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Angel Cake
Instructions
I take the eggs out of the fridge in advance, as the work needs whites at room temperature. I put the whites in the mixer bowl, add the salt and a little lemon juice (or citric acid). I start whipping on the lowest mixer speed, until lots of bubbles appear.
I gradually add the sugar, increasing the whipping speed. At the end I add a little vanilla or any other flavouring. I whip until the sugar crystals have completely dissolved – usually 5–6 minutes.
I combine the flour and cornstarch with the baking powder in one bowl and start carefully adding them to the whites in parts. I mix the batter gently with a spatula in an upward motion, so the whites do not deflate.
I line the bottom of the tin with parchment and transfer the batter into it. It comes out fairly thick, but this does not affect the cake's porous texture at all.
I put the cake in an oven preheated to 175 °C for 25–30 minutes. During baking it is FORBIDDEN to open the door – the cake may collapse. I check for doneness with a toothpick: if it comes out dry, the cake is ready.
I let the cake cool for 5–7 minutes right in the tin, then carefully separate the sides from the walls and take it out. I move it onto a metal wire rack and leave it for a few hours.
I divide the angel cake into layers, after which you can start assembling a cake. This step is optional – the sponge is lovely on its own with a cup of tea. Look how snow-white it is on the cut – no wonder it is called angel!Bon appétit!
Tips
- 1
EGG WHITES ONLY AT ROOM TEMPERATURE – cold ones whip worse and give less volume. Take the eggs out 1–2 hours before baking.
- 2
NOT A DROP OF YOLK in the whites – otherwise the whites will not whip into a firm foam. The bowl and the whisks must be perfectly clean and dry.
- 3
LEMON JUICE (acid) stabilises the egg-white foam. Do not skip this step, or the meringue may "collapse".
- 4
DO NOT OPEN THE OVEN while baking – cold air will "kill" the porous texture. The same principle applies to other kinds of sponge cakes.
FAQ
What to do with the leftover yolks? +
Angel cake is "royal" in terms of waste: 5 yolks are left with nothing to do. Ideas: homemade mayonnaise (2 yolks + 150 ml oil + mustard + lemon juice), custard cream (4 yolks + 500 ml milk + 100 g sugar + 40 g starch), lemon curd (4 yolks + 150 g sugar + 2 lemons + 80 g butter). Shortcrust pastry is also a classic use for yolks. Yolk with sugar (gogol-mogol) is an old-fashioned dessert. You can keep yolks in the fridge for 2–3 days under cling film, or freeze them for 1 month with a pinch of salt added.
What can replace the cornstarch? +
Alternatives: an extra 20 g of flour (the cake will be slightly less fluffy), rice flour (a "lighter" texture, but it needs sifting), corn flour (more tender than the classic wheat one), coconut flour (use three times less and add an egg – a gluten-free option). Potato starch is a classic for Russian sponges, giving "airiness". Cornstarch is more authentic for American "angel" cakes. Modified starch (E1404) is not suitable. Check it: good-quality starch should be snow-white, finely powdered and free of lumps.
How long does the sponge keep? +
At room temperature in cling film – 2 days. In the fridge in a container – up to 5 days. Over time the sponge becomes drier, but that is actually a plus – it soaks up syrups better in a cake. In the freezer – up to 2 months in cling film. Defrost at room temperature for 2–3 hours and the flavour will come back. For "freshness" on the second day, sprinkle the sponge with syrup (50 ml water + 50 g sugar + lemon zest). The ideal age for assembling a cake is "older" than a day, so the sponge holds its shape and absorbs the cream well.
Which cream goes well with it? +
Angel cake is neutral – any cream will suit it. The classics: whipped cream 33–35% with condensed milk, buttercream, custard, curd cream, chocolate ganache. To live up to the "angel" name, Chantilly cream is ideal (cream + icing sugar + vanilla). The fruit range: fresh berries (strawberries, raspberries), fruit purée, lemon curd, pineapple filling. For a "tropical" cake – coconut cream + mango. For a "chocolate" one – ganache made from dark chocolate and cream. A gorgeous combination is with a white chocolate mousse. Soaking syrup: a syrup of water and sugar with vanilla or rum (for adults).
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