Angel Cake as soft as a cloud, the classic grandma’s recipe that must not be missing from every cook’s collection, simple and genuine like the grandma’s ring cake cooked on the stove, an incredibly soft grandma’s cake so good it will disappear quickly. This is a dessert made with eggs, sugar, butter, potato starch, baking powder, and a little flour, all garnished with lots of chopped almonds placed on top before baking in the oven.
The angel cake is as light as a feather, ideal for breakfast and snack time although we eat it at any occasion at home because it’s very soft and we really like that almond crumble that becomes crunchy after baking, forming a pleasant golden crust. The recipe I’m sharing today is a super tested version of the angel dessert I received from a dear friend, and I can’t thank her enough for the perfect outcome of this famous cake, it turned out perfect and I am pleased to share it with you all. Let me know what you think!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 374.25 (Kcal)
- Carbohydrates 58.12 (g) of which sugars 29.93 (g)
- Proteins 4.69 (g)
- Fat 15.17 (g) of which saturated 7.40 (g)of which unsaturated 4.55 (g)
- Fibers 0.69 (g)
- Sodium 28.63 (mg)
Indicative values for a portion of 100 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
- 3 eggs
- 1 cup sugar
- 1/2 cup butter
- 1 1/4 cups potato starch
- 2 tbsp all-purpose flour
- 1 packet baking powder
- 1/2 cup blanched almonds (chopped)
- as needed powdered sugar (for garnish)
Tools
To make the angel cake, you need a springform pan with a diameter of 8-9 inches.
- Hand Mixer
- Cake Pan with springform
Recipe
Soft as a cloud, light as a feather!
In a bowl, break 3 whole eggs and beat them well with the electric beaters, add the sugar and the softened butter in pieces.
Once well incorporated, add the potato starch, 2 tablespoons of sifted flour, and the baking powder, continue mixing until you get a smooth and homogeneous mixture.
Line a springform pan with parchment paper, 8-9 inches in diameter, pour the batter, and evenly distribute the chopped almonds on the surface.
Bake in a preheated oven at 350°F for about 40-45 minutes (always do the toothpick test before removing from the oven). Once baked, let it cool and dust with powdered sugar.
Here is your angel cake just out of the oven, it’s so good you won’t see it for long because it will disappear soon. A delicious dessert suitable for all occasions, for breakfast, as a snack with a warm cup of tea, or anytime you crave sweetness.
Storage and Tips
Storage: The angel cake, like any dessert, keeps well under a glass dome. It remains soft for several days.
Tips: You can skip the almonds although they add a delicious flavor to the cake.
You can also melt the butter in a bain-marie.
If you don’t have parchment paper, you can always butter and flour the pan before pouring in the batter.
