Embrace the ethereal lightness of Angel Food Cake, a sponge cake that promises to captivate your heart with its airy texture and delicate sweetness. Made purely from egg whites, this cake is the epitome of simplicity and elegance. The absence of fat makes it a guilt-free indulgence, perfect for those who appreciate the finer, lighter things in life. This recipe, tailored for a 20cm diameter pan, yields a cake so fluffy, it’s like biting into a cloud.
Why You’ll Love This: Angel Food Cake stands out for its incredibly light and fluffy texture, achieved by whipping egg whites to perfection. The addition of cream of tartar or lemon juice stabilizes the egg whites, ensuring the cake rises beautifully and maintains its structure. This dessert is not just a treat for the palate but also a feast for the eyes, with its pristine white crumb and golden exterior. It’s a versatile canvas for a myriad of toppings, though it’s equally delightful on its own.
Perfect Occasion: This Angel Food Cake is a versatile delight suitable for any occasion. Serve it at brunch to impress your guests, enjoy it as a refreshing dessert on a warm day, or dress it up with fruit and whipped cream for a festive celebration. It’s also the perfect comfort food for those moments when you crave something sweet but not overly indulgent.
Preparation Tips:
- Ensure all equipment is grease-free to achieve the maximum volume for your egg whites.
- Sift the flour multiple times to aerate it, making it easier to fold into the egg whites without deflating them.
- Resist the urge to grease the pan; the cake needs to cling to the sides to rise properly.
Ingredients:
- 11 egg whites, room temperature
- 280g superfine sugar
- 100g all-purpose flour, sifted three times
- 2 teaspoons cream of tartar or 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
Instructions:
- Preheat the oven to 160°C (320°F).
- In a clean, dry bowl, begin whipping the egg whites. Once they start to foam, add the cream of tartar or lemon juice. Gradually add the sugar while continuing to beat until the meringue is glossy and the sugar has dissolved completely.
- Gently fold in the flour in five additions, taking care to preserve the air bubbles with careful, enveloping movements until no flour streaks remain.
- Pour the batter into the ungreased 20cm pan, smoothing the top to avoid air pockets. Swirl a skewer through the batter to pop any large bubbles.
- Bake for 40 minutes. Invert the pan onto a cooling rack and let the cake cool upside down for 40 minutes or until fully cooled.
- Use a metal spatula to loosen the cake from the sides and bottom of the pan before inverting onto a serving plate.
Serve this divine Angel Food Cake with whipped cream for an added touch of indulgence, and savor the light, airy texture that makes this cake a true slice of heaven. Enjoy!
