Angel Food Cake

Angel Food Cake

If you love a light, spongy, fluffy cake, this Angel Food Cake is just for you! The reason why its called ‘Angel Food’ is because it looks like coming straight from Heaven! It’s White and light and super spongy, and did I mention white? Yes? But it needs to mentioned to be again because it is so super white. Almost angelic and heavenly white! The reason is that it is a meringue cake! The recipe is a classic which is borrowed from Bon Appetit ! It’s perfect and works amazingly every single time! Also, I served this cake with a simple cream cheese frosting and some fresh fruits! You can serve ti with the same or simple lightly whipped cream or dust it with powder sugar and serve! So let’s jump straight to the recipe!!

You may also like: Red Velvet Cheesecake,

Flourless Chocolate Cake,

Eggless Cherry Crumb Cake

Ingredients for the cake

• 6 egg whites (see footnotes)
• 1/4 tsp white vinegar
• 1/3 cup castor sugar
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 cup cake flour/ all-purpose flour
• 1/3 cup powdered sugar
• a pinch of salt

Ingredients for cream cheese frosting

• 1/4 cup cream cheese
• 2 tbsp or more heavy cream
• 2 tbsp icing sugar

Preparation of the cake

1. Sift together flour, salt, powdered sugar in a dry bowl  and set aside
2. In a clean glass or steel bowl (see footnote), take the egg whites and vinegar and start whipping them on a slow speed
3. Once it starts to froth up, add a tbsp of sugar at a time, whisk for a minute, then add the next tbsp
4. Continue till all the sugar is added, whisk till you get stiff peaks (see footnotes)
5. Now add lemon juice and vanilla extract and whisk very briefly for 30 seconds or so to incorporate
6. Now fold in the dry ingredients, one third at a time, folding very gently so that you don’t lose the air created by whipping the egg whites
7. When all the dry ingredients are folded in, pour it in your prepared pan, I have used a tube pan which I bought from Amazon, and you can also buy by clicking here!
8. Level the surface using a spatula and work the batter into the edges, corners or the sides of the pan and around the tube using a spatula so that there are no gaps or air bubbles trapped inside the batter
9. Now bake this @170C for 35-40 mins, or until slightly golden from the top and a skewer inserted into the center comes out clean
10. Let the cake cool down completely, then run a knife through the sides and remove the cake along with the tube base, if using a tube pan, then run a knife through the base and tube and release the cake
11. If not, let cool for about 5 minutes then unmould the cake by tipping it upside down, then cool completely on a wire rack

Preparation of the cream cheese glaze

1. Whisk room temperature cream cheese till creamy
2. Add sugar and mix again
3. Start from adding a tbsp of cream at a time and whisk, continue to add more until you get the desired consistency
4. Glaze the cake and decorate with fresh fruits!

Footnotes:

• To perfectly separate the egg yolks from egg whites, make sure you crack the eggs straight out from the fridge
• Clean the steel or glass bowl with vinegar before putting egg whites into it
• Adding lemon juice or vinegar helps stabilize the egg whites and because we’re not using any other levening agent, adding these two ingredients is very important
• Make sure you whip till you get stiff peaks, if you whisk any further, the egg whites will get clamped around in a bundle around the whisk and there will be no peak and we don’t want that