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2011/01/02

About Italian Food: Belated Auguri di San Silvestro!

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Quick/Easy Recipes

Le Basi

Classic Recipes



From Kyle Phillips, your Guide to Italian Food
It's a couple of days late, but I trust all had a happy and safe San Silvestro, or New Year's Eve. We celebrated with one of E's cousins, and at the proper time Daughter C and I went out and shot off fireworks that were dwarfed by those of the neighbors.
Moving in a different direction:
Cocoa Egg White Cake
If you have leftover egg whites, say from making crema pasticcera or a large batch of spaghetti alla carbonara, the most obvious option is to make meringues. But there are others, and this cocoey angelfood cake (for want of a better term) is both easy to make and quite pleasant.
  • 2/3 cup (80 g) unbleached flour
  • 6 egg whites
  • 2/3 cup (80 g) bitter cocoa powder
  • 1 cup (200 g) sugar
  • 1 tablespoon unsalted butter
  • 2 tablespoons vanilla-laced confectioner's sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon powdered sugar
Preheat your oven to 360 F (180 C).
Sift a half cup (50 g) of flour with a scant 1/2 cup (about 60 g) of cocoa, the baking powder, and the vanilla-laced confectioner's sugar into a mixing bowl. Stir the cup of sugar into the mixture.
Beat the whites in a bowl, with a pinch of salt, until they form firm peaks. Gently fold them into the cocoa mixture.
Use the butter and the remaining flour to butter and flour a 9-inch (22 cm) baking tin. Turn the batter into it and bake the cake for about 50 minutes, or until a toothpick into the center comes away dry. Remove the cake from the oven and let it cool.
Remove the cake from the pan and dust it with the remaining cocoa powder. Lay three or four evenly separated parallel strips of paper over the cake, dust it with the remaining powdered sugar, and remove the strips of paper.
Enjoy!

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This newsletter is written by:
Kyle Phillips
Italian Food Guide
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