Angel Food Cake

Lately Irene, Ascen and I have been given for the biscuits. We have made them in a thousand ways so it is normal that we have decided to include the Angel Food to our collection.

It is one of those recipes that surprises with its simplicity, after all, it only takes egg whites, sugar and flour. But it has small nuances that make it different from the rest.

To start, the mold is special. It is an aluminum mold that does not have Teflon or anything like that. You do not have to grease it because what we want is for it to grip the walls. We will distinguish the Angel Food mold because it has a central tube and some legs to support when we turn the cake. These quantities are perfect for using an 18 cm mold.

As you can see, it does not contain yeast either, so the fluffiness is provided by the whipped egg whites. That is why they have to be perfect. And to achieve this, a little bit of cream of tartar That works for stabilize the Clares. The amount of egg depends on whether they are size M or L, so I have put the total amount we need. Thus we avoid complications.

Another thing that I recommend is that you sift the flour and sugar. It may seem frivolous but this way we will make it easier for the ingredients to integrate without compacting the dough. What we want is for him to have many (many) air bubbles of the egg whites and if we add the flour or sugar at once, those bubbles disappear. So we will have to pamper our cake to the fullest.

Both the mold to make the Angel Food sponge cake and the cream of tartar are easy to find in specialized stores.

Angel Food Cake

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Irresistible cake made with egg whites.

• Mayra Fernandez Joglar

• Recipe type: picnic
• Calories: 177
• Rations: 8

• Preparation time: 50M
• Cooking time: 10M
• Total time: 1H

Ingredients

• 270 g egg whites
• 1 tablespoon (coffee) cream of tartar
• 250 g icing sugar
• 1 tablespoon (for dessert) of liquid vanilla extract
• 90 g flour

Preparation

1. We preheat the oven to 180º with heat up and down.

2. We pass the flour 3 times through the sieve or through a large strainer, removing impurities and lumps.

3. We pour the egg whites and the cream of tartar. We mix them during 1 minute, speed 2.

4. We put the butterfly on the blades and program 9 minutes, speed 4.

5. While we are sifting the icing sugar to remove lumps and aerate. After 5 minutes, add tablespoons of the sifted sugar into the bowl. This way it will be integrated little by little and we will not take air out of the meringue.

6. Before finishing the time we also add the liquid vanilla.

7. Pour the whites into a large bowl and add the sifted flour in 2 batches. We incorporate with manual rods making enveloping movements.

8. Carefully put the dough in the special mold and introduce it in the middle of the oven. Cook for 40 - 45 minutes or until the surface has a nice golden color.

9. We remove from the oven and we turn the mold, resting it on the legs. We let it cool like this for 60 minutes.

10. After time has elapsed, we pass a fine spatula around the inside perimeter of the mold. It has to be one in a single pass to separate the cake from the mold and make it look nice. So you have to do it with care but without hesitation. Do the same with the central tube and turn it over. We remove the outer mold and we will stick the base to which we will also pass the spatula to separate it from the cake.

11. Let it cool completely on a wire rack.

12. Before serving we can decorate it with melted chocolate or a frosting, although it is only very rich.

Equivalences with TM21

More information - Homemade modeling clay