Angel Food Cake
An extremely light and fluffy sponge cake made from whipped egg whites, with no added fats.
65 min
Medium
Americana
10 servings
The story behind
Angel Food Cake gets its name from its texture, which is so airy that it is said to be 'food for angels.' In the image, you can see a tall cake with a white, porous crumb, topped with a generous layer of white whipped cream and garnished with fresh sliced strawberries. It is presented on a glass cake stand, highlighting its elegance and simplicity as a refreshing dessert ideal for celebrations.
Instructions
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1Beat the egg whites with the cream of tartar until soft peaks form.
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2Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
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3Gently fold in the sifted flour using a spatula, being careful not to deflate the mixture.
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4Bake in an ungreased tube pan at 175°C (350°F) for 35-40 minutes. Cool the pan upside down.
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5Once cooled, remove from the pan and top with whipped cream and strawberries as shown in the photograph.
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