I have been hearing angel food cake every which way I go and whenever I turn on the television they are always showing how it is made.
If that wasn’t a sign, I should at least attempt to make it, then I am not sure what is.
In order to make this cake, I needed a special cake pan with little legs that poke out the side of the tray, so that when I invert the cake pan it can stand on those little legs.
I will tell you this, that just reading this recipe alone, freaked me out. I came across words that under normal circumstances would not have kept me awake, but because I have never made an angel cake before, I was a bit dubious.
For example, invert and let stand over night like this or until completely cold, gently fold in sugar and one recipe even said put the cake batter into the oven before you put the oven on. I threw that recipe away straight away, that do not put the oven on until the cake is in the oven had a big red NONOOOO sign on it.
I rather used Ree Drummond’s recipe, it seemed the easiest, and of course, I tweaked it a little here and there.
Let me just warn you that there is going to be a lot of egg yolks left behind. I used them the following morning to make an egg yolk omelette, there was a lot of mishaps and yolks being broken, all in all I went through 2 dozen eggs just to get enough egg whites to make this cake.
To make this cake, you will require an angel food pan or a tube pan with cooling legs attached.
1 cup cake flour.
¼ tsp salt.
15 egg whites.
1 tsp cream of tartar.
1½ cups plus 2 tbsp castor sugar, that has been sifted 3 times.
1 tsp vanilla essence.
In a bowl, combine the cake flour and salt together and sift 5 times and set aside.
In you mixing bowl, with the whisk attachment on, beat all the egg whites until it starts getting frothy.
Add the cream of tartar and beat on high till the mixture doubles in volume and starts forming stiff peaks.
Add the sugar and salt mixture a little at a time, while the mixer is on low.
Carry on beating until the mixture is not running, to check hold the bowl upside over your head.
If the mixture stays in place you are ready, if the mixture lands on top of your head – start again!
Add the vanilla essence and slowly fold in the flour and salt mixture. It is okay if there are a little flour lumps here and there.
Do not grease your cake pan.
Spoon the mixture into your angel food cake pan, smooth the top of the batter with your offset spatula.
Pop into a preheated oven and bake at 180 degrees for 25 – 35 minutes or until the cake tester comes out clean.
Remove the cake from the oven and immediately invert the pan to rest on its cooling legs.
Leave the cake to stand like that till completely cold. To be on the safe side, I left mine to stand over night.
Once cooled, careful remove the cake and place on a serving plate and ice with a plain icing.
4 cups icing sugar.
1 tsp lemon essence
220g room temperature rama margarine.
¼ cup whipping cream
Yellow food colouring
Cream the maragine, until light and fluffy.
Add the lemon essence, cream and a drop of yellow food colour, mix until well combined.
Sift in the icing sugar and mix until everything is well combined.
Evenly spread over the entire cake.
Pop into the fridge to chill and enjoy
Prepared, tried and tested by: Bobby Swanson
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