People commonly fall into two camps: those who love a more chocolatey cake and those who prefer fruit cakes. No matter where you find yourself standing on this issue, we think angel food cake can win anybody over.
It starts off as an unassuming sponge cake with seemingly not much to offer, but the uniqueness of this cake comes precisely from its light and airy base that uses no butter.
The recipe we are sharing today is not for the faint of heart. It will require a lot of measuring and baking precision if you want to get all the textures right.
With angel cake, you’re aiming for:
- a sponge cake base that is airy and light on the inside, but well baked on the outside. This comes as a result of several things: making sure you beat your egg whites to perfection, baking the cake in an appropriate pan and for an appropriate amount of time
- packing all the flavor on top of the base by adding different fruit(s), sauces and decorations
In other words, you have to get the texture right first. Then you play and make your cake stunning.
For angel cake (base)
- 4 1/2 oz flour
- 10 1/2 oz white sugar
- 12 1/2 oz egg whites (it works best if you weigh the exact amount of egg whites you need because eggs vary a lot in individual size, even if they are from the same pack)
- 1 tsp cream of tartar
- 1 tbsp freshly squeezed lemon juice
- almond extract
- vanilla extract
For strawberry sauce
- 9 oz strawberry (sliced into halves or quarters)
- 10 oz strawberry jam
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
For angel cake
- Preheat oven to 350 F.
- Mix 5 oz of sugar and 4 1/2 oz of flour in a large bowl.
- In a separate bowl, beat the egg whites using a whisk. Do this for about 2 minutes, until the whites turn foamy. Alternatively, you can use a stand mixer for this (which probably means you’re not a newbie to baking)
- Add vanilla and almond extract and cream of tartar. Continue beating for another 2 to 3 minutes.
- Slowly add sugar into the mix, one spoon at a time.
- Sift the flour and sugar mix over the egg whites and work it in by spreading and folding with a spatula.
- Pour into the pan, smooth out and bake for about 45 minutes.
- When the cake is done, remove the pan from the oven and invert it. Let cool for approximately 90 minutes.
- Remove the cake from the pan by running a knife around the sides of the mold (no shaking!)
- Set away and start working on your sauce!
For strawberry sauce
- Wash and slice the strawberries. Line your baking tray with parchment paper, place strawberries in the tray. Sprinkle with cinnamon and maple syrup.
- Roast at 400 F until you see the fruit becoming juicy and tender. This should take between 10 and 15 minutes.
- Put your strawberry jam (or spread) in a bowl and add roasted strawberries on top. Mix well. Note: you can skip this step if this is too much and go without the jam.
- Save your sauce till the end! Pour it over the angel cake right before serving.
Switch out strawberry for another fruit (raspberry, blueberry) and see what difference that makes. Play with flavors and combine them to find your winner. Enjoy this cake with a glass of champagne and whipped cream (or ice cream in the summer).
Recipe submitted by Pat Host.