Yellow angel cake recipe
Yellow Angel Cake recipeThis article was published by: Matthew
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|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|
InstructionsSeveral 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.
ca. 30 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Yellow angel cake recipe
Recipe type: xarchivex
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