Heavenly Angel Food Cake Recipe

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This classic Angel Food cake recipe is super light and fluffy and with a fun twist. It is dressed up with yummy lemon whipped cream and covered with fun pastel marshmallows.

With Easter just around the corner, I was mulling over what I would make for this holiday. Then while waiting at my chiropractor's office, I saw this Angel Food Cake recipe from a magazine and a light bulb just turned on in my head. Easter... angel... perfect! I scribbled like a mad woman and copied the recipe in whatever scrap paper that I found in my purse. It was the only time in my life that I wished that the doctor would not call my name yet.

The last time I made angel food cake was about more than 20 years ago, in home economics class in elementary. It was also the first time I made it. I don't even own an angel food cake pan. Isn't it one of the first pans a baker should have? Shame on me. Angel food cake making is long overdue.

I contemplated just using one of my regular round cake pans, which is okay too, but you know what, I've waited this long to do it, so I might as well do it right. So off I went to buy my angel cake pan and gathered some left over eggwhites from another project and whipped up some cake.

Angel food cake is simple to make with just a few ingredients. Since there is no leavening agent in this cake, the fluffiness comes from the whipped eggwhites. That is why it is crucial to whip it to stiff peaks without getting it dry. It is also very important that the the bowl is grease free and that there are no eggyolks mixed in with the whites.

Most of the time, angel food cake is served plain with a light dusting of icing sugar. It is also excellent served with fruits on the side. But I want to dress it up for Easter, so I covered it with lemon whipped cream and tutti frutti mini marshmallows. The combination is simply divine!

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ANGEL FOOD CAKE RECIPE

INGREDIENTS

1 1/4 cups (150 g) cake flour
1 1/2 cups (300 g) granulated sugar
1 1/2 cups eggwhites (375 ml) (about 11 eggwhites)
1 tbsp. (15 ml) lemon juice
1 tsp.(5 g)cream of tartar
1/2 tsp.(5 g) salt
2 tsp. (10 ml) vanilla

METHOD

Preheat oven to 325°F.

Mix half of the sugar with the cake flour and sift into a bowl.

In another grease free bowl, beat the eggwhites until foamy. Add in the lemon juice, cream of tartar and salt. Slowly add the rest of the sugar while whisking. Beat until stiff peaks and glossy.

Carefully fold in the dry ingredients and mix until well blended.

Pour into a 10" angel food cake pan. No need to butter or oil the pan.

Bake for 40 to 45 minutes until done. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.

Invert the cake pan on a bottle and let cool upside down. Carefully take cake out of pan.

LEMON WHIPPED CREAM

1 cup 35% whipping cream
2 to 3 tbsp. icing sugar
1/2 cup lemon curd (recipe below)

Beat cream until soft peaks.Add icing sugar and lemon curd and whipped until medium to stiff peaks.

LEMON CURD (yield: 1/2 cup)

1 egg
1/4 cup sugar
zest of one lemon
1/4 cup lemon juice
1/4 butter

Whisk the eggs with sugar. Add lemon juice. Place in a sauce pan. Stir the mixture often until it thickens. Add lemon zest and butter. Transfer to a small bowl and let cool in the fridge.

ASSEMBLY

Invert the angel cake into a serving dish. Cover with lemon whipped cream and add cover with marshmallows. Then enjoy!

Happy Easter!

xoxo,

Angel Food Cake Recipe Top

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