Angel Food Cake

A snow-white, airy crumb that springs back when pressed. The crust is thin, golden, and slightly tacky, contrasting with the spongy, cloud-like interior.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 309
• Protein: 11 g
• Carbs: 49 g
• Fat: 8 g

Ingredients

• 6 piece Egg ( whites only, at room temperature )
• 150 g White sugar ( divided into two parts )
• 50 g Wheat flour ( sifted )
• 10 g Corn starch ( sifted )
• 0.5 tsp Vanilla extract
• 0.5 pinch Gray sea salt
• 0.5 tsp Cream of tartar

Instructions

1. Preparing dry ingredients

   Sift together the wheat flour, cornstarch, and 100g of white sugar. Repeat twice to achieve an extremely fine, aerated powder without any lumps.

2. Whisking egg whites

   In a clean bowl, whisk the egg whites with a pinch of salt and cream of tartar at medium speed. When the whites start to foam and turn white, increase the speed.

3. Tightening the meringue

   Gradually add the remaining white sugar, one spoonful at a time. Mix in the vanilla extract. Whisk until soft peaks form: the meringue should be glossy and hold its shape without being too stiff.

4. Delicate folding

   Sift the flour mixture over the meringue. Fold gently with a spatula from bottom to top while rotating the bowl. Stop as soon as no white streaks remain to avoid deflating the batter.

5. Baking

   Pour into an ungreased tube pan. Run a knife through the batter to release air bubbles. Bake at 170°C. The cake is done when well-risen, golden, and springs back after a light touch.

6. Inverted cooling

   Remove from the oven and immediately invert the pan over a bottle neck or on its feet. Let cool completely for 1.5 hours so the structure sets without collapsing.

Chef's tips

• Never use a non-stick or greased pan: the cake needs to cling to the sides to rise properly.
• Ensure your bowl is perfectly clean: any trace of fat will prevent the egg whites from whipping correctly.
• Only unmold once the cake is completely cold by running a thin knife blade around the edges.

Storage

Store under a cake dome at room temperature for up to 2 days. Do not refrigerate, as it will toughen the crumb.