Angel Food Cake

Acheiving a soft and fluffy angel food cake is quite a task. Being a baker for the past 9 yrs wasn’t enough to help me get a proper , forget proper atleast a palatable angel food cake the first time around. OK I’m not trying to scare anyone here but you do require some techniques under your belt to make this one.

I’m a tough person to please with  cakes , so while most recipes gave rise to the cake it wasn’t enough for me. An Angel food cake needs to be fluffy and soft , never too sweet.

So Here’s my recipe of the angel food cake. I don’t have proper pictures as I later used this to make my banana leche pudding.

I will update it the next time I make it .

What you need :

  • 1 cup cake flour
  • 1 cup granulated sugar
  • 8 large egg white , at room temperature
  • 1/2 cup icing sugar
  • A pinch of salt
  • 2 tsp vanilla essence

What to do :

  1. Beat the egg whites until frothy in a clean and dry bowl.
  2. Once frothy , add the icing sugar part by part and beat it until a soft peak stage.
  3. Mix the granulated sugar , salt and cake flour and keep it aside.
  4. Add the vanilla essence to the egg whites and whisk gently by hand.
  5. Add the dry ingredients to the mixture , part by part and whisk until we’ll incorporate with a hand whisk.
  6. Pour it into an ungreased baking tin and bake for 35 – 40 mins.
  7. Once done , turn it upside down and let it cool down completely before removing it from the tin.

Tips & Tricks :

  • Make sure the bowl that you use to beat the egg whites is free from any oil residue or protein residue.
  • Do not beat the egg whites further than the soft peak stage as this will allow the egg whites to expand in the oven producing a softer and delicate cake.
  • Make sure to add the dry ingredients part by part slowly incorporating it properly into the egg whites. If not incorporated properly , it will lead to uneven texture and settling of the flour at the bottom of the cake remaining uncooked.
  • Do not grease the pan. The trick is to leave it ungreased , so that the egg whites can climb up on the tin leading to more fluffiness.
  • Do not remove the cake before it is completely cool. It can turn sticky and sink to the bottom.
  • Keep the tin upside down while it cools.
  • It is best to use a tin designed specifically for a sponge or angel food cake but you can also use other tins just that you need to figure a way to keep it turned upside while cooling.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s