Angel Cake
Origin of the recipe
The first mentions of angel food cake appeared in cookbooks in the 19th century, but its popularity grew in the 1920s. At that time, egg whites began to be processed en masse, and cooks began to seek new ways to use them. The cake got its name from its light and airy texture, which was associated with angels. It became a symbol of weightlessness and purity.
What do you need for cooking?
Ingredients
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Egg whites
-
Salt
-
Sugar
-
Citric acid
-
Powdered sugar
-
Flour
Cream
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Egg yolk
-
Sugar
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Vanillin
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Milk
-
Flour
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Butter
Decorations
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Coconut flakes
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White chocolate
Kitchen utensils
- Knife
- Bowls
- Mixer
- Ladle
- shoulder blade
- Sieve
- Pastry bag
- Baking pan
- Film
- Spatula
On New Year's or Christmas Eve, even if there's not as much snow outside as you might imagine in children's books, there simply must be something on the table that evokes a winter fairytale. Bake this delicate, snow-white cake for your family and guests.
Step-by-step recipe
Step 1:
Separate the yolks of 6 eggs from the whites and place the yolks in a saucepan.
Step 2:
Add sugar and vanilla, stir.
Step 3:
Add milk and mix well.
Step 4:
Add flour and mix again.
Step 5:
Place the saucepan on the heat and, stirring constantly, bring to a boil, remove from the heat and stir until smooth.
Step 6:
Place the cream in a bowl, cover with plastic wrap and cool to room temperature.
Step 7:
Add a pinch of salt to the egg whites and beat with a mixer until thick foam forms.
Step 8:
Add citric acid, two tablespoons of sugar and beat again with a mixer until stiff peaks form.
Step 9:
Sift flour and powdered sugar into a bowl and mix with a spatula.
Step 10:
Place the dough in a round pan and stir with a stick.
Step 11:
Bake for 35-40 minutes at 170 degrees, then cool and remove from the pan.
Step 12:
Remove the browned layer and cut the sponge cake into two layers.
Step 13:
Mix the butter in a bowl with a mixer.
Step 14:
Mix the cooled cream again with a mixer and add it in portions to the butter, mixing with a mixer.
Step 15:
Fill a pastry bag with cream.
Step 16:
Thickly spread the cream on the first layer of cake, moving the bag in a spiral.
Step 17:
Place the second cake layer on top, spread generously with cream and smooth it out with a spatula.
Step 18:
Cover the sides of the cake with cream.
Step 19:
Sprinkle the top of the cake with white chocolate chips and cover the sides with coconut flakes.
Step 20:
Place the cake in the refrigerator for several hours.
Cooking tips
The cream must be completely cool before mixing with the butter, otherwise it will be too runny. For this cake, a 20 cm round pan will work well.
See also: Delicious homemade cake recipes
