Angel Food Cake is one of those heavenly sounding concoctions that you want to try just from hearing the name. It originated from the US as a contrast to the super chocolately rich Devil's Food Cake. The cake itself is virtually fat free although the final slathering of whipped cream outstrips any inherent non-fat goodness. In any case, I felt a heart shaped mould would do this cake justice although there are apparently special moulds for an Angel Food Cake.
I saw a picture of this cake in a 20cm ring mould with white freesias and silver cachous on the top and it looked stunning, certainly wedding cake-y enough to qualify to be the main attraction at a wedding reception. I think the triple sifting of the flour and stiff egg whites really add to the lightness of it.
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
- Fresh flowers (taped off at the stems using green florist tape to stop sap leaking) and silver cachous or white chocolate shavings to decorate
Step 1 - Grease tin and line base and sides with baking paper
Step 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.
Step 3 - Sift flour 3 times. Gently fold flour into egg white mixture until just combined. Spoon mixture into pan using metal spoon and spead top evenly using a spatula.
Step 4 - Cook in moderate oven 180c for about 30 mins until cooked. Allow to cool in pan.
Step 5 - To serve, spread top and sides of cake with whipped double thick cream. Decorate with fresh flowers and silver cachous or white chocolate shavings.