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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.

Equivalences with TM21

thermomix equivalences

More information - Homemade modeling clay

Discover other recipes of: General, Lactose intolerant, Cake shop

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  1.   sonia said

    It looks very good but could you tell me what is cream of tartar and where is it bought?

    1.    Mayra Fernandez Joglar said

      Hello Sonia:

      Cream of tartar is potassium bitartrate, also known as potassium hydrogen tartrate. That is to say, white and very fine powders as if it were yeast but that serve to stabilize the whites and that they do not fall.

      In some large supermarkets you can already see it. Although in any pastry shop or fondant cakes they have it.