Angel Food Cake
Ingredients
- 6 Egg whites (room temperature)
- 50 g Plain flour
- 15 g Cornflour
- 120 g White caster sugar
- 1 tbsp Lemon juice
- ½ tsp Cream of tartar
- ½ - 1 tsp Vanilla extract
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
My slightly less sweet version of an American classic. Very light and airy plain sponge which is lovely served with fresh berries and cream, or a fruit compote. Low calorie cake!
Method
-
1
You will need a small American style 'tube pan' cake tin (7 inch / 18 cm) or a round, deep sided, loose bottomed cake tin of the same size*. Unusually, you don't need to grease or line the tin, and need to use one that is not non-stick.
Preheat the oven to 180 degrees C. Sift the flour, corn flour and 40 g of the sugar into a bowl and repeat 3 times.
In a stand mixer, or a large bowl with an electric hand-whisk, whisk the egg whites until frothy and add the lemon juice and cream of tartar. Increase the speed to high and whisk until white and just beginning to form very soft peaks, then add the remaining 80 g sugar a third at a time and whisk until the peaks are firmer, but the mixture is still soft and cloud-like, and not dry. Add the vanilla towards the end.
Sift the reserved flour, cornflour and sugar mixture on top of the meringue a third at time and very carefully fold in each addition, using a rubber spatula or a large metal spoon.
Spoon into the tin (it should fill almost to the top, leaving about 1cm, and no more than 2cm). Bake for 30 - 35 minutes until golden on top, and a skewer comes out clean.
Remove from the oven and immediately turn upside down on a wire rack, propping up if needed, and if your 'tube pan' doesn't have little 'feet'. (Some people suggest putting the tube over the neck of the bottle). The cake won't fall out, as it will be stuck to the tin, but this stops it from deflating.
Leave to cool completely, then run a metal palette knife around the tin and push the bottom to release the cake.
Serve plain, dusted with icing sugar or with your choice fruit compote or fresh fruit and cream. I understand it can also be covered with buttercream, cream cheese icing, chocolate ganache or fresh cream.
The best knife to use when cutting the cake is a serrated one, e.g. a bread knife.
Chef's Tips
*You could also use a large loaf tin, but I have not tried this and you may need a little baking paper to help remove the cooked cake, but I do not know if this will affect the baking at all. If you have a classic 10 inch 'tube pan', double this recipe.
I used 1/2 tsp vanilla extract, but suggest 1 tsp if you want a stronger vanilla flavour. Next time I am going to try adding lemon or orange zest instead.
I have also posted a recipe for a chocolate orange version.
One evening we had a slice with warm coconut custard and a handful of toasted coconut sprinkled on top - a great way to 'dress it up' a bit and to add some moisture.