Angel Food Cake with Egg Whites

Votes: 3

Time: 55 min.
Complexity: average
Servings: 12

Nutritional value per serving:

Calories 208, total fat 0 G., saturated fats 0 G., proteins 5 G., carbohydrates 47 G., fiber - G., cholesterol 0 mg, sodium 115 mg, sugar 36 G.

This light and airy "Angel Food" sponge cake with a snow-white crumb is baked completely fat-free and dairy-free. For this recipe, you'll need egg whites. Whisk them first with cream of tartar and water, then with sugar, and finally, fold in the flour. To help the sugar dissolve faster, it's a good idea to pre-mill it. For a pleasant flavor, you can substitute traditional vanilla extract with any flavorful extracts, such as orange extract. Bake the cake in a muffin tin with a hole in the center, slice it, and enjoy, spreading it with any sweet sauces or custard you can make with the remaining yolks.

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:

1 and 3/4 cups sugar
1/4 teaspoon salt
1 tbsp. cake flour, sifted
12 egg whites* (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or any extract of your choice
1.5 tsp cream of tartar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: confectionery flour, eggs, cream of tartar, Orange extract

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a food processor, pulse the sugar for about 2 minutes until it's ultra-fine. Sift half the sugar with the salt and cake flour. Set the remaining ground sugar aside.

In a large bowl, whisk the egg whites, water, orange extract, and cream of tartar thoroughly. Beat for 2 minutes, then use a mixer. Slowly sift the reserved sugar into the bowl, beating continuously on medium speed. Beat until medium peaks form, then dust the entire surface of the foam with the sifted flour mixture. Gently fold in with a spatula. Continue in this manner until all the flour is incorporated.
Carefully transfer the mixture to an ungreased cake pan with a hole in the center. Bake for 35 minutes, then check for doneness with a wooden skewer (a skewer inserted into the center of the cake should come out clean).
Cool upside down on a wire rack for at least 1 hour, then remove the cake from the pan.

Note *

To make it easier to separate the whites from the yolks, choose the freshest eggs..

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