Angel cake, the extremely soft and light angel cake made with only egg whites, sugar, flour, flavorings, and cream of tartar. No yolks, oil, or butter and baked in a special shaped mold that should not be greased or floured, with a movable bottom and three legs for cooling, which must be done by inverting the mold. I bought this 9.5-inch diameter mold on Amazon Angel cake mold
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: American
- Seasonality: All seasons
- Energy 308.03 (Kcal)
- Carbohydrates 71.05 (g) of which sugars 52.72 (g)
- Proteins 9.19 (g)
- Fat 0.18 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.68 (g)
- Sodium 238.53 (mg)
Indicative values for a portion of 122 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz egg whites (pasteurized and at room temperature)
- 1 1/2 cups sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 pod vanilla (or flavoring vial)
- 1 1/2 tsp lemon zest (grated)
- 1/2 tsp fine salt
- 2 tbsp rum
Tools
- Food scale
- Stand mixer Kitchenaid Artisan
- Bowl
- Spatula
- Mold for angel cake
Steps
Preheat the oven to 320°F. Pour the egg whites (at room temperature) into the stand mixer, turn on the whisk, and after a few seconds add half of the sugar (150 grams). Whip for 5 minutes until the mixture becomes very firm. In a bowl, put the sifted flour and cream of tartar, sugar, salt, and grated lemon zest. Mix the dry ingredients and gradually add them to the egg whites, carefully folding with a spatula.
Add the rum and vanilla to the dough and once fully absorbed pour the entire mixture into the mold that should not be greased or floured at all. Bake at medium height and cook for 45 minutes, making sure it doesn’t become too colored. Turn off, immediately remove the Angel cake from the oven, and invert the mold over a plate, letting it cool on the three legs. Once cool, detach it from the mold walls using a flat stick or something plastic that won’t damage the mold. Dust with powdered sugar and serve.
