Angel food cake recipes

Angel food cake recipes - These cakes are very basic sponge cakes. They do not contain any fat and are normally baked in a tube pan. I have on this page, recipes for two of them, a plain vanilla version and a chocolate version.

Vanilla angel food cake recipe

Ingredients:

325g castor sugar
10 egg whites
100g cake flour (sifted 3 times)
1/4 tsp salt
1 1/3 tsp cream of tartar
1 tsp vanilla essence

Method:

Preheat oven to 180 degrees Celsius.

Place egg whites in a large clean bowl. Make sure the bowl is absolutely grease free to avoid the whisked eggs from collapsing. Whisk the egg whites till frothy.

Add the cream of tartar and salt and continue to whisk the eggs until stiff peaks form. Gradually add half or 150g of castor sugar and continue whisking the eggs again. Fold in the vanilla essence.

Just before folding in the flour, sift it again another 2 times. This is to trap in as much air as possible so that the cake will rise well. Mix the balance castor sugar with the flour.

Fold in the flour and sugar mixture very slowly and carefully into the whisked egg whites until well incorporated.

Pour batter into an ungreased 10 inch tube pan. Cut through the batter a few times with a clean knife to remove any big air bubbles.

Bake the cake for approximately 55 to 60 minutes or until the top of the cake springs back when lightly pressed.

Remove cake from oven and invert it immediately onto a wire rack. This will avoid the cake from sinking while cooling down.

When it has cooled, run a knife along the edges of the cake tin and invert the cake onto a plate.

Here is the chocolate version of the angel food cake recipes:

This angel food cake recipe is slightly different from the vanilla angel food cake above which does not use cocoa. This light chocolate cake is a sure hit for chocolate lovers. The cake can be served plain or frosted with chocolate butter cream for a richer chocolate taste.

Ingredients:

280g castor sugar
10 egg whites

Sift together (3 times):
70g cake flour
5 tbsp cocoa powder

1/4 tsp salt
1 tsp cream of tartar
1 tsp vanilla essence

Method:

Preheat oven to 180 degrees Celsius.

Place egg whites in a large clean bowl. Make sure the bowl is absolutely free of grease. Whisk the egg whites till frothy.

Add cream of tartar and salt and continue whisking the egg whites till stiff peaks are formed. Gradually add half (140g) of castor sugar and continue whisking the egg whites again. Fold in vanilla essence.

Just before adding the flour and cocoa mixture, sift it again another 2 times. Mix the balance castor sugar into the flour.

Carefully fold in the flour and sugar mixture into the egg whites. Mix until all ingredients are well incorporated.

Pour batter into an ungreased 10 inch tube pan. Cut through the batter a few times with a clean knife to remove any big air bubbles. Bake the cake for approximately 55 to 60 minutes or until the top of the cake springs back when lightly pressed.

Remove cake from oven and invert it immediately onto a wire rack. This will avoid the cake from sinking while cooling down.

When it has cooled, run a knife along the edges of the pan and invert the cake onto a plate before frosting it.

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