Angel Food is one of those delectable sounding light as air concoctions that you like just from the sound of the name. Indeed its very light and fluffy and tastes much like how you imagined a cloud to taste like when you were a child. I have made angel food cake before but I bought some lovely cupcake holders on the weekend from DJs. They are by Donna Hay and they’re French pleated cups in a semi transparent stiff glassine-like paper. I have something like 500 cupcake cups in my cupboards so I didn’t really need these but I figured when they’re so chic and they’re 100 for $7.95, what’s an extra 100 or so? The best part was that they fit my cupcake baking tray perfectly and quite honestly, no cupcake cups ever have before.
However beware if you are using these cups, they will discolour slightly when baked so best to pop them in a new cup once you’re ready to ice if you are not storing in the fridge or just before serving. A big downfall is if you store them in the fridge in the second outer cup, the second cup becomes wet and loose and does not hold its shape at all. So ideally you’d make the cupcakes on the day you want to eat them and then slide them in new cups just before icing and serving them. Or you can refrigerate them iced and then before serving pop them in a new cup. They are ridiculously chic though so all is forgiven with the minor fiddlyness.
Angel Food Cake
- 5 egg whites at room temperature
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 3/4 cup pure icing sugar
- 1/2 cup plain flour
- 600ml cream whipped with 1-2 tablespoons of caster sugar
- Silver cachous, butterflies or white chocolate shavings to decorate
1. Lay out cupcake pans in tray
2. Ensure beaters and bowl are very clean. Beat egg whites and lemon juice in a bowl until frothy. Add vanilla and cream of tartar. Beat on high speed until soft peaks form. Gradually beat in icing sugar until firm peaks form.
3. Sift flour 3 times. Gently fold flour into egg white mixture until just combined. Spoon mixture into pan using metal spoon and spread top evenly using a spatula. These will not rise so fill them up to where you want the cake to go.
4. Cook in moderate oven 170c for about 15 mins until cooked. Allow to cool in pan.
5. Decorate with sweetened whipped cream, cachous and butterflies/angel wings
12 Comments | Add your own
Thanks for posting about these paper cups. I saw them but bought the blue and red Donna Hay ones instead. The pleated cups look really nice with your angel cakes though.
Hi Belle-Thanks!
The blue and red ones were cute too. I was thinking of buying those too but my burgeoning cupboard of cupcakes pans indicated otherwise 
How are the blue and red ones? Are they ok if you put the cupcakes in the fridge or do they get floppy like the white pleated ones?
I’ve got a stash too! Which is why I haven’t used the cases yet. Might try some sort of hummingbird cake for Christmas.
PS: Have a look here:
http://ilovemilkandcookies.blogspot.com/2007/10/second-chance-for-miss-martha.html
Those cakes look gorgeous! I’ll have to give them a go. Was wondering where else you can buy cute cupcake cases in Sydney?
Hi Belle-Mmm hummingbird is one of my favourites cakes, I’m crazy about cream cheese icing! Very cute liners!
Hi Pat-Thanks!
I usually buy my cupcake cases on ebay. Sad that I have to resort to buying them online I know but there seems to be a dearth of cute cupcake liners in Sydney.
Hi there, I found your blog today. It is terrific! I too came across these liners at DJs, your comments on how user-friendly they are are much appreciated. I also eyed the red/blue stripey ones, but being the tight8rse I am, thought I’d wait to see if they would be discounted post-Xmas.
Hi Lori-Thanks!
Haha I think I’ll do the same and load up on them if they’re on sale ;))
i made chocolate cupcakes with a ganache frosting. they are nice and shiny. do i keep them in the fridge or not?
Hi Lisa-I think refrigeration might dull the shininess a bit. Perhaps keep it in an airtight container in a cool place.
Gosh these do indeed look very heavenly! Is that vanilla extract as part of the ingredient?
Hi Jenny-Thanks so much!
You can use either vanilla extract or vanilla paste.
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