The angel cake is a very beautiful, soft, and very tasty braid!
Like all my recipes, I am inspired by the original ones but personalize them a bit, so they are revisited without copying here and there.
I don’t know the origins of this cake, but I know it is prepared in many places during the Christmas holidays!!!
This cake has a scent and is so good and soft that like all leavened products, it wins you over with the first bite.
I used dark chocolate because I’m not crazy about raisins and candied fruits, but of course, you can choose to add them.
The angel cake requires a bit of long preparation, but the result is really worth it!!
Follow my recipe and I’m sure you’ll like it.
About 580 kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Portions: 1 cake for 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make the angel cake
- 1 cup cup Manitoba Flour
- 5.5 oz Sourdough starter or 0.5 oz of fresh yeast
- 5 tbsp Water
- 1 tsp Sugar
- 0.5 cup cup Warm Milk
- 4 oz oz Butter
- 3 Egg Yolks
- 0.4 cup cup Sugar
- 2.5 cups cup Manitoba Flour
- 1 tsp Salt
- First Dough
- 0.7 oz oz Butter
- 5.3 oz oz Dark Chocolate Chips
- 1.1 cups cup Powdered Sugar
- 1 Egg White
- 0.4 oz oz Butter
Preparation of the angel cake
To start, combine water, sourdough starter (or fresh yeast), a teaspoon of sugar, and mix well.
Add 1 cup of Manitoba flour, mix well forming a ball, place the dough in a bowl to rise for 30 minutes or until doubled in a warm place.
In the meantime, let the butter soften at room temperature, put warm milk, sugar, egg yolks, and salt in a bowl, and mix the ingredients with a whisk, then add half of the flour, continue working with the whisk, add the softened butter, then the first risen dough, the other flour until you get a homogeneous dough.
Transfer to a work surface and knead for a few minutes, grease a bowl, place the dough in it to rise for 2 hours in a warm environment.
In the meantime, place the 0.7 oz of butter at room temperature so it will melt.
After the dough has risen, place it on a work surface without working it, roll out a sheet 1/8 inch thick with a rolling pin, brush it with melted butter, add the chocolate chips, and roll up the sheet from the wide side, sealing the ends.
At this point, cut the roll in half lengthwise with a floured knife, turn the two halves upwards, form a braid
close it into a ring, place it on a baking sheet lined with parchment paper, brush the braid with butter, let it rise for at least 40 minutes or until doubled.
Bake in a preheated oven at 356° F for 35 minutes.
In the meantime, prepare the glaze by beating 1 egg white with 1 cup of powdered sugar to get a thick but not too thick glaze.
As soon as our cake is out of the oven, drizzle the glaze over it in a scribbled pattern.
Let it cool slightly and the glaze set, then serve.Follow me on Facebook Pinterest Twitter Instagram YoutubeTelegram
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