• RECIPES

Recipe Directions

For the white angel food cake, the cake of Angels, the egg whites should be fresh and at room temperature. Put the crystalline sugar for the angel food cake in the blender and grind it as finely as possible.

In a bowl, sift the flour, the corn flour, the salt and add 3/4 cup. of the sugar. We keep the rest of the sugar for the meringue. Mix them very well, with a whisk, and then leave them aside.

Put the egg whites and the cream de tarte in the bowl of the mixer and at a moderate speed beat for 1.5 to 2΄.

Gradually, add the sugar that we have before grinding, increasing the speed of the mixer and beat for 4-5΄ until the meringue stabilizes.

Then, add the vanilla, mix and stop the mixer.

The flour should fall into the cake mixture gradually and well sifted.

We start pouring the flour on the meringue and mixing it gently with a soft spatula from bottom to top carefully without losing the volume of the meringue. Gradually add the sifted flour in 3 portions.

Carefully put the Angel food cake into a deep cake pan with a diameter of 25 cm.

It is better to have a removable base in the form for easy unmolding.

The cake pan should not be oiled or buttered. The fat prevents the angel cake from rising and becoming like a white mountain of fluffy angel cake.

Bake in a preheated oven, at 150-160 ° C in the air, on the middle grill, for about 45΄.

Turn the cake over with the mold on a grill and leave it upside down until it stabilizes and cools completely, for about 3 hours.

Then, with a thin knife, carefully peel off the walls of the cake and take it out on a plate.

Serve the angel cake with whipped cream, red fruit and red fruit sauce or jam with a little liqueur.

Add powdered sugar to serve.

Secrets for angel food cake

For the angel cake the eggs must be fresh and strictly at room temperature. This way we will achieve the best result of the meringue.

Separate the egg whites from the yolks when the eggs are frozen and then allow the egg whites to come to room temperature.

The sugar must be very fine or even better grind it in the blender to become almost like powdered sugar.

The mixer bucket must be very clean to beat the meringue properly.

You have to use cream de tarte, the white powder that you find in all the supermarkets on the shelf of spices and it is a meringue stabilizer.

If you do not find cream, you can use lemon juice, but the angel food cake does not become so puffy.

The flour should be sifted and incorporate gradually into the angel cake.

Mix very careful the dough with a spatula, so that we do not lose the volume of the meringue and in the end the angel food cake comes out really airy and light like a sweet white sponge!

Let the cake pan upside down on a grill to cool completely for a few hours.

You can freeze the baked angel cake for 2-3 months. When you need it, leave it overnight in the refrigerator.