Angel Food Cake

Yesterday, I baked for our afternoon tea a delicious Angel Fodd Cake.

Angel Food Cake is a light and airy cake made from egg whites, sugar, and flour. It’s known for its fluffy, cloud-like texture and is unique because it contains no butter or oil, making it very low in fat. This cake is sweet and spongy, often served with toppings like fresh berries, whipped cream, or fruit sauces. It’s baked in an ungreased tube pan to help it rise and maintain its structure, and it’s cooled upside down to prevent it from collapsing. You can enjoy it with crème anglaise or a coulis of your choice on the side for extra flavor.

Ingredients:

-360 grams of egg whites

-300 grams caster sugar

-100 grams plain four

-Pinch of salt

-1 teaspoon of vanilla extract or zest of 2 lemons or zest of 1 orange

Method:

-Do not grease the tube pan.

–Sift together 100 grams of caster sugar and the flour, (set aside).

-Whisk egg whites in a large bowl until frothy.

– Add salt to the egg whites and whisk until soft peaks form

.-Gradually add 200 grams of sugar to the egg whites while whisking until stiff peaks form.

–Add vanilla or lemon zest or orange zest, and whisk just until mixed.

-Fold in the flour mixture gently until fully combined.

-Spoon the batter into the ungreased pan and smooth the top.

-Bake for 35-40 minutes, (180 C degrees) until the top is golden brown and a toothpick comes out clean.

-Cool the cake upside down until completely cool.

-Release the cake by running a knife around the edges, then remove it from the pan.

Bonne dégustation !