baking hacks

Serve this tender, light-as-air cake in spring or summer, topped with your favorite seasonal fruit (we used strawberries), for a slice of heaven in every bite. Most angel food recipes require a specific tube pan, but this one shows you how to make the cake with just a soda can, a nonstick springform pan, and some tape.

Angel Food Cake In A Springform Pan Recipe by Tasty

cake flour, not self-rising

sugar, divided

vanilla extract

salt

cream of tartar

strawberry

lemon juice

sugar

whipped cream

aluminum springform pan, 10 inch (25 1/2 cm)

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Place a medium mixing bowl in the refrigerator to chill.

Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.

In a medium bowl, sift the flour and ½ cup (100 grams) of the sugar together.

In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they’ve reached the soft peak stage because the whites will just barely be able to hold their shape.

Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.

Sift the flour and sugar mixture into the egg whites, about ⅓ cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.

Add ¼ cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.

Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.

Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.

Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.

Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.

Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.

Top the cake with whipped cream and macerated strawberries.

https://vid.tasty.co/output/129884/landscape_480/1555095936

Sometimes referred to as the Navajo taco, sopapillas originated in the southwestern state of Arizona. As a dessert sopapillas are topped with sugar, cinnamon and even honey.&nbsp;Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic

Fried Sopapillas

all-purpose flour

real butter

water

milk

baking powder

sugar (as topping)

cinnamon (as topping)

honey (as topping)

Add all the dry ingredients in a kitchen mixer and pulse.

Then add the butter and run the kitchen mixer until you get a coarse dough.

Now add the milk and water and run the kitchen mixer.

In a matter of seconds, you get a soft dough.

Cut the dough in half and put half of the dough on a lightly floured board.

Cut the circle through the middle and then into 4 triangles.

Preheat a big pot to 375℉ with vegetable oil, filled to about ⅓ of the pot.

Fry 2-3 sopapillas at a time until golden brown for about 2-3 minutes.

Turn the sopapilla and fry the other side.

Take the sopapillas from the pan with a slotted spoon and drain on a paper towel.

Cool slightly while you combine the cinnamon and sugar.

Sprinkle the sopapillas with the cinnamon sugar or drizzle with honey.

Here&#39;s the original box Jiffy cornbread recipe, and 10 hacks to make it better: sweeter, more savory, more interesting, and more homemade. Inspired and adapted from Kelly Field&#39;s Good Book of Southern Baking, one of my favorite cookbooks of 2021.

Jiffy Cornbread Recipe (+ How to Make Jiffy Taste Better)

Jiffy cornbread mix

sour cream

buttermilk

drained cream corn

honey, sugar, or maple syrup

cooked, crumbled bacon or 1/2 cup cooked breakfast sausage

cheddar cheese

scallions

Preheat the oven to 400°F. Grease or line a muffin tin or small brownie or loaf pan.

Mix together the cornbread mix, egg, and milk.

Bake for 15 to 20 minutes, or until golden brown and a cake tester comes out clean.

For the Original Jiffy Cornbread Box Mix

Mix the box cornbread mix and egg together, but instead of the milk, use 1/3 cup sour cream, 1/2 cup buttermilk, or one drained 8-ounce can creamed corn.

Proceed with baking. Your baking time may increase slightly, so bake until golden brown and a cake tester comes out clean.

To Make Jiffy Cornbread More Moist

Mix the box cornbread mix, egg, and liquid of choice (buttermilk, milk, or sour cream) together, along with 2 tablespoons of sugar, honey, or maple syrup.

Proceed with baking.

To Make Jiffy Cornbread Sweeter

Mix the box cornbread mix, egg, and liquid together with your preferred combination of bacon, sausage, scallions, cheese, or salt.

To Make Jiffy Cornbread More Savory With Add-Ins

Made completely from pantry staples, this slice is perfect for those impromptu morning tea guests. Be sure to serve with a cup of tea and a good chat.

Amanda's slice

(220 grams) caster sugar

(150 grams) self-raising flour

golden syrup

(160 grams) sultanas

unsalted butter, melted

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5348771529001-6271093331001

This smooth custard can be used as the base for any ice cream flavor under the sun. With just six ingredients this recipe is easy to perfect and it's one you can count on any time you're craving a smooth, rich bowl of ice cream.&nbsp;Recipe courtesy of&nbsp;Salt &amp; Straw.

Salt & Straw's Ice Cream Base

dry milk powder

xanthan gum

corn syrup

heavy cream

Step 1: Combine the 1/2 cup sugar, 2 tablespoons dry milk powder, and 1/4 teaspoon xanthan gum in a small bowl and stir well.

Step 2: Pour 2 tablespoons corn syrup into a medium pot and stir in 1 1/3 cup whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

Step 3: Add 1 1/3 cup cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

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Fried Sopapillas

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