Santos Recipe for September: Angel food cake

04 / 09 / 2018 —

We want you to enjoy your kitchen while preparing the simplest to the most elaborate recipes. Alone or in company, in silence or with your favourite music playing in the background, on a rainy day or a hot summer day. This September, we encourage you to try this recipe for Angel food cake.

Ingredients

1. 25 cm loose bottom cake tin (with a stainless steel tube in the centre) or Angel food cake tin
2. 100 g self-raising flour
3. 225 g superfine sugar (ground without becoming icing sugar)
4. 56 g superfine sugar (ground without becoming icing sugar)
5. 10 large egg whites (390 g of pasteurised egg whites) at room temperature
6. 1 1/2 teaspoon cream of tartar
7. 1/4 teaspoon salt
8. 2 teaspoon vanilla extract
9. 1 teaspoon lemon zest
10. For garnishing: Red berries, ice cream, chocolate syrup or icing sugar

Method

Preheat oven to 175-180 ºC (gas mark 3-4), heat at top and bottom.

Line the bottom of the cake tin, approximately 25 cm in diameter, with greaseproof paper. Although this is not strictly necessary, it helps make the cake more attractive after unmoulding. In order for the batter to cling to the sides and rise properly, it is very important not to grease the tin.

Sift and combine the flour with 225 g of sugar. Once both ingredients are well mixed sift again. Set aside.

Place the egg whites in a large, clean bowl that is completely free from any grease. Sift the cream of tartar and salt over them. Start beating with a hand whisk at low speed, until the egg whites are frothy and the cream of tartar and salt have completely dissolved. This will take about 2 minutes. From this moment on, gradually increase the speed until reaching medium-high speed. Continue beating until the egg whites reach the soft peak stage. This happens when the egg whites form soft peaks that droop to the side.

Slightly reduce speed and add 56 g of sugar, one spoonful at a time, at 10-second intervals. Continue beating at medium-high speed until the whites are glossy, stiff and thick, in such a way that when you lift the whisk out of the bowl, the peaks are firm but the tip of the peak curls over on itself.

Add the vanilla extract and lemon zest and continue beating for 1 minute at medium-high speed until they are completely blended. Now, add the flour and sugar mixture into the beaten egg whites. It is advisable to do this in four separate additions, sifting the mixture each time onto the beaten egg whites, and then incorporating it by hand, with the help of a rubber spatula using a folding motion, turning the bowl a quarter turn each time.

Pour into the cake tin, ensuring that the batter reaches the bottom, and smooth out the surface.

Bake in the oven for about 40-45 minutes, without opening the oven, or until the surface is golden brown and firm to the touch. Insert a toothpick in the centre of the cake to check if it is ready. If it comes out clean, the cake is ready; if it comes out wet or coated with moist crumbs, it is better to leave it in the oven a few more minutes. Do not bake the cake for more than 50 minutes or it will come out very dry. The cake will rise considerably in the oven, but it will deflate after taking it out.

Remove from the oven and leave to cool upside down. Leave to cool for exactly 1 hour, no more, no less. If it is still hot, it won't hold its shape and if left much longer, it will stick to the sides of the tin.

After this time, unmould by running a knife or spatula around the edge of the tin. This is best done in one go and without hesitation. Remove the bottom of the cake tin and the paper covering it.

Serve, garnished with red fruits, chocolate syrup or ice cream.

To see photos of the preparation and final presentation of this recipe, please visit the blog Sweet and sour.