This sponge cake is so tender and air-light that it appears like food for angels. It originates from North America. It is baked in forms with a pipe in the middle, not because it’s a traditional feature, but because the cake is so light that it can sink in the center. To prevent that, once it is baked, the form is turned over for the cake to cool upside down.
Ingredients for Angel Cake
- Egg whites: 6
- Flour: 85 g.
- Fine sugar: 120 gr.
- Lemon juice 1 tsp
- A pinch of salt.
- Vanilla essence: a few drops.
Recipe for Angel Cake
- Make sure to take egg whites out of the fridge 2 hours before you set about baking the biscuit.
- Pour them into a dry bowl and whip with pinch of salt until you get thick foam. Then add sugar gradually, working the mixer at a high speed.
- At the end add vanilla extraction and lemon juice, whip up for another minute. You should whip the whites until you get soft spikes – when you take off the whisks, the peaks must retain their forms but bend down at the tops like beaks.
- Sift flour over the whites and knead the dough with a turner working it from downside up as if you were folding up the dough.
- Place the dough into a form, (diameter 20 cm.) and smooth it out. Knock the form against the table to get rid of air bubbles.
- Bake in the oven pre-heated to 356 degrees for 30-35 minutes.
- Take the form with the cake out of the oven and turn it over.
- When the cake has cooled down completely, pass the knife along the edge and take it out.
- Angel cake usually eat with berry sauce, whipped cream or any ice cream.