Angel Cake or Chiffon Cake Tube Pans

Angel Cake/Chiffon Cake Tube Pan. There are 3 little feet as pictured above.

Tube Pans has removal bottoms

Chiffon and Angel cakes are baked in tube pans. When I was in the US I had a hard time "pan shopping" for pans, so my sister ordered directly from the pan manufacturers such as Wilton. We waited for about two weeks before our orders arrived. Here in the Philippines the tube aluminum pan is easy to find.

I have 2 tube pans in my dozens of baking cookware. I seldom use this pan except for special occasions like birthdays & holidays. It is easy to order special cakes in bakeries or cake shops but angel and chiffon cakes are no longer made in bakeshops, so making your own angel cake is something special.

Tube pan and electric mixer are essential gadgets in making this kind of cakes. Don't ever buy a non-stick pan as I did before or you'll end up baking a fallen angel. The cake will collapse as it will not cling to the tube and sides of the pan. Do not grease the pan.

What do you do with your egg whites??? Here's the recipe for Angel Food Cake

Angel Food Cake Recipe

12 egg whites
1 1/2 tsp cream of tartar
1 1/2 cups white sugar, divided
1/2 tsp vanilla
1/2 tsp almond extract
1 cup sifted cake flour
1/4 tsp salt


Oven Temp ~ 375° Ore-heat oven
Cake Baking Time ~ 30 - 40 Min. Pan Type ~ 10 x 3 3/4-inch - Angel Food cake pan

Directions:


In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavorings.Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.Bake in preheated oven until top springs back when lightly touched with finger. Remove from oven immediately and invert cake as soon as possible to maintain its volume and to keep it from shrinking. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.Top with fruit or frost, if desired.



Chocolate Angel Food Cake Recipe:

Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.
Yield: 12 servings - 1 (10-inch) cake

Guava Jelly

The finished product!

We made five bottles..
Beautiful & pungent smell...

Fresh Guavas

Guavas are one of the rich sources of Vitamin C. They contain more than 5 times Vitamin C as oranges or fruits listed in the vitamin C categories. They are cheap when in season. For two consecutive days, my brother gave me a bagful of native guavas. My sister suggested that I make a guava jelly.

The pictures shown above is a testimony that we were able to perfect the guava jelly.The smell of guava was overpowering our next door neighbors where curious as to where the pungent smell came from.

Choose green and ripe guavas. Wash and slice into halves. To every kilo of guava, add 2 litres of cold water, cheese cloth, let it drip (overnight), do not squeeze the bag to obtain a clear juice. To every cup of juice extract, add 3/4 cup white sugar. Boil once to dissolve the sugar. Cook over high heat until a soft ball is formed when the jelly is dropped in a cup of water. Immediately pour into sterilized dry glass jars. Let cool before covering the bottles.

To sterilize bottles: Wash bottles with soap and water. Rinse properly. Place the bottles in a pot and cover with water. Bottles may stand up or lie on their sides. Bring water to a boil for about 20 minutes. Remove the bottles immediately and drain.

Now it's ready to be used as spread on crackers and bread.

Fried Fish (Tamban or Herring-Sardinella)

Herring (Sardinella) or tamban, salinyasi, tunsoy, in Tagalog are popular fishes in the Philippines which can be processed into sardines (bottled in oil), canned, tinapa(smoked fish) dried salted fish(daing), fried fish, etc. Prices of this fish variety is not expensive and is lower compared to other fishes. Fish is a good source of proteins, calcium, iodine, riboflavin, and fats from fish is easy to digest.

Yesterday I bought a kilo of Tamban. Frying the fish is the only way to entice the appetites of my sisters, so without further ado, I cleaned the fishes and drain off excess water for about 15 minutes before adding the salt.

1/2 kg Tamban (herring)

• 
  
  1/2 tsp. salt


• oil for deep frynig
  


• 2 big tomatoes sliced, for garnish


• 2 med size onions, sliced
  


• Vinegar & soy sauce for dipping

Preparation:

You may or may not scale the fish. Lay the fish on a cutting board use a sharp knife to cut the heads. Remove the entrails in the stomach. Rinse the fish inside out in running water. Drain off water. Salt the fish.

In hot oil, deep fry fishes in batches.

Arrange on platter. Garnish with slice tomatoes and onions.

