Angel Cake

Angel Cake Recipe - A Delicious Dessert from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Angel Cake, a light and fluffy delight, is a favorite among those who appreciate a dessert that's both airy and flavorful. This cake, known for its heavenly texture, is a testament to the art of baking with simplicity and elegance. Made primarily from egg whites, sugar, and flour, Angel Cake stands out for its lack of fat, making it a lighter alternative to many other desserts. Its preparation involves a meticulous process of beating egg whites to perfection, ensuring the cake's signature spongy texture. This guide will take you through the history, nutritional information, and various tips and tricks to perfect your Angel Cake.

History

The origins of Angel Cake can be traced back to the United States in the late 19th century. It was a time when inventive bakers sought to use leftover egg whites, leading to the creation of this ethereal dessert. The cake quickly gained popularity for its unique texture and was celebrated as a symbol of American ingenuity in baking. Over the years, Angel Cake has evolved, with various adaptations and flavors enhancing its basic recipe, yet its core preparation method remains a testament to its historical roots.

Ingredients

5 egg whites
0.75 cup sugar
0.5 tsp cream of tartar
0.5 cup bread flour
1 tsp vanilla

How to prepare

Beat the egg whites until they become stiff and dry.
In a separate bowl, mix together the sugar and cream of tartar, then sift the mixture well.
Gradually add the sugar and cream of tartar mixture to the beaten egg whites, while constantly beating.
Sift the flour into the mixture and continue to beat until well combined.
Add the vanilla extract and gently fold it into the batter until fully blended.
Transfer the batter into a buttered and floured angel cake pan.
Bake the cake at 350°F (177°C) for approximately 50 minutes.

Variations

There are numerous ways to vary the basic Angel Cake recipe. Adding lemon or orange zest to the batter can infuse the cake with a citrusy aroma. For a chocolate version, replace some of the flour with cocoa powder. Incorporating almond or coconut extract instead of vanilla can also offer a delightful twist.

Cooking Tips & Tricks

To achieve the perfect Angel Cake, ensure your egg whites are at room temperature to maximize volume when beaten. Use a clean, grease-free bowl and beaters to prevent any fat from deflating the egg whites. Sift the dry ingredients multiple times to incorporate air and ensure a lighter cake. When folding in the flour and sugar mixture, do so gently to maintain the airiness of the beaten egg whites. Lastly, cooling the cake upside down helps maintain its height and texture.

Serving Suggestions

Angel Cake is best served with a dollop of whipped cream and fresh berries on top. The tartness of the berries complements the sweetness of the cake, creating a balanced and refreshing dessert. For a more decadent treat, drizzle with a light glaze or fruit coulis.

Cooking Techniques

The key technique in making Angel Cake is the proper beating and folding of the egg whites. Achieving stiff peaks without overbeating is crucial. Additionally, the method of sifting dry ingredients and gently folding them into the egg whites helps maintain the cake's lightness.

Ingredient Substitutions

For those looking to reduce the sugar content, sugar substitutes designed for baking can be used, though they may affect the texture slightly. Gluten-free flour blends can replace bread flour for a gluten-free version, but the cake's structure may be altered.

Make Ahead Tips

Angel Cake can be made a day ahead and stored in an airtight container to maintain its moisture and texture. Avoid refrigerating the cake before serving, as the cold can densify its delicate crumb.

Presentation Ideas

Serve Angel Cake on a pedestal cake stand for an elegant presentation. Garnish with edible flowers or a dusting of powdered sugar for an added touch of sophistication.

Pairing Recommendations

Angel Cake pairs beautifully with sparkling wines or dessert wines. The effervescence and sweetness of the wine complement the lightness and subtle sweetness of the cake.

Storage and Reheating Instructions

Store leftover Angel Cake in an airtight container at room temperature for up to two days. Avoid refrigeration, as it can dry out the cake. Angel Cake is best enjoyed at room temperature and does not require reheating.

Nutrition Information

Calories per serving

A slice of Angel Cake contains approximately 140 calories, making it a lower-calorie option compared to many other desserts. Its lightness is a key factor in its appeal to those looking for a sweet treat that won't weigh heavily on their calorie count for the day.

