Angel, Pound, and ChiffonBook - 1994
Explains the differences between angel, pound, and chiffon cakes and their preparation, and shares recipes for a variety of cakes
In Simply Cakes, Elizabeth Alston offers readers dozens of delightful recipes for three kinds if tasty and stylish cakes. She introduces angel food cakes, which are low in fat and cholesterol; chiffon cakes made with oil; and sweet, buttery cakes that keep especially well. There is a delicious and easy-to-make cake for everyone in this handy cookbook.
Simply Cakes provides clear, comprehensive instructions that will enable novices and seasoned cooks alike to become superb cake bakers. In her introductory material, Elizabeth Alston explains the differences among the cakes, how to use the ingredients to advantage, and what techniques work best with each cake. The recipes themselves reflect her expertise and creativity. Traditional pound cakes boast such new flavors as Sour Cream-Chocolate Chip, Hazelnut, Triple-Ginger, and Pumpkin. The angel food cakes are as airy as their names imply, but contain robust flavors like Carmel-Coffee, Apricot-Brown Sugar, and Lemon-Vanilla. And the chiffon cakes makes no compromises on taste, with Walnut-Date, Chocolate-Orange, and Mocha chiffon cakes featured. Simply Cakes ends with a section on sauces and toppings that make elegant accompaniments to the finished cakes.
With this book in hand, boxed cake mixes will be a thing of the past. Elizabeth Alston's recipes are absolutely foolproof--guaranteed--and are masterpieces of clear, concise writing. The cakes are easy to prepare ahead of time and make delicious, irresistible treats for family and company.