Clams

• 1 kg. clams
  2 tbps. oil
  2 cloves garlic, chopped
  1 small onion, chopped
  1 small thumb-size ginger, chopped
  
  Procedure:
  Wash and clean clams in cold water. (Water will help to remove the sand from the clams). In a deep pan, saute onions & ginger in hot oil, add clams (don't put water unless your recipe is for a soup) they release a natural salty juice and cover pot and cook over high heat about 5 minutes or just until clams open. Do not overcook as clams becomes tough (discard clams that will not open).
  
  
  Tips: Do not put salt. Clams juice are naturally salty. If you'll make a clam soup then add about 8 cups of water and salt to taste.
  

Pork Braised in Soy Sauce

Braised Pork Belly
1/2 kg pork belly with skin on

• 1 medium onion, diced
  
• ginger, peeled and cut into thin slices
  
• 3 cloves of garlic
  
• 2tbsp cooking oil
  
• 3 tbsp soy sauce
  
• 1/2 tbsp brown sugar
  
• 1 pc. bay leaf, crushed
• 3 cups water
  
  Procedure:
  Heat the pan over medium heat, add the oil, then the diced onions, chopped ginger. Continue cooking the onions and spices, about two minutes.
  Put the pork belly flat, on the pot over the onions and spices. Add enough water to completely cover the belly, add the soy sauce, crushed garlic cloves, brown sugar and crushed bay leaf.
  Put the lid on the pot and turn the heat up to high and bring the pot to a boil. Let simmer over low heat for at least 30 minutes or until the pork is cooked and tender.

You can serve this over rice or any kind of noodle you have. You can add as topping blanched bok choy or diced carrots.

Chicken Lollipop

Cut joints of chicken wings & scrape, push meat down to form a ball.

Coat with the dredging flour

Chicken Lollipops

10 pcs. chicken wings (upper portion of the wings)

1/2 tsp. salt
dash of pepper
oil for deep frying


Dredging mixture:
1/2 cup flour
1/4 cup cornstarch
1 tsp. garlic powder
dash of red chillis (optional)

Procedure

Cut chicken at the joints. Pull skin and scrape the meat and push it down to the other end of the joint to form a ball. Set aside. Reserve the ther parts for soup or other purposes.
Marinate chicken with salt and pepper for half an hour Mix the dredging mixture. Combine the chicken and coating mixture. Let rest for half an hour. In deep pan, dip fry chicken over medium heat until golden brown. Serve hot with your fave dips

About Sweetlee

ABOUT SWEETLEE

Sweetlee interest in cooking has been influenced by many diffirent cultures having lived and travelled in 3 continents including her own country. She had worked in the hotel industry for over 15 years(not food related) a corporate executive until cancer came into her life but it didn't stopped her from traveling and working. As a survivor of 17 years (peri-ampullary) she was able to adjust her daily routine like cooking, baking, internet business, travel, and blogging for many hours (complaining of eye strain & poor eyesight - lol). The main reason why she made this blog is to talk about her recipes, cooking, baking and travel. She incorporates her cancer experience in this blog to let people know specially those who are "survivors" that there is hope, chance of survival and be normal again and do the things that you want to do while you are alive. You can say at the end of the day thank God you are alive. I need to live without regrets... to live the remainder of my life to the fullest and appreciate the simple things that sorrounds us, whether I will last for a number of years or for many decades more.

Sweetlee favorite food:

Noodles: She loves noodles. She can cook noodles in many ways. She can eat noodles everyday but she wouldn't do it, too much carb.

Veggies: When she was small she disliked veggies. But now it tops on her list.

Milk: was her favorite drink until 5 years old. Now she feels nauseated just thinking of it.

Sugary food: Because of her diabetes, she is careful about eating sweets.

Pop Soda: was top on her list as a favorite drink until diabetes stopped her from taking it.

Rice - to give her energy

Things you'll find in her kitchen cabinet:

All kinds of Noodles, canton, bihon, sotanghon, thai noodles etc.

Spices - pepper, bay leaf, 5-spice powder, curry, star anise,

Cooking condiments - oyster sauce, vinegar, soy sauce, sesame oil, cooking oil, cornstrach, Wasabi, dried mushroom, canned Tuna, canned mushroom, eggs, onions, chilli pepper

Baking - baking powder, yeast, brown sugar, butter, cocoa, chocolate chips, flour, cream of tartar, vanilla,

Kitchen gadgets

baking pans, mixer, bread machine, spatula, peeler, pasta machine, turbo, ovens of different sizes aside from the six-burner Elba gas/electric range, slow cooker, coffee maker and many more.

Collections:

hundreds of cookbooks and cook & house magazines, cooking ware.

Others:

PC, scanner, webcam, printer, fax machine