Angel Food Cake Classic Light (Print Version)
# Ingredients:
→ Cake
01 -
85 grams bleached cake flour, sifted
02 -
300 grams granulated sugar, sifted and divided
03 -
360 grams egg whites (from 11 to 12 large eggs), at room temperature
04 -
1.5 teaspoons cream of tartar
05 -
0.25 teaspoon fine salt
06 -
1 teaspoon vanilla extract
07 -
2 teaspoons fresh lemon juice
→ Whipped Cream
08 -
240 millilitres heavy whipping cream, cold
09 -
16 grams powdered sugar
→ Garnish
10 -
Edible flowers, fresh fruit, or berries, for serving
# Instructions:
01 -
Adjust the oven rack to the middle position and preheat oven to 165°C. Ensure a clean, ungreased 9-inch (16-cup) metal tube pan is ready.
02 -
In a medium bowl, sift together the cake flour and half of the granulated sugar (150 grams). Set aside.
03 -
In a clean metal stand mixer bowl fitted with the whisk, whip room temperature egg whites at medium-low speed until foamy. Add cream of tartar and salt. Continue beating on medium speed until soft, cloud-like mounds form.
04 -
Gradually add the remaining granulated sugar (150 grams) to the eggs, 1 tablespoon at a time, beating until the mixture is glossy and forms soft peaks. Gently mix in vanilla extract and lemon juice until just combined.
05 -
Sprinkle approximately 1/4 of the flour-sugar mixture over the egg whites. Gently fold using a large spatula. Repeat in additions until all dry ingredients have been incorporated without deflating the batter.
06 -
Carefully transfer the mixture into the prepared tube pan. Smooth the surface with a spatula and tap the pan on the counter to eliminate large air pockets.
07 -
Bake in the centre of the oven for approximately 45 minutes, or until the surface is golden and the cake springs back when pressed.
08 -
Invert the pan immediately after baking and cool the cake completely upside down for at least 2 hours. Once cooled, run a plastic or silicone knife along the edges to loosen, then remove the cake from the pan and place bottom side up on a serving plate.
09 -
In a stand mixer, whip cold heavy cream and powdered sugar together with a whisk attachment until soft peaks form. Spread over the cooled cake.
10 -
Decorate the cake with edible flowers or fresh berries as desired. Slice gently with a serrated knife and serve the same day for optimal texture.
# Notes:
01 -
For stable egg whites, ensure all mixing bowls and utensils are free from grease. Weigh fresh egg whites for accuracy and avoid using carton liquid egg whites.
02 -
Only use an unlined metal tube pan; nonstick options prevent proper rising and may cause the cake to collapse.
03 -
Separate eggs while cold to reduce breakage, then allow egg whites to reach room temperature prior to whipping for maximum volume.