Angel cake recipes
-
Mitzie Wilson's Lemon Angel Cake
-
Annie Bell's Angel and Flower Cake
-
Grilled Peaches & Angel Food Cake with Red-wine Sauce
- Recent recipes
- View all
Ingredients
- 8 egg whites
- pinch salt
- 1tsp cream of tartar
- 125g caster sugar
- 125g icing sugar, sifted
- 150g plain flour, sifted
- 1 lemon, rind
- ½tsp vanilla essence
- 6tbsp lemon curd
- 300ml double cream
- TO DECORATE
- Icing sugar, plus egg white and caster sugar to make crystallised primroses
Method
- 1. Preheat the oven to 160°C/140°C fan/ gas 3. Grease and line the base of two 20cm round cake tins. Make crystallised primroses, see step 4.
- 2. Place the egg whites, salt and cream of tartar in a clean, grease-free bowl and whisk with an electric mixer until they form soft peaks. Add the caster and icing sugar a spoonful at a time, whisking well between each addition until the mixture is smooth and glossy. Fold in half the flour, then fold in the remainder with the lemon rind and vanilla essence, using a large metal spoon. Divide the mixture between the cake tins and bake for 30 minutes until golden brown. Allow to cool completely, then remove from the tin. The cake will keep for 2-3 days in a cake tin.
- 3. Whip the double cream until it just holds its shape, then spread over one cake. Do the same with the lemon curd. Place the other cake on top, dust with icing sugar and decorate with primroses.
- 4. To make crystallised primroses: reserve a dessertspoonful of egg white from the 8 whites you've separated for the cake - take each primrose and brush both sides with egg white and dust with caster sugar.
Mitzie Wilson has contributed to these popular cooking recipes:
Ingredients
- 8 medium egg whites
- ½ tsp sea salt
- 1 tsp cream of tartar
- 250g icing sugar, sifted
- 140g white flour, sifted
- 1½ tsp vanilla extract
- Finely grated zest of 1 lemon
- FOR THE FROSTING
- 135g unsalted butter, softened
- 110g icing sugar, sifted
- Generous squeeze lemon juice
- ¾ tsp vanilla extract
- 340g full-fat cream cheese
- TO DECORATE
- Yellow writing gel or icing
- Your choice of edible flower decorations
Method
- Have ready a 20cm loose-bottom cake tin 9cm deep (there is no need to butter it). Preheat the oven to 170C/150C fan/325F/gas 3.
- In a large bowl, whisk the egg whites with the salt and cream of tartar until risen, using a hand-held electric whisk. Now whisk in the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition.
- Fold in the sifted flour in three goes, followed by the vanilla extract and the lemon zest. Spoon the mixture into the angel cake tin and bake for 40 minutes until golden and springy to the touch. Set aside on a rack to cool in the tin.
- To make the frosting, blend the butter and icing sugar in a food processor until pale and creamy, then add the lemon juice and the vanilla and whiz again.
- Transfer the mixture to a bowl and work in the cream cheese
- until smooth. Run a knife around the edge of the cake and remove it from the tin.
- Smooth the frosting over the top and sides of the cake, and drizzle over a zigzag of writing gel. Loosely cover and chill for at least 2 hours. The cake can be prepared up to a day in advance. Decorate to your liking shortly
- before serving.
Ingredients
- 1 cup fruity red wine such as Merlot or Shiraz
- 1 cup orange juice
- 2 tbsp Triple Sec or other orange-flavored liqueur
- 2 tbsp brandy
- 1-2 tbsp sugar
- 2 tsp lemon juice
- 6 ripe but firm medium peaches peeled and halved
- 6 slices angel food cake (1 inch thick
Method
- 1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
- 2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
- 3. Preheat grill to medium. Oil the grill rack (see Tip, below).
- 4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
- 5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.
Be the first to comment
Add comment