Angel food cake with strawberry confiture. An airy and light cake straight from heaven. This cake is also ideal for the cholesterol-conscious.
This is not a typical seasonal recipe, although the addition of strawberry confiture adds a seasonal character. This cake recipe is based on egg-whites, while the egg yolks seems to be useless. Egg yolks may be useless for this recipe, but they are ideal for making my favorite pasta recipe.
That is the reason why I decided to post it. In order to inspire you and start planning your meals and desserts by having in mind the elimination of food waste. When a recipe calls for egg-whites make a research on how you can utilize the egg yolks. For instance you may make the most silky fresh pasta you have ever eaten, find the recipe here. Now back to the cake.
A cake straight for heaven
Angel food cake is a light, spongy cake based on beaten egg whites and stabilized with flour. All of the leavening in an angel food cake is supplied by the air that is whipped into the beaten egg whites.
This egg-white cake is drier than a typical cake and has a strong structure since it does not contain a lot of fat. Actually, the original recipe calls for no fat at all. As a result an angel food cake is less desirable for use in layer cakes or as a component of any layered dessert.
The absence of egg yolks makes this cake perfect for the cholesterol-conscious. While its neutral character gives you the opportunity to pair it with any icing or topping.
Tips for making the angel food cake
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The egg-whites
Eggs lend stability to a product when baking. They also have leavening power; egg whites especially, as they are whipped, trap air that expands when heated. This ultimately creates a larger and lighter product, as demonstrated in this cake’s characteristically spongy and airy texture.
Thus, the key to the success of this cake is the egg-whites mixture. You have to be careful and use a clean bowl when beating the egg-whites. Moreover, special attention should be paid when adding the beaten egg-whites in the cake batter. Once the egg-whites has soft peaks, fold them in the cake batter by hand, working quickly to reduce the deflation of the beaten egg-whites.
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The flour
Flour acts as a stabilizer in baking; its gluten content (the protein component) builds structure and strength in baked goods. I highly recommend to sift the flour since sifting introduces air into the mixture. Moreover, sifted flour prevents an uneven, lumpy texture.
Angel food cake with strawberry confiture
Equipment
- 3 lt bundt cake
Ingredients
- 180 gr butter (room temperature) ,plus for coating the pan
- 430 gr sugar
- 450 gr all-purpose flour
- 1 tsp baking powder
- 375 ml milk (room temperature)
- 1 tsp vanilla extract
- 7 egg whites (room temperature)
For serving
- strawberry confiture
- confectioners’ sugar
Instructions
- Preheat the oven to 175 °C.
- Grease and dust with flour a 3 lt bundt cake.
- In a mixer bowl, on the medium speed beat the butter until smooth. Add the sugar gradually and beat for 2-3 minutes, or until fluffy.
- Add the baking powder to the flour. Add the flour mixture to the mixer bowl in three parts, alternating with the milk. Scrap the bowl carefully after each addition.
- In a separate clean bowl, beat the egg whites and vanilla on high speed until soft peaks form.
- Turn off the mixer and gently fold the egg whites into the cake mixture until just incorporated. Make sure there are no streaks of whites.
- Bake for 50-55 minutes or until a knife inserted into the cake comes out clean.
- Let cake cool in the pan for 10 minutes. Remove from pan and let it cool on a cooling reck.
- Serve with confectioners’ sugar and some strawberry confiture.
I hope you to enjoy my angel food cake post and to give it try. It is a light, spongy cake based on beaten egg whites, stabilized with flour. This cake is perfect for the cholesterol-conscious.
While its neutral character gives you the opportunity to pair it with any icing or topping. I preferred to add some strawberry confiture.
I would be thrilled to hear from you. Tell me about your favorite cake or this fruit you can’t resist from making it a jam. So please do not hesitate to comment below or contact with me on Instagram, or Facebook or Twitter!
P.S.: If you are wondering why my cake has a candle on it, allow me to tell you that one of my favorite people on earth had his birthday on 22th of March. Because of the pandemic we couldn’t celebrate his birthday so I decided to make him this cake and sing “Happy birthday” over a video call.
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