The Angel food cake is a very soft , tall, light and airy cake, with a slightly spongy consistency, made without the addition of any type of fat. it can be filled in various ways, with cream and fresh fruit; excellent eaten simply so natural.
Helpful Tools
- Food processor
- Angel Cake mold: To prepare the Angel Cake it would be perfect to have the specific mold, equipped with feet to be able to cool it upside down (to buy it tap here).
Ingredients
- 500 gr. egg whites at room temperature
- 300 gr. granulated sugar
- 160 gr. all purpose flour
- 1 vanilla pod or vanilla extract
- 1 tea spoon Cream of Tartar
- a pinch of Salt
Method
Put the egg whites in the mixer bowl with a pinch of salt and start whipping them at low speed. Alternatively, the egg whites can be whipped with a hand whisk. Extract the vanilla seeds from the pod and add them to the sugar. When the egg whites begin to be frothy, gradually incorporate the sugar while continuing to whip, until you obtain a compact and foamy meringue.
Once the meringue is ready, gently incorporate the sifted flour together with the cream of tartar with a spatula. Mixed from the bottom up, taking care not to dismantle the dough.
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Transfer the mixture to the mold, not greased, and bake in a preheated convection oven at 190 degrees for 35 minutes. After cooking, turn the mold upside down and let it cool completely. Run a thin knife around the edges to release the cake.
