Home Recipes Desserts Angel Food Cake Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Angel Food Cake Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 25 min Cooking 30 min Refrigeration 0 min Freezing 0 min 1 large or 8 small cakes Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Cakes Desserts Like it? Share it! Angel Food Cake Zoom In On The Best Angel Food Cake Angel food cake is definitely one of the best dessert to exist. Its soft and ultra light texture goes perfectly well with whipped cream and fresh berries. Besides, it’s the cake of choice to make a strawberry shortcake! The best toppings for this cake Of course, you can use any toppings of your choice, but strawberries and whipped cream are the most popular options. Angel food cake is also delicious with a simple drizzle of maple syrup. Try serving it with a bit of caramel, lemony cream, or custard. SIMPLY DELICIOUS: Make these delicious recipes to go with this cake! Quinoa fruit salad Tropical smoothie Blueberry smoothie Like it? Share it! Bonà savoir What is kosher salt? Kosher salt is ideal to make cakes! It is a non-iodized salt commonly used in baking to avoid the subtle but perceptible iodine taste of table salt. If you don’t have some at home, you can substitute it with sea salt. Ingredients Switch to cook mode Metric Imperial Angel food cake All-purpose flour - ¾ cup 180 mL To discover! Icing sugar - ⅓ cup 80 mL To discover! Kosher salt - ½ teaspoon 2.5 mL To discover! Sugar - ¾ cup 180 mL To discover! Egg whites, at room temperature - 1 cup 250 mL To discover! Cream of tartar - 1 teaspoon 5 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Preparation Switch to cook mode Angel food cake Step 1 Preheat the oven to 350°F (180°C). Step 2 In a large bow, mix the sifted flour with the icing sugar, salt, and ½ a cup (125 ml) of white granulated sugar. Step 3 In another bowl, using a hand mixer at low speed, beat the egg whites with the cream of tartar and vanilla for 1 minute or until soft peaks form. Gradually incorporate the remaining white granulated sugar and whisk at medium speed for 5 minutes or until stiff but still somewhat soft peaks form. Step 4 Gradually incorporate the dry ingredients to the egg white preparation by gently folding the mix using a spatula. Step 5 Pour the preparation into an ungreased bundt pan or into 8 small ungreased bundt pans. Step 6 Bake the 8 mini cakes in the oven for 20 minutes or the large cake for 35 minutes, until the top is slightly golden and a toothpick inserted in the middle comes out clean. Step 7 Immediately place the pan upside down on a wire rack. Let cool at room temperature for 1 hour. Finally, slide a knife blade around the edge of the cake and unmold carefully. Like it? Share it!
