Angel Cake is a type of cake that has a soft texture because it is made from the main ingredient of egg white combined with cream of tartar and other ingredients. The texture of this cake is known to be soft like cotton. This cake can be a popular choice for special occasions such as birthdays, weddings, and gatherings with friends or family.
Do you want to eat a dessert that is luxurious but simple in the use of ingredients and how to make it? Making Angel Cake is the right choice. Apart from its delicious taste, the appearance of this cake can be adjusted to according your taste and can make it luxurious.
Did you know that making this cake is very easy? Only with egg whites, cake flour, sugar, and other ingredients. These ingredients are readily available in markets or supermarkets. The preparation time is 20 minutes, while the cooking time is an hour. Doesn’t waste much time, right? Come on, serve this cake on your special day!
Description of This Cake
The name “Angel Cake” on this dessert describes its unique and soft nature, as if it were made for angels. You need to know, this cake was popular in the United States at the end of the 19th century. This cake is also known as a symbol of luxury and softness, especially because the ingredients are simple but produce an extraordinary cake. One of the main factors that makes Angel Cake special is the use of the main ingredient, egg whites. So this cake is soft when you bite it.
The characteristics of this cake are its light and soft texture, bright color, neutral taste, and does not contain high fat.
To make this cake, you only need egg whites as the main ingredient. Apart from that are cake flour, sugar, and other ingredients. There are several steps in making this cake, namely the process of beating egg whites, adding other dry ingredients, pouring the dough, the baking process, and serving the cake.
Tips for Making This Cake
Below are important tips for making Angel Cake so that it is delicious and has a soft texture.
Use Good Egg Whites
Make sure you use only egg whites. Fresh egg whites are better for producing stable foam during the whipping process. Don’t forget to use room-temperature eggs for maximum beating results.
Make Sure to Use Clean and Dry Tools
The bowl and shaker must be clean and dry. Apart from that, it must be free from oil or fat because fat can prevent the egg whites from rising properly.
Beat Egg Whites Properly
Add cream of tartar or a little lemon juice when beating the egg whites to help stabilize the foam. Beat egg whites until stiff. The dough should be shiny and not fall when lifted. Don’t beat for too long so the mixture doesn’t break.
Sift Flour and Sugar
Sift the flour and sugar to create a smooth, lump-free texture.
Don’t Grease the Pan
Use a special cake pan and don’t grease it with oil. A dry baking pan helps the cake rise.
Don’t Open the Oven During the Baking Process
Preheat the oven first and avoid opening the oven door during the baking process so that the cake doesn’t deflate due to sudden temperature changes.
Serving Process
This cake can be stored in an airtight container at room temperature for 2-3 days. For longer storage, wrap tightly in plastic and store in the refrigerator or freezer.
The Texture of Angel Cake
One of the main characteristics of this cake is its distinctive texture. Below is a description of the Angel Cake texture.
Soft and Light
This cake has a very soft texture like cotton. You get that texture from beating the egg whites until stiff and creating lots of air spaces in the mixture. Every bite was light and melted in the mouth.
Spongy
Even though it is light, this cake has a slightly chewy texture like a sponge. The protein contained in egg whites creates a chewy texture during the baking process.
Has Fine Pores
The inside of this cake has many small pores which are formed from air trapped in the egg whites. These pores give it its distinctive appearance and texture. Plus, it helps this cake taste lighter.
Another Variant of Angel Cake
This cake has several variants that can be adjusted according to your taste. Below are some of the variants.
Chocolate
The first new variant of Angel Cake is chocolate. You can add cocoa powder or melted dark chocolate to the dough. The texture remains light but with the addition of chocolate flavor and an appetizing aroma.
Pandan
To add a distinctive aroma, you can try the pandan variant. Add pandan extract or pandan paste to the dough. The attractive green color and fragrant aroma of pandan describe the characteristic flavors of Southeast Asia.
Coconut
For a more tropical sensation, try making the coconut variant. You can add dried coconut shavings or coconut milk powder to the dough. The coconut flavor gives a tropical sensation. For a crunchy texture, add coconut sprinkles on top of the cake.
The Specialty of This Cake
There are special features of this cake.
Fat-Free
Unlike other cakes, Angel Cake does not use butter or oil, making it a healthier choice. Even though it is fat-free, it still has a delicious taste.
Symbol of Elegance
The name and appearance of this cake are often used as a symbol of elegance and specialness. Because it is special, its presence at an event gives a luxurious impression.
Suitable for All Ages
With a soft taste and not too sweet, all ages can enjoy this cake. Children and adults can eat it. This is the type of cake that can unite all generations at one dining table.
Now you know about this cake. Are you interested in making it? Check out the recipe below!
