What is fluffy, not too sweet, and fits perfectly on every cake board? The Angel Food Cake! With a handful of ingredients, a little patience, and loving preparation, this cake sensation can be conjured up in a short time. And best of all: This pleasure is not a calorie sin! EAT SMARTER shows you how to make the Angel Food Cake yourself.
Fluffy cake love
The special thing about Angel Food Cake is its unique consistency: it is tender and soft, like a pillow you want to sink into. A piece of cake can be easily squeezed together without breaking into a thousand crumbs – it springs back to its original shape just as undamaged and is by no means rubbery but absolutely fluffy!
The angel cake is so healthy
If you would like to treat yourself to a piece of cake, you can cut yourself a slice at the Angel Food Cake! A piece of angel cake contains around 200 kilocalories and little fat – a treat that you can enjoy with a clear conscience! The topping made of cream and low-fat quark makes the Angel Food Cake extra creamy. The berries bring a subtle sweetness and the taste of summer to the plate.
Make Angel Food Cake yourself
The ingredients:
For the dough:
- 80 g wheat flour type 405
- 70 g cornstarch
- 270g powdered sugar
- 10 egg whites (use the yolk for something else)
For the topping:
- 200 ml whipped cream
- 100 g low-fat quark
- 1 tsp powdered sugar
- 250 g berry mix
- Powdered sugar for dusting, if desired
The preparation:
- In a bowl, sift the wheat flour, cornstarch, and 70 grams of the icing sugar finely four times. Then preheat the oven to 180 degrees top and bottom heat.
- In a large bowl, lightly beat the egg whites until stiff, and then sprinkle in the remaining 200 grams of the powdered sugar. Continue beating until stiff and glossy.
- Sift half of the flour mixture over the egg white mixture and carefully fold in. Do the same with the other half of the mixture.
- Pour the batter into an Angel Food Cake mold (not greased), smooth it out, and tap it twice on the work surface to close the last air gaps. Bake in the oven for about 25 minutes.
- Take the Angel Food Cake out of the oven and turn it upside down on its metal feet – leave it to cool completely (at least four hours). If the cake has not slipped out of the mold by itself after this time, you can carefully help with a knife.
- Whip the cream until stiff, stir the low-fat quark until creamy and mix together carefully. Stir in the powdered sugar. Spread the cream and quark mixture on the cake and garnish with berries and powdered sugar, if you like.
