Angel Food Sponge Cake
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 12 - 16
Complexity: easily
Servings: 12 - 16
Once you try this world-famous American egg white sponge cake, you'll see how true its name truly is. Its light, fluffy texture and snow-white color are achieved by using no fat or yolks during the mixing and baking process. This delicate, melting sponge cake is delicious on its own as a cake, but you can also top it with various sweet sauces or jams, or use it to make cake layers. They soak up the moisture perfectly and turn any cake into a masterpiece.
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.
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:
- 150 g of premium flour
- 200 g of sugar
- The whites of 8 large eggs at room temperature
- 0.5 tsp cream of tartar
- 1/8 tsp salt
- 55 g icing sugar, sifted
- 0.5 tsp vanilla extract
- Whipped cream and berries for serving
We recommend
Recipes with similar ingredients: premium flour, powdered sugar, vanilla extract, cream of tartar, eggs
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Sift the flour and granulated sugar twice. Beat the egg white with cream of tartar and salt until foamy, then gradually add the powdered sugar, beating until medium peaks form. Stir in the vanilla extract.
- Add the flour to the beaten egg whites in 2 additions, whisking evenly. Transfer the batter to a dry 25cm cake pan with a hole in the middle, spread it out evenly, and bake for 30–35 minutes, until the cake springs back softly when pressed (try not to open the oven for the first 25 minutes).
- Turn the cake pan upside down and let it cool completely without removing it from the pan. Then, run a spatula around the cake and the sides of the pan, flip it over, and tap the pan on the table to release the cake.
- If desired, serve the sponge cake with whipped cream and berries.
The sponge cake can be stored, tightly wrapped, for 3 days (not in the refrigerator).
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
recipe / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
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