Add the cream of tartar
and beat until soft peaks form.
Place the egg whites and cream of tartar
in a bowl and whisk until thick and foamy, then add half the sugar, and whisk again until creamy and thick.
Serves: 8 Ingredients For the cake: 125g flour 300g caster sugar 10 egg whites 1/2tsp salt 1tsp cream of tartar
Zest of 1 lemon 1tbsp lemon juice 1tsp vanilla extract For the topping: Large handful of mint leaves, shredded 3tbsp caster sugar 4tbsp water 300ml double cream 100g strawberries to decorate 100g blueberries to decorate
To make the royal icing (icing to decorate cookies), in a mixing bowl add icing sugar, and cream of tartar
, mix them properly, then add whites of 5 eggs, keep whisking till it's a snowy white icing, fill it in a piping bag and ice it on top of snowman cookie.
FOR THE SYRUP: 1kg unrefined golden caster sugar 800ml water 4 tablespoons golden syrup 30g fresh ginger, peeled and very thinly sliced 1 cinnamon stick 5 whole cloves 1/2 tsp black peppercorns 1/2 teaspoon citric acid 1/2 teaspoon cream of tartar
Finely grated zest and juice of 1 lemon FOR THE DOUGH: 600g self-raising flour, plus extra for dusting a pinch of table salt 1/2 a fresh nutmeg, grated 1 tsp ground cardamom 2 heaped tsp baking powder 50g unsalted butter 375-400ml buttermilk EXTRAS: Sunflower oil, for deep-frying 400ml whipping cream Ground cinnamon, for dusting METHOD: Make the syrup a day or two ahead.
BRENDAN LYNCH'S ELIZABETH SPONGE INGREDIENTS SPONGE 6 large eggs at room temperature 460g of almond-and-sugar powder (equal quantities of ground almonds and icing sugar mixed) 1 tsp of lemon oil or the zest of 1 large lemon grated finely 70g plain flour 6 large egg whites at room temperature A pinch of cream of tartar
70g caster sugar 40g unsalted butter, melted and cooled CREAM FILLING 600ml of double cream 280g full fat soft cheese 120g icing sugar 1tsp rosewater, or more, to taste DECORATION 450g - 500g fresh raspberries depending on size 2/3 of a 454g pot of seedless raspberry jam.
If you don't have a copper bowl, add cream of tartar
or a little lemon juice to the whites; these additions produce similar reactions.
uk WARM DATE AND CHOCOLATE VALENTINE POTS WARM DATE AND CHOCOLATE VALENTINE POTS INGREDIENTS: 100g chopped dates 50g white chocolate, broken into pieces 40g toasted, chopped mixed nuts 75g dark chocolate, broken into pieces 75g unsalted butter 75ml semi-skimmed milk 60g caster sugar 2 medium eggs, whisked 1tsp vanilla extract 1/4 tsp baking powder A pinch of cream of tartar
50g ground almonds INGREDIENTS: 100g chopped dates 50g white chocolate, broken into pieces 40g toasted, chopped mixed nuts 75g dark chocolate, broken into pieces 75g unsalted butter 75ml semi-skimmed milk 60g caster sugar 2 medium eggs, whisked 1tsp vanilla extract 1/4 tsp baking powder A pinch of cream of tartar
50g ground almonds METHOD: Pre-heat the oven to 200C/Fan 180C/Gas Mark 6.
2] Beat egg whites and cream of tartar
In another bowl, whip the egg whites with the cream of tartar
until peaks form.
Fortunately for anyone who can't afford copper equipment, an inexpensive acid such as cream of tartar
achieves the same result by introducing hydrogen ions that stop sulfur-bonding action.
cream of tartar
In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda and salt; set aside.
Add a little cream of tartar
if you want a harder product-two teaspoons per cup of flour.
Adding a little cream of tartar
keeps the hot caramelized sugar from crystallizing; orange zest intensifies its flavor.
Darparu pwys o siwgwr lwmp; Un llond llwy fwrdd o sinsir; un llond llwy fwrdd o cream of tartar