Angel food cake is probably one of the lightest cakes you can make and it screams spring and summer entertaining- you know when everyone is trying to get their bikini body ready! Anyway, this super light cake is spectacular and we love it! Using my
Cuisinart Stand Mixer also makes it one of those quick and easy desserts, maximum enjoyment with minimal effort. You don’t have to use the fruits I have, it is just as successful with kiwis, mango or even peach. Use your imagination!
To make an angel food cake, you must use an angel food pan as it rises quite a bit and because it is so light it needs to have a hole in the middle of the tin or it won’t cook correctly. I first tried angel food cake many years ago and it is a typically American delicacy. A lot of people in the US buy a packet mix to make it, but there’s no need too. Once you get over the number of eggs you need, you’ll see it’s a really simple recipe.
If you’re making a cake with this many egg whites…you need something for the yolks! I used mine to make custard. I did a big batch and then froze some of it in yoghurt pouches so it can go to school with my kids. The kids love the texture of the angel food cake and it allows it to be paired with fillings such as a Chantilly cream and strawberries to make an amazing dessert.
To make a cake this light and fluffy you need an awesome mixer, and that is where the
Cuisinart stand mixer does the job. It perfectly whipped my egg whites to high, stiff peaks and made making this cake a dream. With the many speed options, it is easy to choose what speed is needed for mixing.
If you haven’t got a mixer, then pop over and
read this comparison article about two of the top mixers available in our store and see how they compare. The Cuisinart stand mixer is easy to use and the large capacity of the bowl is where it shines when making things like this cake.
Watching the egg whites go from a sticky clear mess to stiff peaks is pretty cool and the kids love it. It’s fun testing if the eggs whites are ready on nor too. On that note: do you know what stiff peaks means? Lift the head of the stand mixer. If the remaining egg whites that fall when the beater comes out stay upright…then you’ve done it!
Angel Food Cake
- 12 egg whites
- 1 cup plain flour
- 1 tsp vanilla paste
- 2 tbsp corn flour
- 1 1/2 tsps cream of tartar
- 1 1/2 cups caster sugar
- 1/4 tsp salt
- Filling and top:
- 1 punnet strawberries
- 250 mls thickened cream
- 1 tin passion fruit
- vanilla paste
Preheat the oven to 180 degrees.
In the bowl of the mixer, combine the egg whites, cream of tartar and vanilla.
Using your Cuisinart Stand Mixer, beat on medium speed for about 8 minutes, or until stiff peaks are achieved.
Combine the sugar, salt, flour and corn flour in a bowl.
Fold the dry mix through the egg white mixture.
Pour into an angel food pan
Bake for 40 minutes.
It is done when the top starts to crack.
Allow to cool then invert and remove from the pan, using a spatula.
Cut the cake through the middle into two halves.
Whip the cream briefly with the vanilla to create Chantilly cream.
Fill with cream and top with sliced strawberries.
Top with the cream and strawberries then drizzle with passionfruit just before serving.
