Super Soft Angel Cake.
Simple, delicate, super soft.
The Super Soft Angel Cake literally melts in your mouth, very easy to prepare, has a moist texture, a buttery and vanilla aroma, and a special taste that reminds of genuine old-fashioned desserts.
Perfect for breakfast, in the afternoon with a steaming cup of coffee or tea, as a dessert after a meal with a scoop of vanilla ice cream, it will captivate you with its goodness on any occasion 🙂
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs (at room temperature)
- 1 1/2 cups powdered sugar
- 1 cup potato starch
- 1 1/4 cups all-purpose flour
- 11 tbsp butter (at room temperature)
- 1 tsp vanilla extract
- grated zest of 1 lemon (unwaxed)
- 1 pinch salt
- 1 packet baking powder (16 grams)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Bundt pan
- 1 Spatula
- 1 Sifter
- 1 Oven
Steps
For this recipe, the only recommendation is the butter, it should be soft, then it’s very simple.
Butter and lightly flour a 9-inch bundt pan (a springform pan without a hole is also fine).
Preheat the oven to 340°F.
Using the electric beaters, work the butter with the sugar and vanilla until you get a smooth, fluffy, and soft cream.
Separate the egg whites from the yolks.
Place the egg whites in a clean, large bowl; the yolks will be added to the butter.
Still using the electric beaters on low speed, beat the yolks with the butter until you get a smooth and pale cream.
Then gradually add the sifted potato starch and flour.
Mix well, also add the grated lemon zest and sifted baking powder; once the mixture is smooth and homogeneous, set it aside for a moment.Beat the egg whites to stiff peaks with a pinch of salt.
Add the egg whites to the mixture a little at a time, folding with a spatula from bottom to top.
Once all the egg whites are incorporated and the mixture is homogeneous, it is ready.
Pour into the pan, level the surface, and bake at 340°F for about 40 minutes.
Check the center for doneness with a toothpick.
Let it cool well before removing from the pan, and finally dust with powdered sugar.
Butter and lightly flour a 9-inch bundt pan (a springform pan without a hole is also fine).
Preheat the oven to 340°F.Attach the butterfly whisk to the bowl.
Separate the egg whites from the yolks, set the yolks aside while the egg whites go into the bowl with a pinch of salt.
Whip 4 minutes99°Fspeed 4. Transfer the whipped egg whites to a bowl and set them aside.
Rinse the bowl with cold water to cool it, then without the butterfly whisk, put the butter, sugar, and vanilla in for 30 secspeed 2.Add the yolks for 30 secspeed 2, then scrape everything to the center and process another 20 secspeed 3.
Add the sifted potato starch and flour and process for 30 secspeed 1, scrape everything to the center again and process 20 secspeed 3.
Add the sifted baking powder and lemon zest for 30 secspeed 2.
Turn off the Bimby and add the egg whites to the mixture a little at a time, folding with a spatula from bottom to top.
Once all the egg whites are incorporated and the mixture is homogeneous, it is ready.
Pour into the pan, level the surface, and bake at 340°F for about 40 minutes.
Check the center for doneness with a toothpick.
Let it cool well before removing from the pan, and finally dust with powdered sugar.
The super soft angel cake is ready to be enjoyed… Enjoy your dessert!
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