American Fanel Cake
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The name "funnel cake," which can be translated as "funnel cake," refers to the method of preparation of this dessert. This delicacy is often sold at fairs and other similar public events. It is believed that the recipe originated in Pennsylvania thanks to immigrants from Western and Southern Germany. The cake can be considered similar to "anthill cake," but the dough composition and preparation method differ. The dish is light and moderately sweet. It can also be served with fresh strawberries and chocolate syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 cups premium flour
- 3/4 tsp baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons of sugar
- 1 cup milk, plus more if needed
- Refined vegetable oil, for deep-frying
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- Whipped cream and/or fruit sauce for serving (optional)
We recommend
Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, cinnamon
Cooking the dish according to the recipe:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, beat the egg with the granulated sugar until lightly pale. Whisking rapidly, add the milk, then gently fold the mixture into the flour mixture. The consistency should be slightly thicker than pancake batter, but still runny enough to pour. Add up to 3 tablespoons of milk to thin the mixture, if needed.
- Heat a 2-inch (5 cm) layer of oil in a large, high-sided skillet or saucepan over medium-high heat until a thermometer registers 350°F (190°C). Meanwhile, combine the powdered sugar and cinnamon in a small bowl. Hold a funnel in one hand, covering the opening at the bottom with your finger. Pour 1 cup of batter into the funnel.
- Hold the funnel over the hot oil. Remove your finger from the opening, allowing the batter to spiral out across the entire surface of the oil. At first, individual clumps will form, but as you continue to add batter from the funnel, they will begin to merge. Cook until the batter floats to the surface and the underside is golden brown (about 30 seconds).
- Flip with tongs and cook until golden brown on the other side, about 30 seconds more. Transfer to a paper towel-lined plate and repeat to make 5 more funnel cakes. Sprinkle with cinnamon-sugar mixture and serve with whipped cream and/or fruit sauce.
Categories:
Similar recipes
