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A type of sponge cake, an angel’s food cake is a fluffy, light and sweet piece of baked marshmallow. This light-as-air cake is made without butter and whipped eggs. Its ring is shaped with a darker crust and a much lighter snowy white interior. It’s customary to top an angel’s food cake with whipped cream and fresh fruits and berries.
It has a delicate crumbly exterior and it’s light enough to fit an entire slice in your mouth at one time. And this particular texture and flavour can be achieved by only a set of particular ingredients. Here is the recipe.
You’ll need
300g of white powdered sugar
140g of flour
12 eggs
1 1/2 tsp of cream of tartar
1 1/2 tsp of vanilla essence
1/2 tsp of salt
Instructions
Preheat the oven to 160 degrees celsius.
Take a ring mould and grease properly.
In a bowl add 100g of sugar, flour, and salt. And whip to combine completely.
Break the 12 eggs and separate the whites from the yolk. Set aside the yolk.
In a large bowl, add the egg whites and the cream of tartar. Whip till soft peaks by hand or hand blender.
Gradually add the sugar and whisk till stiff peaks.
Add the vanilla essence as well.
Pass the flour sugar mixture through a sieve to prevent any lumps.
Slowly in increments of three, add the flour sugar mixture to the egg whites.
Scrape the side of the bowl and fold the flour into the eggs.
Add the mixture to the mould and ensure it fills the mould properly.
Bake for 40-45 minutes or until a toothpick inserted into the inside comes out clean.
Allow the cake to cool down for at least four hours before cutting into it and enjoying it.
Top with whipped cream and fresh berry compote.
