Sunday, January 10, 2021

Polly's Make It Again Bourbon Vanilla Ice-Cream and Piggybacked Meringue Chocolate Chiffon Cake,

This creamy Bourbon Vanilla Raisin Ice-Cream is so delicious that I just had to make it again.
9 Large Organic Egg yolks
2-1/2 C Organic Lactose Free Half-and-Half
2 C Organic Heavy Whip Cream
Scant 3/4 C Organic Sugar Cane
1 Vanilla  Bean
1 C Organic Raisins, Chopped
1/3 C Bourbon 
 Follow the same methods posted previously:

What to do with 9 Egg whites?
Make Meringue Chocolate Chiffon Cake
There are few delicious pastries to make with egg whites - Macarons, Meringue pie, etc.  I chose to test make chiffon cake without egg yolks.  I figure it will be like making Angel Food Cake.  
These are the ingredients I used:
Need Two 7 inch aluminum Angel Food Cake Molds.
Instead of 125 ml thick coconut milk and vegetable oil, 1 stick soft butter is beaten to pale yellow with 60 g organic cane sugar.
Mix 1Tbsp of Organic Cacao Powder with 60 ml of non-fat lactose free milk.  Tip:  Add 1 tsp of milk into Cacao Powder and mix. Then, add a bit more milk to make into glue.  Then, add the rest.
Add to beaten butter and mix well.  
Add 2 tsp homemade vanilla extract
Shift 180 g flour and hand mix into the butter mixture.
Beat with mixer 30 sec.  And mix thoroughly with spatula.  The batter will look separated - that's okay.  Set aside.
Beat 9 egg whites with 110 g of organic cane sugar to stiff peak. 
Tip:  Whip egg whites 2 min at low - foam starts to form; at Medium speed add sugar approx 1 Tbsp at a time within 4 min - meringue begins to form; at high speed, whip for 3 to 4 min till the stiff peak forms.
I usually hand beat to make meringue because I noticed unbeaten egg whites at the bottom of the mixer bowl.  But I learned to trust my mixer as long as I beat at the highest speed at the end.   

Add 1/3 of meringue into batter and mix with spatula.
Add 1/3 more into batter and fold.  Tip:  move your spatula in circular motion at the top 1/3 of the batter to make sure the meringue is mixed in.
Preheat oven to 325'F.
FOLD in the rest of the meringue in 1/3 more.  Then, fold in the rest of the rest of the meringue.
Pour the batter very slowly about 10 inches away from the cake mold so that visible air pockets closes are you pour.
Bake and check at 35 - 40 minutes for doneness.  Bake for 40 - 45 min till the tester comes out clean. 
Turn it upside down to cool on a baking sheet.
Unmold as usual. 





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