Irresistible Pillowy-Soft Decadence
You’ll absolutely want to dive headfirst into this cloud of fluffy ambrosia! Angel Food Cake is our family staple for birthdays, and rightly so. This light, airy cake melts in your mouth with each heavenly bite. The dessert makes you feel like you’re floating on air. Trust me, you’ll want to grab your beaters and whip up a fluffy paradise right now!
Not only is this cake a dream to eat, but it’s also surprisingly simple to whip up. With a handful of ingredients (ok, besides MANY egg whites) and a little kitchen magic, you’ll have a masterpiece that’ll leave your tastebuds singing joyfully. This cake will not last very long – everyone will want seconds! Savour every morsel!
Angel Food Cake Family Recipe Story
I fondly remember the first time we tried this cake. My mom owned an opulent coffee shop in Jeffrey’s Bay, South Africa. During a holiday over Christmas, we popped in for coffee and cake, and my mom insisted we try the Angel Food Cake. Oh. My. Goodness. It was love at first bite! I immediately felt like I had briefly transported to the late 1800s. Like a princess having high tea – the glamorous surroundings with the added delight of this delicious cake! I just had to have this recipe from my mom. The web has many such recipes, but this one is tried and tested. We’ve even got our Austrian family hooked.
The name Angel Food is derived from its texture, which “is so light that angels could eat it and still fly without being weighted down.”
With its lightness, crispy meringue crust, deliciously sweet whipped cream, desiccated coconut, and fresh strawberries, this cake is the romantic cake of cakes. You’ll definitely fall in love.
So, if you’re ready to indulge your taste buds in a decadent adventure and a slice of pure bliss, switch on your oven and let’s get baking. Once you’ve tried this Angel Food Cake, you’ll be on cloud nine for days!
Ingredients
- 11 egg whites, room temperature
- 9 ml cream of tartar
- 300 g castor sugar
- 140 g flour
- 1 tbsp warm water
- 5 ml vanilla essence
Topping
- 500 ml fresh cream
- 250 g castor sugar
- 5 ml vanilla essence
- desiccated coconut
- fresh strawberries
Instructions
- Lightly whip the egg whites with the warm water. Once foamy, add the cream of tartar and beat well.
- Gradually add the castor sugar and beat until the mixture reaches a stiff peak stage and is glossy. Beat in the vanilla essence.
- Using two small bowls, sift the flour and salt four times.
- Sift the flour into the egg white mixture, a little at a time, and fold in gently with a metal spoon.
- Spoon the mixture into an angel food cake pan - NB: DO NOT grease the pan. A tube pan is required for this cake.
- Bake at 180℃ (350℉) for approximately 35-40 minutes, or until done. The cake will spring back when lightly pressed.
- Let the cake cool completely before removing from the cake pan. Gently loosen the sides with a knife.
- Once cooled and ready to top, prepare the whipped cream.
Whipped Cream Topping
- In a large mixing bowl, beat the fresh cream with the vanilla while gradually adding the 250g castor sugar. Beat until stiff peak stage.
- Lather the cream over the cake, sprinkle with some desiccated coconut and chopped fresh strawberries.
- Alternatively, this delightful cake can also be enjoyed with only a dusting of icing sugar and fresh berries, but trust me when I say you will not regret the sweetness of the cream with this cake.
I hope you’re feeling inspired and excited to dive into a slice of this heavenly creation. Whether serving it up for a special occasion or simply treating yourself to a slice of yumminess, this cake will surely delight you every time.
So slice yourself a piece, savour each fluffy bite, and let the ethereal flavours transport you to dessert paradise. And remember, the best part about making Angel Food Cake is sharing it with loved ones – so don’t be afraid to spread the joy and make someone’s day a little sweeter.
Happy baking!
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