Angel Food Cake
Angel Food Cake is a classic that convinces with its light and airy, angelic dough consistency. You’ll be at cloud nine as you savor this delicate cake topped with whipped cream and fresh strawberries.
Ingredients for Angel Food Cake:
FOR THE DOUGH:
80 g wheat flour
50 g cornflour
2 tsp baking powder
250 g icing sugar
10 eggs
1 tsp lemon juice
½ tsp salt
FOR THE TOPPING:
350 g fresh strawberries
300 g whipped cream
some fresh mint (optional)
Instructions:
Preheat the oven to 350 degrees. Mix the wheat flour, cornflour and baking powder. Sift the mixture thoroughly once or twice.
Then sieve the icing sugar into a separate bowl. Separate egg whites cleanly so that no yolks get into the mixture. Place the egg whites in a clean bowl and whisk briefly at first with the cleaned whisks of the hand mixer until slightly stiff. Now add the lemon juice and salt and continue beating until the egg whites are stiff. Then slowly add the icing sugar while whisking and continue to whisk until the egg mixture has stable peaks.
Sift the flour mixture in small portions onto the stable beaten egg whites and fold in carefully with a pastry spatula so that the fluffy structure of the beaten egg whites is retained.
Pour the dough into an ungreased springform pan (26 cm) and smooth it out. Tap the filled cake tin 1-2 times horizontally on the work surface so that air pockets disappear. Bake the Angel Cake on the middle shelf for about 35 minutes. Test the cake with a chopstick first. If the batter still sticks to the chopstick, leave the cake in the oven for a few minutes longer.
Remove the cake from the oven. Due to its delicate texture, the cake tends to collapse more easily than other types of dough. To prevent this from happening, it is essential to turn the cake out onto a clean cooling rack, together with the baking tin. After the cake has cooled completely – if it has not yet slid out of the tin by itself – carefully remove it from the tin with a knife.
Rinse, sort, clean and halve the strawberries. Before serving, whip the cream until stiff and spread on the cake. Top with strawberry halves and decorate with fresh mint if desired. Serve immediately.
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