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This classic Angel Food cake recipe is super light and fluffy and with a fun twist. It is dressed up with yummy lemon whipped cream and covered with fun pastel marshmallows.
With Easter just around the corner, I was mulling over what I would makefor this holiday. Then while waiting at my chiropractor's office, Isaw this Angel Food Cake recipe from a magazine and a light bulb justturned on in my head. Easter... angel... perfect! I scribbled like amad woman and copied the recipe in whatever scrap paper that I found inmy purse. It was the only time in my life that I wished that the doctorwould not call my name yet.
The last time I made angel food cake was about more than 20 yearsago, in home economics class in elementary. It was also the first time Imade it. I don't even own an angel food cake pan. Isn't it one of thefirst pans a baker should have? Shame on me. Angel food cake making islong overdue.
I contemplated just using one of my regular round cake pans,which is okay too, but you know what, I've waited this long to do it, soI might as well do it right. So off I went to buy my angel cake panand gathered some left over eggwhites from another project and whippedup some cake.
Angel food cake is simple to make with just a few ingredients. Sincethere is no leavening agent in this cake, the fluffiness comes from thewhipped eggwhites. That is why it is crucial to whip it to stiff peakswithout getting it dry. It is also very important that the the bowl isgrease free and that there are no eggyolks mixed in with the whites.
Most of the time, angel food cake is served plain with a lightdusting of icing sugar. It is also excellent served with fruits on theside. But I want to dress it up for Easter, so I covered it with lemonwhipped cream and tutti frutti mini marshmallows. The combination issimply divine!
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ANGEL FOOD CAKE RECIPE
INGREDIENTS
1 1/4 cups (150 g) cake flour
1 1/2 cups (300 g) granulated sugar
1 1/2 cups eggwhites (375 ml) (about 11 eggwhites)
1 tbsp. (15 ml) lemon juice
1 tsp.(5 g)cream of tartar
1/2 tsp.(5 g) salt
2 tsp. (10 ml) vanilla
METHOD
Preheat oven to 325°F.
Mix half of the sugar with the cake flour and sift into a bowl.
In another grease free bowl, beat the eggwhites until foamy. Addin the lemon juice, cream of tartar and salt. Slowly add the rest ofthe sugar while whisking. Beat until stiff peaks and glossy.
Carefully fold in the dry ingredients and mix until well blended.
Pour into a 10" angel food cake pan. No need to butter or oil the pan.
Bake for 40 to 45 minutes until done. The cake is ready when aninserted wooden skewer or cake tester comes out clean or when cakesprings back when lightly pressed with a finger.
Invert the cake pan on a bottle and let cool upside down. Carefully take cake out of pan.
LEMON WHIPPED CREAM
1 cup 35% whipping cream
2 to 3 tbsp. icing sugar
1/2 cup lemon curd (recipe below)
Beat cream until soft peaks.Add icing sugar and lemon curd and whipped until medium to stiff peaks.
LEMON CURD (yield: 1/2 cup)
1 egg
1/4 cup sugar
zest of one lemon
1/4 cup lemon juice
1/4 butter
Whisk the eggs with sugar. Add lemon juice. Place in a sauce pan.Stir the mixture often until it thickens. Add lemon zest and butter.Transfer to a small bowl and let cool in the fridge.
ASSEMBLY
Invert the angel cake into a serving dish. Cover with lemon whipped cream and add cover with marshmallows. Then enjoy!
Happy Easter!
xoxo,
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