Angel food cake

Angel food cake whole - lilie bakery

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.

Angel food cake cut out angel food cake - lilie bakery

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).

Angel food cake cutout part - Lilie Bakery

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!

Angel-cake-gateau-des-anges-part-coupee-Lilie-Bakery-1
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4.7 on 18 votes

Angel food cake

A cake as light as air, let yourself be charmed ...
Prep time20 minutes
Cook time50 minutes
Total1 time 10 minutes
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!
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 29, 2016

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31 comments

  1. Reply

    Virginia

    March 23, 2016

    I love this type of cake

  2. Reply

    Vanessa

    March 23, 2016

    Aurélie, you are the best!
    On each birthday of my only daughter, I make one of your masterpieces and everyone is won over. Thank you, thank you, thank you for that and for your generosity! Thank you because this blog is a gold mine. I salivate just looking at this cake and imagining it on the table on my baby's 4th birthday. Although I'm not sure to wait until next December;)

  3. Reply

    wattoote

    March 23, 2016

    it is superb this angel !!

  4. Reply

    Kokille

    March 23, 2016

    Too beautiful this cake, yum !!

  5. Reply

    Melina & Chocolate

    March 24, 2016

    Very beautiful and very appetizing!

  6. Reply

    Audrey

    March 24, 2016

    The more I see this cake, the more I want to test it !! With whipped cream and red fruits it's just perfect!

  7. Reply

    Lila sugis

    March 24, 2016

    Your cake is really beautiful, it looks delicious!
    Your blog is also superb! : D

    http://beautymakemyhappiness.blogspot.fr/

  8. Reply

    Coco

    March 24, 2016

    This cake looks like a pretty light and fluffy cloud. A little softness in this rough world, it feels good, thank you :)

  9. Reply

    fifine

    March 24, 2016

    I was looking for a light cake for my birthday to enjoy after an aperitif dinner, and I stumbled upon this recipe. I'm testing this tomorrow and hope to impress my guests!
    In any case, this cake is clearly a dream!

  10. Reply

    Mymy

    March 24, 2016

    I have been looking forward to trying the recipe since the time I hear about this cake.

  11. Reply

    Jennifer Labelle

    March 24, 2016

    This cake makes me think of a cloud It makes me want too much!

  12. Reply

    Maryse & Cocotte

    March 24, 2016

    This angel cake is really beautiful in addition to being very greedy!

  13. Reply

    LITTLE WONDERLUST

    March 25, 2016

    so already your recipes are to die for but this one I'm melting! I do it quickly and I tag you hihi
    kisses <3

    http://www.littlewonderlust.com/

  14. Reply

    Lea

    March 26, 2016

    It is absolutely splendid your cake !! I love !

  15. Reply

    Emi ly

    March 26, 2016

    Hello Lilie!
    A special mold is really an obligation not to miss this superb cake?

    • Reply

      Emi Ly

      March 27, 2016

      I finally made it! I cut out a paper towel roll that I covered with baking paper and placed in the center of my removable strapping mold! It was perfect! The texture of the cake is just beautiful! Pleasure! I revisited it for Easter with a chocolate whipped cream decorated with Easter eggs!

  16. Reply

    Sweet Notebook

    April 5th

    I tested for my mom's birthday and everyone loved it! For me it was perhaps a little too sweet ... Can we reduce the amount of intangible sugar without "spoiling" the end result?
    Anyway, thank you very much for this recipe and the photos are just beautiful…

    • Reply

      Lilie bakery

      April 6th

      Hello, the amount of sugar can be adapted to suit everyone's tastes :) @ soon

  17. Reply

    Lydie

    April 21th

    Hello ! This recipe tempts me well but a small practical question… What do you do with the egg yolks after this recipe which seems delicious to me?

    • Reply

      Lilie bakery

      April 28th

      Hello Lydie, I haven't used them myself, but can we think of a custard? See you soon !

  18. Reply

    Cecile

    21th May 2016

    What happens if we don't put on the cream of tartar?

    • Reply

      Lilie bakery

      23th May 2016

      Hello Cécile, the cream of tartar acts as a stabilizer for the white snow, it is not essential, but preferable. See you soon

  19. Reply

    rousset

    31th January 2017

    Hello I would like to try baking the cake but where did I find the cream of tartar and what do you know thank you

    • Reply

      Lilie bakery

      24th February 2017

      Hello this is a stabilizer for snow whites, it is optional but preferable if you manage to find some :)

  20. Reply

    MORAIS

    24th February 2017

    Hello, and thank you for this great blog !!!!
    I'm going to make the angle cake this weekend, but here is my mold is 24cm,
    Is it the same for the proportions?
    Can't wait to see the cake for real ...
    Hmmmmm, yum yummmm
    Thank you very much, and continue to make us dream with these lovely recipes.

  21. Reply

    Nathalie J

    1th June 2018

    Your Angel Cake is simply superb! I invested in a Wilton mold for the occasion but it is the large model which is 25 cm because there will be many of us. What proportions do you recommend for this size of mold?
    Thanks for your help, I love making this cake tomorrow.
    Nathalie.

  22. Reply

    P

    11th November 2020

    5 stars
    Very light, we loved it!

  23. Reply

    Françoise

    14th January 2023

    Hello, I would like to try your recipe but I made a mistake and bought a 25 cm diameter mold.
    Could you advise me on the proportions?
    A big thank you!
    Françoise

    PS: I made the 3 chocolate cake and it's a treat!

    • Reply

      Lilie bakery

      18th January 2023

      Hello Françoise, a mold with a central chimney that is 25cm in diameter, are you sure? It's going to be a huge cake! My mold is 17cm. If so, multiply each ingredient by 2,17. Goodbye :)

  24. Reply

    Annelise

    27th October, 2023

    Good morning. Once the whipped cream is added, should the cake be kept refrigerated?
    Thank you

    • Reply

      Lilie bakery

      6th November 2023

      Hello Annelise, yes as soon as you add whipped cream, you must store it in the refrigerator for food safety reasons. See you soon :)

4.73 from 18 votes (17 ratings without comment)

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