Angel Food Cake

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RECIPE: Having made choux pastry and custard several times and not making macarons, I was starting to collect egg whites in my freezer. Angel food cake recipe is perfect if you’re on a mission to use up egg whites because it uses A LOT. There’s no shortage of angel food cake recipes around, I just used one I had handy

PREPARATION: Do everthing gently! This cake was much easier than I expected and for once I didn’t need to make a sugar syrup (always a good thing). I beat my eggs until they started to froth but hadn’t yet turned white or formed peaks, then added the sugar mix. My book didn’t tell me when to add the vanilla, so to play it safe (I wasn’t sure if it would affect the egg whipping), I folded it through afterwards, which turned out fine. I recommend sifting the flour mix into the egg whites to avoid as many lumps as possible. To be honest though, I had a few lumps and couldn’t see them in the finished cake. Stop folding as soon as the mix is combined, and add it to your pan. Because my cake didn’t go to the top of my springform pan, I ended up letting it sit right way up for about 10 minutes before I inverted it because I was afraid it would break apart. I removed the sides, then inverted it and removed the base. You can eat it plain, but I decided to add cream and raspberries.

IMPRESSION: This is perfect for those people that like a light fluffy cake that’s tasty but not over-complicated with flavours. It was easy and quick to make and the texture is to die for, so I’m definitely going to make this again (with the cream and berries) if I find myself over-supplied with egg whites.

Recipe from Advanced Bread and Pastry by Michel Suas

Angel Food Cake

280g (2.875oz) egg whites
70g (2.5oz) granulated sugar #1
1/3 tsp cream of tartar
1/2 tsp vanilla extract
1/8 tsp salt
205g (7.25oz) granulated sugar #2
100g (3.5oz) cake flour

150ml (5.3oz) cream (35%), whipped
Berries

Prepare a 26cm (10 inch) tube cake pan, lightly greasing the sides. Sift the salt, second sugar and flour together into a bowl. In a mixer, whip the egg whites until volume is achieved. Combine the first sugar and cream of tartar; add the sugar mixture slowly to the eggs and whip to medium peaks. Fold the vanilla extract through the egg mix with a spatula, then fold in the flour mixture. Bake at 155 degrees Celsius (310F) in a convection oven for 30-35 minutes, or until golden brown. Remove from the oven and invert the pans to cool upside-down. Remove the cakes from the pan when completely cooled.

Top with fresh whipped cream and berries.

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