Its name evokes something ethereal, its very soft texture makes it seem like a cloud, while its pure whiteness suggests something heavenly. What am I talking about?
Of course, about the angel cake!!
It was created in response to the devil’s food cake, sharing its American origins, a “sinful” cake due to the predominant presence of cocoa and dark chocolate.
The angel cake, on the other hand, is decidedly lighter in taste and calories, as it is completely devoid of butter, milk, and egg yolks.
In fact, the main feature of this cake is that it is based solely on egg whites and very few other ingredients.
Therefore, the angel cake will be the perfect recipe to prepare whenever you find yourself with leftover egg whites in the fridge from those preparations that, instead, require the use of only yolks, like custard,
The angel cake, just like the chiffon cake, is baked in a special high-sided bundt pan with a removable bottom, equipped with feet that allow the cake to cool evenly and that, finally, does not require greasing and flouring.
Have I piqued your curiosity? Then what are you waiting for?
…let’s cook and eat!!
See also: Peanut butter ring cake Honey and lemon ring cake Pan di stelle ring cake Neapolitan doughnuts
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients for a 10-inch pan
- 17 oz egg whites
- 1 1/3 cups sugar
- 1 packet cream of tartar
- 1 tsp vanilla extract
- 1 1/4 cups flour (sifted)
- 1 tsp fine salt
- to taste powdered sugar (for dusting)
Tools
- 1 Stand mixer
- 1 Bundt pan
- 1 Spatula
- 1 Bowl
Steps
To prepare the angel cake, place the egg whites with the cream of tartar and vanilla extract in a high-sided bowl and whip them with electric beaters (or a stand mixer), gradually adding the sugar in three stages. When the egg whites are stiffly beaten (for this to happen, the bowl and beaters must be perfectly clean and there must be no trace of yolks in the whites!!), gradually add the salt and sifted flour. Work the batter with a spatula, moving from bottom to top to prevent the egg whites from deflating.
Once the flour is perfectly incorporated into the egg whites, pour the obtained mixture into the special pan, which, remember, does not need to be greased or floured. Please note!! To compact the mixture, do not bang the pan on the table; instead, level the surface with the spatula.
Bake the angel cake in a static preheated oven at 350°F for about 30-35 minutes. Always perform the toothpick test before removing it from the oven.
Once baked, let the cake cool by inverting the pan onto its feet.
When the cake has cooled, remove it from the pan by running a spatula or knife along the edges of the pan, extract the cake using the removable base, and run the spatula along the base and center part to detach it definitively. At this point, by turning it over, place your angel cake on a serving tray or plate and sprinkle it with powdered sugar.
Thanks to its delicate flavor, the Angel cake can be served with various creams and jams, as well as glaze and fresh fruit.
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