Angel Food Cake

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4 - 6

Melissa De Arabian's delicate and airy, large egg white sponge cake is best garnished with toasted coconut flakes and bright orange slices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup sugar
1/2 cup premium wheat flour
7 egg whites from category CO eggs
2 tsp vanilla extract
3/4 tsp cream of tartar
1/4 teaspoon salt
Sour cream for decoration
Toasted coconut flakes for garnish
1 orange, sliced for garnish
Additional device: standard size bread pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream of tartar, coconut flakes, Oranges

Cooking the dish according to the recipe:

Preheat oven to 160°C.
In a spice grinder or mini food processor, beat half the sugar with the flour for 5 seconds. Transfer to a small bowl.

In a large bowl, with a mixer on medium speed, beat the egg whites with the vanilla extract, cream of tartar, and salt until foamy.

Slowly whisk in the remaining sugar (not the one with the flour). Beat until soft, moist peaks form. Add the sugar-flour mixture, half at a time, mixing with a silicone spatula.
Pour the batter into an ungreased loaf pan. Bake for 35-40 minutes.
Invert the pan and place it on two tin jars, resting the narrow edges of the pan on the jars. This will allow the cake to ventilate. After 45-60 minutes, remove the cake from the pan, loosening it from the edges with a knife. Cool completely and slice with a serrated knife.

Categories:

recipe / Desserts / Cupcakes, biscuits / Cakes / / Melissa d'Arabian

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