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Angel cake

17/11/2023

Angel Cake is a very soft and light cake of American origin, whose name means “angel cake”, precisely because of its ethereal consistency. It is a cake based on egg whites whipped to stiff peaks, without added fats like butter or oil. Here’s how to prepare it Italian-style, with the addition of a Mediterranean touch: the aroma of lemon or orange.

Ingredients

  • 10 egg whites
  • 300 g granulated sugar
  • 100 g all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon cream of tartar (or lemon juice)
  • 1 teaspoon vanilla extract
  • Grated zest of 1 lemon or orange (optional)

Preparation

  1. Preheat the oven to 160 °C.
  2. In a large bowl, whip the egg whites with a pinch of salt and the cream of tartar until a foamy mixture forms.
  3. Gradually add the sugar, continuing to whip until you obtain a glossy and stiff meringue.
  4. Add the vanilla extract and the grated lemon or orange zest if you decide to use it, mixing gently.
  5. Sift the flour over the meringue and incorporate it very gently with bottom-to-top movements to prevent the batter from deflating.
  6. Pour the batter into a special angel cake pan or into an unbuttered and unfloured bundt pan; this will allow the cake to “climb” the walls during baking.
  7. Bake in the oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. As soon as it comes out of the oven, invert the pan onto a bottle or a wire rack and let the cake cool completely before unmolding it. This step is crucial to maintain its softness.
  9. Once cooled, run a spatula along the edges of the pan to gently release the cake and unmold it.

If you want to make this cake even more special, you can serve it with a citrus sauce or a mascarpone cream, to add creaminess and an additional Italian element.

Fun Facts

Angel Cake is a cake that requires a large quantity of egg whites, and it originated in the United States towards the end of the 1800s. Tradition has it that it was created to use up leftover egg whites from the preparation of other desserts that required only yolks. Over time, it has become a classic of American pastry and is appreciated for its lightness and versatility.

Angel cake