Like, are they furry caterpillars? Or are they like 400 thread count sheets you got from Martha Stewart cut into strips and pasted onto his face? Questions.ģ.) When you get bored, you cry at a random scene that has very little emotional weight behind it.Ĥ.) Night comes, and you still need to celebrate your lifestyle as the Gemini. ![]() You’re going to settle on “The Vampire Diaries” because it’s awesome, and you’re going to spend a good amount of time contemplating what Damon Salvatore’s eyebrows feel like. You’re going to curl up in a Snuggie on the couch, eating the food, drinking your wine, while you debate which first season of which television show you’re going to watch. The calories won’t count because you ran there!Ģ.) For lunch you’re going to order some Chinese food, preferably one that delivers alcohol with the food. Then, you’re going to run or jog to a bakery in a neighborhood of your choosing. I’d like to take this opportunity to encourage you to celebrate her birthday in her utter Gemini style:ġ.) If you’d like some cake to celebrate this occasion, first you’d better put some running shoes on. I bring this up because today is the Gemini’s birthday. ![]() It worked out pretty well, if you ask me. That quiet observer with the steely gaze was none other than the Gemini. “This girl is standing in my room and judging me.” The other just stood there, adding commentary here and there, observing, and judging. One of the young women was outgoing, talkative, and apparently insane. Apparently, they were visiting the floor they used to live on the previous year, where “things you don’t even want to know about” happened, and “please, please, clean your floor. Once fully cooled, using a serrated knife cut the cake through the middle to make 2 layers.In August of 2004, I was unpacking my room in my freshman dorm at Hollins University, when two sophomores knocked on my door. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day. Remove the ring of the springform pan, invert the cake onto the rack, and carefully peel off the bottom of the pan (it should come away cleanly, leaving behind just a thin film). Reinvert the cooled pan and cut along the sides with a small offset spatula or paring knife to loosen the cake. Let the cake cool completely upside down to prevent it from collapsing. Remove the cake from the oven and immediately invert the pan onto a wire rack. Bake the cake until it’s golden brown, firm and springy to the touch across the entire surface, 25 to 30 minutes for a jelly roll and 30 to 35 minutes for a 9-inch cake. Firmly tap the pan on the surface once or twice to pop any large air bubbles. Scrape the batter into the pan and smooth into an even layer. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. The mixture will have thickened and look a bit like cake batter.įold the yolk mixture once or twice with a large flexible spatula to make sure it’s evenly mixed, then scrape about a third of the egg white mixture into the yolk mixture and thoroughly fold in the whites until the mixture is loosened. Add the vanilla extract and 1 tablespoon water, mix until incorporated, then add the remaining flour and mix just until it disappears. Reduce the mixer to the lowest speed, add half of the flour and mix just until incorporated. Slowly stream in the ¼ cup oil, beating constantly to ensure it emulsifies into the yolk mixture, until you have a smooth, light mixture that looks like mayonnaise. Beat with the hand mixer (no need to wash it after you beat the egg whites) on medium-high until the mixture is very pale and fluffy and forms a slowly dissolving ribbon as it falls off the beaters back into the bowl, about 4 minutes. In a separate wide bowl, combine the egg yolks and the remaining ¼ cup sugar. Don’t beat beyond this point, or the whites will become dry and lumpy. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn’t droop. Continue to beat the egg whites until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes. ![]() Beat the mixture with a hand mixer fitted with the beaters on medium-low speed until the mixture looks frothy, then start to slowly increase the speed to medium-high. In a wide, medium bowl, combine the egg whites, ¼ cup sugar, the kosher salt and cream of tartar. If baking in a springform pan, leave the pan ungreased and unlined. ⅔ cup cake flour (you can make your own cake flour by removing 2 tbsp of flour from 1 cup, then adding 2 tbsp of cornstarch) ( NYT recipe, but will write below if you’re not a paid subscriber bc we all deserve cake!!!)Ĥ large eggs, separated, room temperature
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