A Quote by Rachel Khoo
Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.
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I love carrot cake - that's probably my favorite - and I'm obsessed with peanut butter. I eat anything with peanut butter - maybe not carrot cake with peanut butter - but, I think I got this from 'The Parent Trap': Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.
Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
Meringue allows me to cut out flour in a lot of desserts and make them lighter. It's just about my favorite thing to work with.
I have the biggest sweet tooth! You name it, I will eat it. My all-time favorite is my mother's butter cake. Every time I go home, my mom will already have the cake made because I love it so much. This makes my siblings mad because they think she favors me. I don't care because she probably does!
A man without God is not like a cake without raisins; he is like a cake without the flour and milk; he lacks the essential ingredients.
People associate long hair with drug use. I wish people associated long hair with something other than drug use, like an extreme longing for cake. And then strangers would see a long haired guy and say, "That guy eats cake!" "He is on bundt cake!" Mothers saying to their daughters, "Don't bring the cake eater over here anymore. He smells like flour. Did you see how excited he got when he found out your birthday was fast approaching?"
I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result.
Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.
Spreadable butter is wonderful for cake-making: it's much easier to cream than the block type and slightly lighter because it's blended with oil.
Baking makes me focus. On weighing the sugar. On sieving the flour. I find it calming and rewarding because, in fairness, it is sort of magic - you start off with all this disparate stuff, such as butter and eggs, and what you end up with is so totally different. And also delicious.
The only number that would ever be enough is 0. Zero pounds, zero life, size zero, double-zero, zero point. Zero in tennis is love. I finally get it.
I smoke two cartons of unfiltered cigs and down a bottle of American rye whiskey as a warm up, generally. Then swallow beach sand and general aggregate to get some texture in the voice, followed by a stick of butter to smooth it all out. This works for me, but may not be for everyone.
When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.
Miss America was always white. All the beautiful brown women in America, beautiful sun tans, beautiful shapes, all types of complexions, but she always was white.And Miss World was always white, and Miss Universe was always white.And the angel fruit cake was the white cake and the devil food cake was the chocolate cake.I said, 'Momma, why is everything white?' I always wondered. And the President lived in the White House.
The imagination is of so delicate a texture that even words wound it.
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