Ingredients of Angel Cake
- 1½ cups Egg white: The main ingredient for this cake. Apart from that, it can help create a light and spongy texture on the cake.
- 1¾ cup Sugar: Gives a sweet taste to the cake. Apart from that, it can stabilize the foam from egg whites so that it doesn’t deflate quickly.
- 1½ tsp Cream of tartar: As an acidity control agent that helps strengthen the egg white foam.
- 1 cup Cake flour: Gives a soft and light structure to the cake.
- ½ tsp Salt: To balance the sweet taste of sugar. Can help enhance the vanilla flavor and give flavor dimension to the cake.
- 1½ tsp Vanilla extract: To give a distinctive aroma to the cake.
How to Make Angel Cake
First, preheat oven to 350°F. Prepare an ungreased 9-inch cake pan.
In a bowl, combine the egg whites and cream of tartar. Then, gradually add the sugar until the egg whites form stiff peaks.
The meringue should be shiny and hold its shape. Once the meringue forms stiff peaks, add the vanilla extract and mix again.
Sift flour, then gently fold in egg whites. Use a rubber spatula or large spoon, folding carefully so as not to deflate the meringue. Continue folding until the flour is completely incorporated.
Then, pour the batter into the prepared cake pan. Smooth the top with a spatula, but do not tap the pan.
After that, bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Turn the pan upside down on a wire rack and let the cake cool completely in the pan (about 1-2 hours); this helps the cake retain its light texture.
When cooled, use a knife to gently loosen the sides of the cake from the pan. Carefully remove the cake from the pan and transfer to a serving platter.
Slice and serve as is or garnish with berries jam and whipped cream.
Notes
Ensure the bowl used to beat the egg whites is clean, dry, and free of any egg shells. For maximum fluffiness, the egg whites should also be separated from the yolks.
When beating, use a folding technique to prevent the batter from deflating and to ensure that the flour is incorporated evenly.
Keep an eye on the cake during baking. Don’t let the top get too brown.
Nutrient Content
The following is a description of the nutritional content of this cake.
Protein
This cake has good protein content. This protein mostly comes from egg whites which are the main ingredient in making this cake.
Carbohydrates
This cake contains carbohydrates that come from sugar and flour.
Minerals
This cake also contains minerals that are good for the body, even in small amounts. There is calcium that comes from cream of tartar, sodium that comes from salt, and potassium from egg whites.
Serving Recommendations
You can enjoy this cake with various dishes to add flavor and give variety when serving it. Here are some dish accompaniments for this cake.
Fruit Sauce
Serve this cake often with fruit sauce to give it a fresh sweet and sour taste. Choose a fresh fruit sauce, such as strawberry sauce, to make the natural sweetness of this cake even more pronounced. The blueberry sauce gives a contrasting color and sweet and sour taste. There’s also raspberry sauce to add a sharper sweetness.
Jam
Fruit jam such as apricot or strawberry jam spread on top of this cake can give a natural sweet taste. This is a simple way to give variety in flavor.
Coffee or Tea
Apart from additional types of fruit, there is also coffee or tea which can complement this cake. Earl Gray tea, which is light and aromatic, is a suitable addition to this cake. Warm coffee such as a latte or cappuccino can give a warm atmosphere and aroma.
Angel Cake is a simple but luxurious dessert. Its soft texture, light taste, and beautiful appearance make this cake a favorite of many people. Angel Cake also always gives an unforgettable sweet touch to those who eat it.
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Come on, try making other dessert recipes below!
Angel Cake
Ingredients
- 1½ cup egg white
- 1¾ cup sugar
- 1½ tsp cream of tartar
- 1 cup cake flour
- ½ tsp salt
- 1½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prepare an ungreased 9-inch cake pan.
- In a bowl, combine the egg whites and cream of tartar. Gradually add the sugar until the egg whites form stiff peaks. The meringue should be shiny and hold its shape. Once the meringue forms stiff peaks, add the vanilla extract and mix again.
- Sift flour, then gently fold in egg whites. Use a rubber spatula or large spoon, folding carefully so as not to deflate the meringue. Continue folding until the flour is completely incorporated.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula, but do not tap the pan. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Turn the pan upside down on a wire rack and let the cake cool completely in the pan (about 1-2 hours); this helps the cake retain its light texture.
- When cooled, use a knife to gently loosen the sides of the cake from the pan. Carefully remove the cake from the pan and transfer to a serving platter.
- Slice and serve as is or garnish with berries jam and whipped cream,
Notes
- Ensure the bowl used to beat the egg whites is clean, dry, and free of any egg shells. For maximum fluffiness, the egg whites should also be separated from the yolks.
- When beating, use a folding technique to prevent the batter from deflating and to ensure that the flour is incorporated evenly.
- Keep an eye on the cake during baking. Don’t let the top get too brown.
