Angel Cake or Angel Food cake
Angel Cake or Angel Food Cake is an All-American classic and a great dessert to make when you have leftover egg whites.
The secret to achieving the signature airy texture of angel food cake has to do with how you whip the egg whites: not only do you need them to become firm with stiff peaks, but you also need to fold the flour in very delicately.
If you can manage this, then you’ll be rewarded with an ultra-light cake: you’ll be in 7th heaven, feeding the angels the cake that it gets its name from!
Angel Cake is also very similar to Chiffon Cake. However, even though they have the same type of batter and are prepared in the same cake mold (a cylindrical mold with high edges and a hole in the middle), these two cakes differ depending on the ingredients that you use:
- Angel Cake is made with only egg whites and doesn’t contain any fat or raising agent (hence why the cream of tartar is necessary)
- Chiffon Cake is closer to a more classic cake, but is made with vegetable oil instead of butter
Originating in the States, Angel Food Cake has started travelling the globe. It made its first appearance in Japan a few years ago, and has recently been spotted in Paris. The only difference is that the international version tends to be a little more avant-garde in its flavorings: chocolate, raspberry, yuzu, matcha tea, vanilla or salted butter caramel are more present in Paris than the classic version.
Angel Food cake is a light, airy dessert that is classic yet elegant, and sure to impress. If you’re looking for a great recipe, we recommend that you try this one.
Do you have a great recipe for Angel Food Cake? Let us know!
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Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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