Name: Angel Food Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) pastry flour; 1 cup (250 ml) icing sugar; 1/4 teaspoon (1 ml) salt; 12 egg whites, at room temperature; 1 teaspoon (5 ml) cream of tartar; 1/2 teaspoon (2.5 ml) vanilla extract; 1 cup (250 ml) granulated sugar; 2 cups (500 ml) 35% cream; 1/4 cup (60 ml) icing sugar; 1 cup (250 ml) large coconut flakes, toasted (optional)

Ingredients

Cake

1 1/4 cups (310 ml) pastry flour
1 cup (250 ml) icing sugar
1/4 teaspoon (1 ml) salt
12 egg whites, at room temperature
1 teaspoon (5 ml) cream of tartar
1/2 teaspoon (2.5 ml) vanilla extract
1 cup (250 ml) granulated sugar

 Frosting

2 cups (500 ml) 35% cream
1/4 cup (60 ml) icing sugar
1 cup (250 ml) large coconut flakes, toasted (optional)

Preparation

With the rack in the lowest position, preheat the oven to 170 °C (325 °F).

Cake

In a bowl, combine the flour, icing sugar, and salt.
In a large clean bowl, with no trace of fat, beat the egg whites, cream of tartar, and vanilla with an electric mixer until soft peaks form. Gradually add the granulated sugar, beating until stiff but still pliable peaks form.
Sift the dry ingredients into the meringue, gently incorporating as you add it, folding with a whisk or spatula.
Pour into a 25-cm (10-inch) non-greased angel food cake pan. Bake for 45 to 50 minutes or until the cake springs back when pressed with your fingers.
Immediately place the cake pan upside down on the neck of a bottle and let the cake cool for about 3 hours or until completely cooled. Run a thin knife blade around the edge of the cake pan and then unmould.

Frosting

Just before serving, whip the cream and sugar until stiff peaks form. Cover the top of the cake and sprinkle with coconut.

Note from Ricardo

If you do not have pastry flour, use 280 ml (1 cup + 2 tablespoons) of unbleached all-purpose flour.

Angel Food Cake

Categories

Ingredients

Cake

Frosting

Preparation

Cake

Frosting

Note from Ricardo

Personal Note