Angel Food Cake is a delightfully light and airy sponge cake. It uses whipped eggs whites to achieve its aerated texture and is low in fat as it does not contain the butter or oils used in the majority of other cake recipes. It can be decorated with whipped cream and summer fruits as shown below or simply dusted with icing sugar and served. Make sure to follow the recipe carefully (particularly the whipping and mixing) in order to achieve the delicate and fluffy texture for which this cake is so famous.
Serves 10-12| Total time: 3-4 hours| Medium Difficulty
Ingredients:
Oil or melted butter to lightly grease the tin
8 egg whites (save the yolks for custards, carbonara, crème brûlée, mayonnaise and more)
1 1/2 tsp cream of tartar
250 grams caster sugar
1/2 tsp almond essence
1 tsp vanilla extract
115grams plain flour (plus extra for dusting)
To decorate (optional)
2-3 tbsp icing sugar for dusting only or;
300 ml whipping/heavy cream, 1tbsp caster sugar and a selection of summer berries
Method:
Preheat the over to 160°C/ gas mark 3
Very lightly grease the inside of a tube pan or ring tin with a thin layer of butter or oil. Then dust lightly with flour to create a barrier between the grease and batter. See my first picture above for an example
Take two, clean ramekin bowls and begin to separate your egg yolks from the whites placing them each in a different bowl. All bowls you use for the egg whites should be completely clean and dry - if there is grease your egg whites may not form the soft peaks needed later.
In a large, clean mixing bowl, place all the egg whites and use an electric hand-whisk to whisk them on a medium-low speed until they begin to appear foamy. Avoid whisking your eggs too much at the start as it can cause the cake to collapse later while cooking.
When foamy, add the cream of tartar and continue to whisk on a medium-high speed for a few minutes until fully incorporated, creating soft (but not dry), stiff peaks
Next, begin to add the caster sugar, one tablespoon at a time. Whisk thoroughly between each spoonful.
Once all the sugar is incorporated add the vanilla extract and almond essence and whisk briefly until they are just incorporated
Next, measure the flour into a clean bowl. Then, using around 3-4 additions slowly begin to sift the flour bit by bit into the egg mixture. Use a large metal spoon to fold in the flour gently and evenly between each addition.
When all the flour is folded, softly spoon the cake mixture into the preprepared tin. Very gently tap or wobble the cake tin to remove any large air bubbles and smooth the surface.
Bake in the oven for 40-45 minutes or until golden and firm to the touch. Test the inside using a small toothpick and make sure it comes out clean.
Run the tip of a sharp knife along the side of the cake to slightly loosen it from the tin. Then place upside down on a cooling rack and allow it to cool for at least 1-2 hours
When the cake has cooled begin to tap the tin lightly and shake until the cake is released. You may need to run the knife along the edges again if the cake struggles to come out.
At this point you can either serve the cake plain or with a light dusting of icing sugar on top
If you wish to decorate; whip the heavy cream with a tablespoon of sugar until thick and stiff
Then place on the top of the cake and decorate with berries and fruit of your choice
For my personal design in the photo, I placed a thin, flat layer of whipped cream first before using a star nozzle to create rings of the piped cream. I then filled the centre with berries and placed some on top of the cake in a small circle.
Feel free to be creative with your decorations! Perhaps you simply add the fruit and dust with icing sugar or use different piping nozzles. Just make sure to work gently with this delicate cake and most importantly, make sure you enjoy the baking process as it goes along! Let me know how you get on!
Happy Baking everyone!
Natasha x
Adapted from Sally's Baking Addiction and The Next Baking Cakes Recipe Book
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