Tilbake til oppskriften på norsk!
This week I was so lucky and got an angel food cake pan sent to me from my good friend Ann from Missouri and I had to bake right away.
This week I also expected a visit from some good friends and I thought that they could be my test-panel this time. Luckely all my testers still live 🙂
I don`t think they were just polite, so the result was 5 x thumbs up including myself and my husband.
The recipe is a Angel Food Deluxe from StarTribune.com . I Googled quite some recipes, and they was pritty mush the same wherever I searched. So it was the icing that endet my searh .
This cake is delicious light and delicate. I will definitely make it for several occations and vary the choice of icing. Do not misunderstand, for the icing on this cake was so yummy 
- 1 c. (160 gr) cake flour *
- 1 1/2 c. (195 gr) powdered sugar
- 12 egg whites
- 1 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 c. (210 gr)granulated sugar
- 1 1/2 tsp. vanilla
* If you don`t have cake flour, you can substitute 0.8 oz (20 gr) of all p flour and add 0.8 oz (20 gr) corn starch
** Cream of tartar can be difficult to find in some countries. I’ve bought my at Tomsann cakeart supplies. The link to the store you will find on the right side of this page.
Icing / Filling:
- 15.5 fl oz (4.5 dl) heavy whipping cream
- 4 tsp sugar
- 1 – 3 Tbsp cocoa powder – to your taste
If you want to cut the cake into layers, increase to …
- 24 fl oz (7 dl) heavy whipping cream
- 6 tsp sugar
- 1.5 – 4.5 Tbsp cocoa powder – to your taste
- 1 basket fresh strawberries – 1 Ib (500 gr)
- Chocolate curls – 1.5 oz (50 gr)
First, separate the eggs. Poure the egg whites into the mixing bowl and the egg yolks you can save and use in a waffles batter, scrambled eggs or something else.
Sift together flour and powdered sugar in a separate bowl and set aside. Are you using vanilla sugar, sift it in too.
Do not put the sifter away too far, the flour mixture will be siftet one more time later on.
Measure the sugar in a separate bowl and set aside.
Poure in with the egg whites, the salt and cream of tartar. Start the mixer and whip until white foam.
Then add the sugar, little by little while the mixer runs at full speed. Beat until stiff peaks and firm meringue. Are you using vanilla extract, add it in to the meringue at the very end of whipping.
I transfer the meringue into a HUGE wide bowl, because I feel it is easier to fold in the flour when I have some more room in the bowl.
Sift in 1 /3 of flour mixture and fold it gently into the meringue. Add 1 /3 more flour mixture and fold again. Finally fold in the remaining flour mixture.
The easiest and most gentle way to fold in the flour is by using a rubber spatula. Hold the bowl with one hand, cutting the rubber spatula across the bowl in the middle and continue around the edge while rotating the bowl a 1/4 turn. Continue this movement until the flour is desolved. If stiring in the meringue, it will collapse.
Pour batter into a un greased pan with removeble bottom, a large springform, with the bottom atached inverted will also work fine .. I take a sharp knife and cut circular shapes to remove any large air pockets in the batter.
Bake the cake at 375 F (190C) degrees for 35 – 40 minutes.
Until the top bounce back when it is pressed down lightly.
This cake tends to make a crater when it cooles , so it should be placed upside down until completely cold. It takes about 2 hours.
Do you have angel food pan, make it balances upside down on the bottom of a high drinking glass in the center.
If you use a spring pan… place the cake upside down on a wire rack and set rack up high using a drinking glass in each corner.
The cake can be baked a day ahead, but let it rest in pan overnight.
Using a sharp knife cut the cake loose along the edges of the pan, then cut it loose from the bottom.
The cake is sponge and at the same firm to the touch.
Whip heavy cream with sugar and cocoa powder. Cover the cake on top and the sides. Fill the hole in the middle half full with cream and fill in with delicious, juicy, red and sweet strawberries to a dome at the top of the cake.
Using a potato peeler make the chocolate curls. It is easyest if the chocolate is at room temperature.
Generouse prinkle chocolate on tof as a finish !
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