Angel Food Cake
Ingredients
- 6 pcEgg (whites only, at room temperature)
- 150 gWhite sugar (divided into two parts)
- 50 gWheat flour (sifted)
- 10 gCorn starch (sifted)
- 0.5 tspVanilla extract
- 0.5 pinchGray sea salt
- 0.5 tspCream of tartar
Method
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.
- 1
Sift together the wheat flour, cornstarch, and 100g of white sugar. Repeat twice to achieve an extremely fine, aerated powder without any lumps.
- 2
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store under a cake dome at room temperature for up to 2 days. Do not refrigerate, as it will toughen the crumb.
