Yellow angel cake recipe

Yellow Angel Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful yellow angel cake recipe is a classic dessert that never fails to impress. With its light and fluffy texture and subtle vanilla flavor, it is the perfect treat for any occasion. Made with simple ingredients and a touch of baking magic, this cake is sure to become a family favorite. Whether you're serving it at a birthday party or enjoying it as a sweet ending to a meal, this recipe is guaranteed to satisfy everyone's sweet tooth.

Keywords: yellow angel cake, recipe, classic dessert, light and fluffy, vanilla flavor.

Yellow angel cake recipe details

Yellow angel cake recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

350 g	caster sugar
4 medium	eggs, separated
4 medium	eggs, whites only
1 tbsp	cold water, lightly chilled
120 ml	boiling water
350 g	plain flour
½ tsp	cream of tartar
2 pinch(es)	salt

Instructions

Several Dutch cakes use cream of tartar, alone, for raising. Baking powder or bicarbonate of soda are not used in these recipes and this may seem strange to experienced cake makers. However, many of these cakes use a rather large number of eggs or several additional egg whites, as does this.

Normally made in a tube tin, the finished cake is inverted and the centre space filled with soft fruits and lightly sweetened whipped cream. If you do not own a tube tin, an 8 inch, 20cm cake tin will substitute. You can then cut the cake into slices and serve with fruits and cream on the side.

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and flour a 9 inch, 22cm tube pan, if you have one. Otherwise grease and flour an 8 inch, 20cm cake tin.

Whisk yolks with cold water and sugar for 10 minutes.

Sift dry ingredients into a bowl and add to yolks together with the hot water.

Whisk all 8 whites to stiff peaks in a large clean bowl and fold into batter.

Pour or spoon into tin and bake for 50-60 minutes (an 8-inch cake may need a little longer due to greater depth of batter).

Cool in tin for 10 minutes and then invert onto wire rack to cool completely.

See initial comments for serving.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a