How to make a real Angel Cake – Italian Cuisine


The cake of the Angels, or Angel cake, is one of the most loved cakes on the web. Here's how to prepare it

There Angel cake, also known as Angel Food Cake, is one of the most searched cakes on Google. Perhaps because it is very beautiful to look at, perhaps because light and fat-free, perhaps because it is an American recipe and Americans, as we know, know more than anyone about greedy desserts.
It is soft, white, very tall and soft like a cloud, hence the name: this cake is the new craze of foodies all over the world, but many still confuse it with chiffon cake, which however is prepared in another way and with other ingredients.
If you haven't tasted it yet, you must immediately fix it.
The recipe is not very difficult. You just need to have a little patience, be very precise and above all have the right equipment: a pan for angel cake and a planetary mixer or electric whisk.

But how is the Angel Cake prepared?

First you must absolutely buy the special pan for this type of cake. It is a sort of donut mold which, however, is higher than the classic one and has feet.
The characteristic of this cake is its height which depends on the fact that once cooked, the angel cake is always turned upside down inside its mold and left to rest, letting the steam escape. In this way it relaxes and becomes soft and spongy. That's why there is absolutely no lack of feet in the mold.

If necessary, the cake pan can be replaced with a gugelhupf mold, which is the typical Alsatian donut, or you can invent a homemade solution by leaving the mold upside down on the cap of a bottle. But be careful because in this way you risk breaking the cake irreparably.

The Angel Cake recipe for a 20-22 cm diameter mold

Ingrediants:
360 g of egg whites at room temperature
300 g of granulated sugar
5 g of cream of tartar
150 g of flour 160-180W
100 g of granulated sugar
10 g of amaretto liqueur
2 g of grated lemon zest and a teaspoon of lemon juice
1 vanilla bean
a pinch of salt (optional)

Method:
Immediately preheat the oven to 180 °, in static mode.
Beat the egg whites with the cream of tartar and lemon juice for a couple of minutes.
Then add 200 grams of granulated sugar a little at a time and increase the speed. The meringue must become stable and shiny.
Sift the flour several times together with 100 g of sugar and add a pinch of salt if you want (optional).
Add the powders a little at a time, mixing from bottom to top.
Then add the vanilla, amaretto and lemon zest.
Pour the mixture into the mold that must not be greased, filling the pan up to 3/4 full. Beat it well to eliminate any air bubbles inside.
Bake at 180 ° for at least 30 minutes and then let the mold cool out of the oven after having turned it upside down.
Once cold, take the cake out of the mold with the help of a small knife to detach it from the pan.

You can decorate your angel food cake with icing sugar, even if many do not recommend it, or with chocolate ganache and fresh fruit.

This recipe has already been read 259 times!

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