Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
One 6 Inch Angel Food Cake
Preheat the oven to 320°F.
Melt the butter in a small heavy bottom and using the pastry brush, evenly lubricate the inside of the angel food cake pan.
Add the first measurement of flour (9g 1Tbsp) and coat the entire pan in flour. Flip upside down and gently tap on a hard surface to remove any excess flour.
In a stand mixer with the whisk attachment, add the egg whites and whip on low speed for 5 minutes.
Increase speed to medium and whip for another 2 minutes or until frothy.
Dry mix sugar and tartaric acid in separate dish before use. The tartaric acid is used to stabilize the proteins in the egg whites. Slowly add the sugar mixture until it’s all incorporated.
Scrape the vanilla beans, add the seeds and mix for an additional 5 minutes or until medium peaks.
Meanwhile, sieve the remaining flour (90g / 10 Tbsp) and sugar (112g / 9 Tbsp). Once the whites have reached medium peaks by hand gently fold in the sieved flour and sugar.
Pour the batter into the prepared angel food cake pan and place in oven.
Cook for 45 minutes or a toothpick is inserted and comes out clean.
Active Time: 15 Minutes
Total Time: 30 Minutes
1 ½ Cups
Place the sugar and water in a heavy bottom medium sized pan and place on the stove on medium high heat.
Once the sugar comes to a boil, gently wash the sides of the pan with a clean pastry brush and freshwater. This will help eliminate any chance of crystallization.
Cook until the caramel reaches 360°F or a medium amber.
Immediately and carefully pour in the heavy cream, being careful not to burn yourself as it might splatter.
Add the vanilla extract and salt and bring to a boil.
Once boiled, remove from the heat and gently add the chilled cubed butter, one cube at a time until it is all melted. This will help maintain a nice sheen.
Set aside to cool.
Active Time: 5 Minutes
Total Time: 10 Minutes
4 Cups
Place the heavy cream in a stand up mixer with the whisk attachment.
Whip on low speed for 2 minutes.
Meanwhile, combine the instagel and powdered sugar and whisk together in a separate bowl.
After whipping on low for 2 minutes, increase the speed to medium and whisk until soft peaks.
Slowly pour in your dry ingredients, followed by the vanilla extract.
Whip until medium to firm peaks, about another 1 – 2 minutes.
Wrap and place in the refrigerator until needed.
Active Time: 5 Minutes
Total Time: 15 Minutes
1 Cup
Preheat fryer oil to 350°F in a large heavy bottom pan.
Place the nuts in a pot, cover them with water and bring them to a boil.
Meanwhile, combine the nuts and sugar in a mixing bowl and combine until the nuts are nicely coated.
Carefully place in the fryer and cook until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Active Time: 5 Minutes
Total Time: 5 Minutes
1 Trifle
In a trifle dish place a layer of the angel food cake on the bottom drizzle it with ⅓ of the toffee sauce and garnish with candied pecans and bananas.Cover that layer with stable whipped cream.
repeat the layer three times or until you have reached the top of the dish.
Garnish the top of the trifle with any remaining toffee sauce candied pecans and bananas.
Alternatively this can be made as a parfait in a parfait glass for individual serving.
1 comment
October 13, 2020 10:40 am
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