Angel cake

I came across this cake on the blog of Isa. It is so fluffy that it’s like eating a cloud! After 2 days, it hardens so eat it quickly. You can cut it into squares and dip it into a chocolate fondue, like mashmallows…

Ingredients

75 g  flour
25 g cornflour
250 g sugar
10 egg whites
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp vanilla extract

Method

  1. Put the flour, cornflour and 125g of sugar into the TM bowl and mix a few seconds speed 6 to mix well together. Tip out into a bowl.
  2. Rinse and dry the bowl and put in the butterfly whisk and the egg whites. Add the cream of tartar and the salt and whisk for 8 min/speed 3/measuring cup OFF
  3. Set the timer to 4 min/speed 3 and progressively add the remaining sugar and vanilla extract through the hole in the lid.
  4. The whites should be firm and form peaks but not be too dry. If it is still not firm enough, continue whisking at speed 3, measuring cup off for 1 minute at a time.
  5. Tip out the whites into a very big bowl.
  6. Sieve the flour mixture onto the whites, a few tablespoons at a time and mix gently with a silicone spatula: cut the whites with the spatula down the middle and make a circular motion going to the bottom and back to the top following the edge of the bowl. Turn the bowl a quarter to the right and keep doing the same movement with the spatula. Stop when all the flour has been incorporated.
  7. Pour into a 25cm diameter mould (ideally with a chimney in the middle or savarin mould but springform can do). Only butter the bottom of the mould (if not using silicone).
  8. Bake at 190C for 25 minutes (it is cooked when the top of the cake springs back when pressed down with a finger).
  9. Leave to cool completely before taking out of the mould. To free it from the mould, use a flat flexible spatula to go around the edges of the cake and turn upside-down onto the serving plate.
  10. Serve with a liquid caramel or a custard made with the leftover egg yolks!
  11. To make the liquid caramel: put 500g white sugar, 125ml of water and 1 tbsp of white wine vinegar in a saucepan stir and put on high heat. Leave to brown without stirring, just tilt the saucepan around to heat evenly. Meanwhile, boil 250ml of water in the microwave or on the stove.
  12. When  the caramel is smoking and amber colour, add the boiling water little by little very carefully as there will be projections. Continue cooking for 1 minute. Leave to cool and transfer into a glass bottle. This caramel will stay liquid even cool, so you can keep it for a long time in your cupboard.

8 Responses to Angel cake

  1. yum yum looks so fluffy will give it a try for sure!

    • French Foodie

      Well, with all the egg whites you just bought, I guess you can make several of these cakes ;-) Hope you enjoy it as much as we did!

  2. Thanks for this recipe, Nora! It’s a perfect way to use up those egg whites that are left over after making Hollandaise sauce, Béarnaise sauce and Crème brûlée in your Thermomix – they only use the yolks !

  3. bravo ! chouette gâteau ….idéal pour utiliser des blancs ! bonne journée !!

  4. bonjour nora,superbe gateau bien appétissant,dit moi,c’est quoi la crème de tartre????
    j’aimerai le faire.bisous

  5. On ne peut que saliver devant tes photos ! Bises !

  6. géniale cette recette, j’ai plein de blancs d’oeufs au congél qui attendent d’être utilisés

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