Angel Food Cake is tender, light as air, and tastes divine and you will want more after the first bite
- 1 cup of cake flour.
- ¼ tsp salt.
- 15 egg whites.
- 1 tsp cream of tartar.
- 1½ cups plus 2 tbsp castor sugar, which has been sifted 3 times.
- 1 tsp vanilla essence.
In your mixing bowl, with the whisk attachment on, beat all the egg whites until it starts getting frothy.
Add the cream of tartar and beat on high till the mixture doubles in volume and starts forming stiff peaks.
Add the sugar and salt mixture a little at a time, while the mixer is on low.
Carry on beating until the mixture is not running, to check hold the bowl upside over your head.
If the mixture stays in place you are ready, if the mixture lands on top of your head – start again!
Do not grease your cake pan.
Spoon the mixture into your angel food cake pan, smooth the top of the batter with your offset spatula.
Pop into a preheated oven and bake at 180 degrees for 25 – 35 minutes or until the cake tester comes out clean.
Remove the cake from the oven and immediately invert the pan to rest on its cooling legs.
Leave the cake to stand like that till completely cold.
To be on the safe side, I left mine to stand overnight.
Once cooled, carefully remove the cake and place it on a serving plate and ice with plain icing.
Ingredients for Icing:
- 4 cups icing sugar
- 1 tsp lemon essence
- 220 g of room temperature Rama margarine.
- ¼ cup whipping cream
- Yellow food colouring
Cream the margarine, until light and fluffy.
Add the lemon essence, cream, and a drop of yellow food color, mix until well combined.
Sift in the icing sugar and mix until everything is well combined.
Evenly spread over the entire cake.
Pop into the fridge to chill and enjoy
Prepared, tried, and tested by: Bobby Swanson
Addendum from the happiest pixel:
I love angel food cakes! My first attempt was to celebrate my mum’s birthday: Best birthday cake ever Thanks for sharing, my happy pixel!! 😉