Ingredients
Granulated sugar - 1 3/4 cups (If you want less sugar, add 1 cup of sugar)
Cake flour - 1 cup (homemade recipe - https://youtu.be/Eo8buhl2qpc)
Cream of tartar - 1 1/2 tsp
Salt - 1/4 tsp
Egg whites - 12 (room temperature )
Vanilla extract - 1 1/2 tsp
optional: confectioners’ sugar for dusting, whipped cream, and berries for serving angel cake
Method
Preheat oven to 160°C for about 10mins.
In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, salt, and cream of tartar together on medium-low until foamy, about 1 minute.
Add vanilla extract.
Switch to medium-high and slowly add the 1 cup of sugar you set aside.
Whip until soft peaks form, about 5-6 minutes. Sift the cake flour into the egg white mixture and gently fold with a spatula.
Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
Pour and spread batter into an ungreased 10-inch tube pan.
Bake the cake at 160°C, until a toothpick inserted comes out clean, about 40-45 minutes.
Then cool the cake completely upside-down set on a wire rack, about 3 hours.
Store leftovers in the refrigerator for up to 5 days.
Here I used raspberry and blueberry for toppings.
If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife.
Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
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