Carbohydrates

A single serving of Angel Cake contains approximately 28 grams of carbohydrates. The majority of these carbs come from sugar, which is crucial for the structure and sweetness of the cake. The flour used also contributes to the carb count, albeit to a lesser extent.

Fats

One of the most appealing aspects of Angel Cake is its virtually fat-free composition. The absence of egg yolks, butter, or oil in the recipe means that a serving of Angel Cake contains less than 0.5 grams of fat, making it an excellent option for those monitoring their fat intake.

Proteins

Angel Cake offers a modest protein content, primarily from the egg whites. A single serving provides about 4 grams of protein, making it a dessert that can contribute to your daily protein intake without the added fats.

Vitamins and minerals

While not a significant source of vitamins and minerals, Angel Cake does provide small amounts of calcium and iron, thanks to the egg whites and flour. Additionally, the eggs contribute a small but valuable amount of vitamin D and selenium.

Alergens

The primary allergen in Angel Cake is eggs. Individuals with egg allergies or sensitivities should avoid this dessert. Additionally, the cake contains gluten due to the presence of flour, making it unsuitable for those with gluten-related disorders.

Summary

Angel Cake is a low-fat, low-calorie dessert option that provides a modest amount of protein and minimal amounts of vitamins and minerals. Its main allergens include eggs and gluten, making it necessary for individuals with sensitivities to these ingredients to seek alternatives.

Summary

Angel Cake is a classic dessert that combines simplicity with elegance. Its light, airy texture and subtle sweetness make it a favorite among those who appreciate a less indulgent dessert. By following the tips and variations provided, you can create a delightful Angel Cake that's sure to impress. Whether served at a casual gathering or a formal occasion, Angel Cake is a versatile dessert that embodies the joy of baking and the pleasure of sharing.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was called Angel Cake, and the name alone made it sound like a heavenly treat. I had always been a fan of baking, and this recipe seemed like the perfect challenge for me.

I first came across the recipe for Angel Cake in an old cookbook that belonged to my mother. The pages were yellowed and fragile, but the recipe for Angel Cake stood out to me with its delicate and light texture. I knew I had to give it a try.

I gathered all the ingredients I needed - egg whites, sugar, flour, cream of tartar, and vanilla extract. As I began to mix everything together, I couldn't help but feel excited at the prospect of creating something so divine.

The process of making Angel Cake was unlike any other recipe I had tried before. It required me to carefully whip the egg whites until they formed stiff peaks, and then gradually fold in the sugar and flour mixture. The addition of cream of tartar added a unique tanginess to the batter, while the vanilla extract provided a subtle sweetness.

As the cake baked in the oven, I watched in awe as it rose to new heights, becoming light and airy like a cloud. The sweet aroma that filled my kitchen was intoxicating, and I couldn't wait to taste the finished product.

When the cake was finally done, I took it out of the oven and let it cool on a wire rack. The golden brown exterior was crisp and delicate, while the interior was soft and fluffy. I couldn't resist cutting a slice and taking a bite.

The taste of Angel Cake was unlike anything I had ever experienced before. It was light and airy, with a hint of sweetness that lingered on my tongue. Each bite melted in my mouth, leaving me craving more.

I was so proud of myself for successfully mastering the recipe for Angel Cake. It had taken time and patience, but the end result was more than worth it. I knew that this recipe would become a staple in my baking repertoire for years to come.

Over the years, I continued to make Angel Cake for special occasions and family gatherings. Each time I served it, my loved ones couldn't help but marvel at its light and ethereal texture. They would always ask me for the recipe, and I would gladly pass it along with a smile.

I often think back to that first time I saw the recipe for Angel Cake and how it sparked a new passion in me for baking. It taught me the importance of patience and precision in the kitchen, and how the simplest ingredients can create the most extraordinary dishes.

As I grow older, I find comfort in knowing that I have a treasure trove of recipes like Angel Cake that I can pass down to future generations. Each one holds a special place in my heart, as they were all acquired from various places and people over the years.

But Angel Cake will always hold a special place in my heart. It was the recipe that challenged me, inspired me, and ultimately brought me joy. And for that, I will forever be grateful.