Angel Cake Recipe
Category: Desserts
Serves: 8
Angel cake, light, airy, and sweet, is a classic dessert that’s perfect for any occasion. With its delicate texture and subtle flavors, it’s like biting into a cloud of sweetness. This recipe will guide you through the process of creating a perfect angel cake from scratch, ensuring a delicious outcome with every step. Whether you serve it with a rich chocolate custard, a fresh fruit coulis, or a sweet glaze, this cake promises to impress.
Ingredients
Ingredient | Quantity |
---|---|
All-purpose flour | 160g |
Egg whites (room temp) | 480g |
Cream of tartar | 6g |
Sugar | 270g |
Almond extract | 1 tsp |
Vanilla bean (split) | 1 pod |
Salt | 4g |
Nutritional Information
Nutrient | Per Serving (1 slice) |
---|---|
Calories | 180 |
Protein | 3g |
Carbohydrates | 40g |
Fat | 0g |
Fiber | 1g |
Sugars | 30g |
Sodium | 20mg |
Instructions
Step 1: Prepare the Equipment
Begin by ensuring that all your equipment, especially the bowl and beaters for whipping the egg whites, is spotless. Any trace of grease will prevent the whites from whipping properly, so clean everything thoroughly. Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. You’ll need a stand mixer or an electric hand mixer for this recipe to achieve the right consistency.
Step 2: Whip the Egg Whites
Place the egg whites into the bowl of a stand mixer. Start mixing on medium speed. As the egg whites begin to froth, add 200g of sugar in small batches. Continue mixing until the egg whites are frothy and soft peaks begin to form. At this point, add the cream of tartar to stabilize the egg whites and then continue mixing. Add the almond extract, followed by the seeds scraped from the vanilla pod. Mix for a few more minutes until the egg whites form stiff, glossy peaks.
Step 3: Sift the Dry Ingredients
In a separate bowl, sift the all-purpose flour to remove any lumps and incorporate air. Once sifted, add the remaining 70g of sugar and the salt. This will ensure that the dry ingredients are evenly mixed before they are incorporated into the egg whites.
Step 4: Fold the Dry Ingredients into the Egg Whites
Take your sifted flour mixture and, working gently, fold it into the whipped egg whites. Use a spatula to lift the mixture from the bottom and fold it over the top, turning the bowl as you go. This method ensures that the air in the egg whites is not deflated, preserving the cake’s light and fluffy texture. Continue until the mixture is just combined—be careful not to overmix.
Step 5: Prepare the Cake Pan
For this step, you’ll need a special angel food cake pan (also called a chiffon pan) with a removable bottom. Do not grease or flour the pan, as the batter needs to cling to the sides to rise properly. Pour the batter into the pan, using a spoon or spatula to spread it evenly. Level the top gently with the back of a spoon.
Step 6: Bake the Cake
Preheat your oven to 190°C (375°F) in static mode. Bake the angel cake for 30-35 minutes. The cake is done when it has risen and turned a golden color. To check for doneness, insert a skewer into the center of the cake—if it comes out clean, the cake is ready. If it’s still slightly wet, continue baking for a few more minutes.
Step 7: Cool the Cake
Once the cake is baked, remove it from the oven. Allow the cake to cool in the pan, upside down, so that it doesn’t collapse as it cools. Cooling upside down helps maintain the cake’s airy structure.
Step 8: Remove from Pan and Serve
Once the cake is completely cool, run a knife along the edges of the pan to loosen the cake. Carefully remove the sides of the pan and gently lift the cake out. For the final touch, serve the angel cake with a rich chocolate custard, a fresh fruit coulis, or a simple glaze. You can also dust it with powdered sugar for a light, elegant presentation.
Tips and Variations
- Flavor Variations: For a twist on the traditional, add a bit of lemon zest to the egg whites or infuse the cake with a few drops of vanilla or citrus extract.
- Serving Suggestions: Angel cake pairs beautifully with fresh berries or whipped cream. For a festive touch, top it with chocolate shavings or edible flowers.
- Storing: This cake is best enjoyed fresh but can be stored in an airtight container for 2-3 days. If you prefer, freeze it for up to one month. Just be sure to let it thaw at room temperature before serving.
This light and fluffy angel cake is not just a treat for the eyes but a truly indulgent dessert that’s easy to make yet impressive to serve. Perfect for any occasion, from casual gatherings to elegant dinner parties, it’s sure to be a hit with family and friends.