Angel food cake recipe

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Angel meals muffins are extremely mild and white – because the title would recommend. No egg yolks or fats are used within the cake combine, and the raise comes completely from whisked egg whites. Often, plain flour is used, however I discover that a mixture of plain flour and cornflour ends in a way more steady cake.

It’s necessary that the proper tin is used. It’s a particular angel meals cake tin and have to be ungreased; the cake is inverted within the tin to chill, so that you don’t need it slipping out.

Prep time: 20 minutes | Cooking time: 30 minutes

SERVES

12-14

INGREDIENTS

  • 85g plain flour
  • 65g cornflour
  • 275g icing sugar
  • 12 giant egg whites

To complete

  • 400ml whipping cream
  • 2 tsp rose water
  • 2 tbsp icing sugar
  • 1 tbsp vanilla bean paste
  • Small handful raspberries
  • Small handful pistachios
  • Small handful pomegranate kernels

METHOD

  1. Preheat the oven to 190C/170C fan/fuel mark 5. Have a 25cm angel meals cake tin prepared, and bear in mind: don’t grease it.
  2. Sift the flours and 60g of the icing sugar collectively right into a bowl twice – this will likely appear pedantic, however it’s so necessary that the grains are separated and properly blended.
  3. Whisk the egg whites to pretty stiff peaks, then slowly add the remaining sugar whereas whisking till clean and shiny. Sift a 3rd of the dry elements over the meringue and gently fold in. Repeat twice extra till you may have a really mild batter.
  4. Scoop the batter into the tin and degree out as you fill – any air bubbles in between scoops will stay, so be sure you pack the batter in tightly, whereas being cautious to not deflate it.
  5. Bake within the preheated oven for 25-30 minutes, or till a skewer inserted into the cake comes out clear. To chill, invert the cake tin on a wire rack and depart to chill fully. As soon as cooled, fastidiously run a palette knife across the edges of the tin to launch the cake.
  6. Combine collectively the cream, rose water, icing sugar and vanilla bean paste, then whisk to gentle peaks. Set the cake on a stand or serving plate and canopy it with the cream – a small, crank-handled palette knife is the perfect instrument for this. End the cake by topping with raspberries, pistachios and pomegranate kernels.

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