 637.05 Kcal (2667 kJ)
Calories from fat 127.19 Kcal
% Daily Value*
Total Fat 14.13g 22%
Cholesterol 237.25mg 79%
Sodium 428.04mg 18%
Potassium 541.02mg 12%
Total Carbs 109.56g 37%
Sugars 55.78g 223%
Dietary Fiber 4.3g 17%
Protein 21.28g 43%
Vitamin C 17.7mg 29%
Vitamin A 0.1mg 3%
Iron 19.6mg 109%
Calcium 555mg 56%
Amount Per 100 g
Calories 162.91 Kcal (682 kJ)
Calories from fat 32.52 Kcal
% Daily Value*
Total Fat 3.61g 22%
Cholesterol 60.67mg 79%
Sodium 109.46mg 18%
Potassium 138.35mg 12%
Total Carbs 28.02g 37%
Sugars 14.26g 223%
Dietary Fiber 1.1g 17%
Protein 5.44g 43%
Vitamin C 4.5mg 29%
Iron 5mg 109%
Calcium 141.9mg 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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