ANGEL FOOD CAKE

This week I went to France for a week of relaxation… and baking! My sister Marion came too, armed with an Angel Food Cake tin – we couldn’t wait to try it.

The result wasn’t mind-blowing: if I am perfectly honest, it’s a little bit on the bland side. But it is a very good base to add your favorite flavours – take your inspiration from Pâtisserie Ciel, a Franco-Japanese pâtisserie that only makes Angel Food Cake, with loads of fancy variations like macha, yuzu, black sesame…

So if like us you fancy baking your own, try the recipe below and flavour away to make your own unique combo. As always, we used our trusted copy of Martha Stewart Cakes.

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65g plain flour, sifted

150g caster sugar

6 egg whites (about 180g)

1/2 tsp cream of tartar

1/2 tbsp fresh lemon juice

1 tsp of extract of your choice (we used lemon)

A pinch of salt

Colouring, if you fancy (we added it halfway through, not the best method!)

Whipped cream, to garnish

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1. Preheat your oven to 160°C. Sift your flour and 75g of caster sugar together.

2. Beat the egg white in a food mixer until frothy, about 1 minute, then add the cream of tartar, lemon juice, flavouring and salt (if you want to colour your batter do it now, don’t wait like we did). Beat until soft peaks form, about 2 1/2 minutes. With the mixer still running, add your remaining sugar, a little at a time. Continue beating until the eggs are firm but not stiff.

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2. Transfer the egg white mixture to a large bowl and sprinkle in a third of the dry ingredients. Using a whisk, gently combine in a folding gesture, allowing the batter to fall through the whisk as you fold. Sprinkle the remaining flour mixture in two more batches. Be careful not to over-mix otherwise the egg whites will deflate.

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3. Gently spoon the batter into a 7-inch Angel Food Cake tin (no need for prior greasing). Smooth it out carefully. Bake for 30 to 35 minutes until a cake tester or skewer comes out clean and the cake is springy to the touch.

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4. Remove the cake from your oven, and invert the pan onto its legs. Let it cool completely.

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5. Gently run a knife around the tin to loosen the cake and turn it out onto a serving plate. Go wild decorating it with whipped cream!

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Photography: Marion Larvor

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