The angel cake or Angel’s bread is a simple dessert both in taste and ingredients. The recipe was printed on the back of the baking powder packet from the company Paneangeli, I remember my grandmother used to often make it for snack time, and we thought it was the best in the world. Over time the recipe has undergone some changes, I propose the original one to you.
Super soft, light, and easy to make, it is so versatile that you can fill it with a layer of Nutella, cream, or jam, and I assure you it will disappear in an instant. If you love genuine cakes for breakfast, I recommend my 5-minute ricotta cake or the grandma’s ring cake, easy to make and ideal for the whole family.
Does the angel cake use butter, can it be substituted? You can if you want, but I would avoid doing so because it would change the entire process, try it in its original version, and then, if you really feel the need, you can replace the butter with oil.
Here are other soft cakes perfect for breakfast:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7.05 oz potato starch
- 5.29 oz all-purpose flour
- 5.29 oz butter (soft)
- 3 eggs (medium)
- 5.29 oz sugar
- 1 packet baking powder
- 1 packet vanillin (I replace it with a teaspoon of vanilla extract)
- 1 pinch salt
- 1 teaspoon lemon zest (grated – my addition)
- 1.06 oz powdered sugar with vanilla (for finishing)
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Cake pan springform with a diameter of 9.5 inches
Procedure
In a large bowl, beat the soft butter with the sugar using the whisks until the mixture is light and fluffy, add the eggs (at room temperature) one at a time and let it incorporate completely before adding the next one.
Add the vanilla, lemon zest, and salt.
Sift the flour with the potato starch and baking powder then add them to the mixture a little at a time, always incorporating them with the electric whisks.
Butter and flour the cake pan, pour the batter inside, and level it with the back of a spoon.
Bake the cake for 40/45 minutes in a preheated oven at 356°F, placing it on the lower part. Use the toothpick test to check the baking, if necessary prolong it for a few more minutes.
Remove the cake from the oven, let it cool down a bit then release it from the mold.
The angel cake is ready, dust it generously with powdered sugar and serve.
Tips
Storage
The angel cake can be stored at room temperature for 3/4 days
in the appropriate cake container. It is excellent in its simplicity but also serves well as a base to fill.
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