Angel cake recipe. A very soft cake to be enjoyed in the morning for breakfast, or filled with creams or fruit. A recipe that I have kept in the drawer for many years, Mrs. Concetta used to fill it with pastry cream, in multiple layers, sometimes alternating with chocolate cream.
It was one of the Sunday desserts, it took a long time to prepare, there were no electric beaters yet, and then, the egg whites were whipped with two forks, the same procedure for the yolks which had to become frothy, so the daughters collaborated each with a different task. Many years have passed, the cake is still prepared, it has left many recipes in the family’s custody, from her Sicily she had come a long way and she was always smiling and kind. Now I present the base, you can fill it to your liking. If you use a rectangular and lower mold, it is excellent with cream and fruit; but it adapts to various creams. Soft consistency, moist but not too much.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
flour, eggs, water, oil…
- 2 1/2 cups flour
- 6 eggs
- 1 1/2 cups sugar
- 1/2 cup sunflower seed oil
- 3/4 cup water
- 1 packet baking powder
- 1 lemon zest
Tools
- Baking Pans
- Food Scales
- Bowls
- Electric Mixers
- Sifters
Steps
Separate the yolks from the whites, whisk the latter to very stiff peaks with a pinch of salt. I used the stand mixer and…
In the meantime, whip the yolks in a large bowl with the water until it becomes a nice foam.
Then add the sugar and whisk for a few more minutes, the mixture will start to have consistency.
Now add the sifted flour and baking powder, reduce the speed of the beaters and mix well; finally add the oil, a little at a time, continuing to mix.
Incorporate the beaten egg whites into the yolk mixture in several batches, stirring delicately from the bottom upwards with a spatula. This preserves the air incorporated in the whites, which is fundamental for softness.
Transfer it to the mold and bake on the lower middle rack in a preheated static oven at 320°F until cooked. It will take about 50 minutes, do the toothpick test. Each oven has different characteristics, so adjust accordingly. The surface will have a beautiful golden and dry color!
After the necessary time, remove from the oven and invert the mold; in a short time your cooled cake will detach from the sides. If necessary, help with a thin blade.
Gently transfer it to a serving plate and dust with powdered sugar.
Some more advice!
A very simple cake ideal for breakfast. Great to fill with cream and different ganaches. If you use the rectangular pan, better in aluminum. Don’t hurry, follow the steps carefully to get a good result. Prepare the ingredients before you start, this will allow you to proceed without too many interruptions, without losing the volume of the mixture, and this applies to many recipes. Use room temperature eggs; you will achieve a better result.
A very simple cake ideal for breakfast. Great to fill with cream and different ganaches. If you use the rectangular pan, better in aluminum. Don’t hurry, follow the steps carefully to get a good result. Prepare the ingredients before you start, this will allow you to proceed without too many interruptions, without losing the volume of the mixture, and this applies to many recipes. Use room temperature eggs; you will achieve a better result.
FAQ (Frequently Asked Questions)
Don’t you need to grease the mold?
Use a chiffon cake mold (tall, with a central tube and preferably non-stick). This allows the batter to “cling” to the edges and rise well. Do not grease or flour the mold!
Why sift the flour?
Sifted flour and baking powder together avoid lumps and incorporate air, for a more homogeneous and fluffy cake.
What is cream of tartar for?
The recipe doesn’t call for it, but if you want to use it, it should be added to the egg whites before whipping, it will enhance the frothy consistency.
Why invert the mold?
Immediately after baking, invert the mold onto a grid or work surface. This prevents the cake from deflating due to its weight. Allow the cake to cool completely in this position before removing it.
