Today I have prepared a Angel Cake, otherwise known as Angel food cake in the USA… A light and airy recipe, all white inside!

What is angel food cake?

It looks like a layer cake, but it contains only 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 bit of flour.

It is the ideal cake for spring and summer… These seasons when large cakes are readily abandoned in favor of ice cream. This angel food cake may even succeed in appealing to those who do not like to eat cake. It is so light ... And it does not contain no fat.

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

PS: if you want to discover its strict opposite - dark and shadowy - take a look at the 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!

Print Pin

4.7 on 18 votes

Angel food cake

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

Prep time20 minutes min

Cook time50 minutes min

Total1 time h 10 minutes min

Recipe type: Dessert, Snack

Cuisine: American

Yield: 8

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

Instructions:

• 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 unbuttered angel food cake pan 17cm in diameter (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!

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)