Angel food cake

Today I have prepared for you a Angel Cake, otherwise known as Angel food cake in the USA... A light and airy recipe, with an all-white interior!

What is an angel food cake?

It looks like a layer cake, but it only contains one level, but a (very) high level. A kind of extra light sponge cake puffy and soft that melts in the mouth. This texture is obtained thanks to the high quantity of egg whites and a little flour.

This is the perfect cake for spring and summer... Those seasons when we happily abandon big cakes in favor of ice cream. This angel food cake might even please those who don't like eating cake. It's so light... And it doesn't contain no fat.

It is usually eaten with fresh fruit and cream. I accompanied my angel's cake recipe red fruits and lightly beaten whipped cream to keep the "cloud" effect. To make it, you will need an angel food cake mold. This is a mold that has a fireplace in the center to ensure even cooking. it also has small hooks on the edge for cooling (I have put the link to this mold at the bottom of the article).

PS: if you want to discover its exact opposite - dark and gloomy - take a look at devil's food cake, the "devil cake"...One of my favorite cakes!

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your angel food cakes!

Angel food cake

4.73 on 18 votes

A cake as light as air, let yourself be charmed ...

Amount : 8

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Prepare in advance 20 minutes min

Cook time 50 minutes min

Total 1 time h 10 minutes min

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Ingredients 

• 196 g of flour
• 175 g icing sugar
• 1 pinch of salt
• 8 egg whites at room temperature
• 3/4 tsp cream of tartar optional
• 1/2 tsp natural vanilla extract
• 175 g powdered sugar
• +
• 350 g semi-thick full cream
• 42 g icing sugar
• Red fruits

Prepare in advance 

• Preheat the oven to 170 ° C with the rack positioned at the bottom.
• In a bowl, combine the flour, icing sugar and salt.
• Beat the egg whites with the cream of tartar and vanilla. Gradually add the powdered sugar to obtain a firm but still supple meringue.
• Gradually incorporate the dry ingredients into the meringue using a spatula.
• Pour the dough into an angel food cake mold 17cm in diameter unbuttered (this is important) and bake for about 50 minutes. The cake should be soft to the touch.
• Take out of the oven and invert the mold immediately, the angel food cake mold has small "feet" which allow the cake to cool without touching the work surface.
• Let cool completely, run a knife along the edge to turn out onto the serving platter.
• Whip the whipped cream by beating the cream and icing sugar, then garnish the whole cake with whipped cream, finish by adding the red fruits.

Notes

For even more indulgence, you can cut it in half vertically and add an extra dose of cream in the middle!

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Recipe : Dessert, Snack