Angel Food Cake Recipe
Angel Food Cake Recipe
This cake is as light as air. It contains no fat, so does not keep well, and is best enjoyed on the day of baking.
- 10in (25cm) tube pan with removable bottom candy thermometer
For the cake
- 11/4 cups all-purpose flour
- 3/4 cup confectioner’s sugar
- 8 large egg whites
- pinch of cream of tartar
- 1 cup sugar
- few drops of almond or pure vanilla extract
- fresh mixed berries, to serve
For the frosting
- 2/3 cup sugar
- 1 large egg white
- Preheat the oven to 350°F (180°C). Sift the flour and confectioner’s sugar into a bowl.
- Whisk the egg whites and cream of tartar until stiff, then whisk in the sugar, 1 tablespoon at a time. Gradually sift in the flour mixture, folding in with a metal spoon. Fold in the almond or pure vanilla extract.
- Spoon the mixture gently into the tube pan, and level the surface with a palette knife. Place the pan on a baking sheet, and bake for 35-45 minutes, or until just firm to the touch.
- Remove the cake from the oven, and invert the pan on to a wire rack. Leave the cake to cool completely, then run a knife around the edge and remove the bottom of the pan. Run the knife around the tube and the base to remove the cake from the pan.
- To make the frosting, place the sugar in a saucepan with 4 tablespoons of water. Heat gently, stirring, until the sugar dissolves. Boil until the syrup reaches soft-ball stage (238–245°F/114–118°C), or until a little of the syrup forms a soft ball when dropped into very cold water.
- Meanwhile, whisk the egg white until stiff. As soon as the sugar syrup reaches the correct temperature, plunge the base of the pan into cold water to stop the syrup from getting any hotter, then pour slowly into the egg whites, still whisking, until the frosting forms stiff peaks.
- Working quickly, because the frosting will set, spread it over the cake with a palette knife, swirling the surface to give texture. Serve with mixed berries. STORE Angel food cake does not keep well, and the texture will change even on the second day, so avoid storing.
Sifting the flour twice produces a very light cake. For best results, try to lift the sieve high above the bowl, allowing the flour to come into contact with as much air as possible as it floats down. For an even lighter cake, sift the flour twice before sifting again into the egg mixture.
Prep : 30 mins
Cook : 35-45 Mins