After a recipe that literally had me on my toes for an entire day, to a recipe that just means light and heavenly, I bring you my next baked goody “ The Angel food Cake” . Dedicated to weight watchers and those who love light and easy bakes, I definitely meant when I said “ Make your cake and eat it too”. For those new to baking, the Angel food cake is the lightest cake you will ever come across as it is a “ No Fat” cake. Made minus the butter and egg yolks which are regulars of any other cake, this one relies on airy egg yolks whisked lightly with flour and sugar which help rise the cake up. For a family making all attempts to reduce our oils and fat intake, this seemed perfect.
Food made for the angels, quite literally
Here are some tips for better results:
– Since the major ingredient of this cake is egg whites, in order for them to turn fluffier while whisking, use eggs kept at room temperature.
– Like most recipes using egg whites, ensure not to over beat them. although this recipe uses cream of tartar to stabilize the egg whites and prevent it from over beating, remember that the cake needs to be light and fluffy and at all stages the mixing must be done lightly and gently.
125 gms self raising flour/ cake flour, sifted
300 gms granulated white sugar
360 ml egg whites, at room temperature ( uses approx 12 eggs)
1 teaspoon cream of tartar
¼ tsp salt
½ tsp lemon juice
2 tsps vanilla essence
½ tsp pure almond essence
1. In a large bowl, sift together 150gms sugar and cake flour. We will be using the rest of the sugar later, so sift this and keep aside as dry ingredients.
2. In another large bowl, beat egg whites using a machine until foamy. Add cream of tartar, lemon juice and salt. Continue to beat until peaks form.
3. Gradually beat in the rest of the sugar, one tablespoon at a time. Remember to continue beating until glossy stiff peaks are formed.
4. Add vanilla and almond essences at this point.
5. Now time to incorporate the dry ingredients with the egg whites mixture. Gradually sift the flour and sugar mixture over the egg whites part by part. Using a spatula ONLY, gently fold in flour and sugar with the egg whites. Remember not to stir or over mix.
6. Pre heat oven to 180 degrees C.
7. Pour batter into a cake tin and get rid of air pockets if any, by running a knife trough the sides of the pan.
8. Place into preheated oven and bake for up to 45 minutes or until the cake top has risen and turned brown. Using a skewer, test if cake is ready to be removed. If clear after removing, remove cake tin from the oven.
9. Since the cake is light and airy, removing it from the tin might puncture it. So immediately after the cake is removed, invert the pan over a plate and let it cool for an hour or so.
10. After cooling, run a knife along the sides and remove the cake from its tin if it hasn’t come off already.
11. Dust with icing sugar and serve.
Deliciously light, easy and minus the guilt, this cake tick marks all the criteria for the perfect tea time cake. The perfect cake to catch up with all the weight watchers I guess
Have a lovely weekend ahead and happy baking!