01 November 2016

30 Before 30 - Angel Food Cake

I did it! I made an Angel Food Cake and it wasn't a disaster. It was the complete opposite of a disaster, it was amazing. I used this recipe from The Farmers Daughter, and it was simple and easy.  (below is the recipe, but click on the website to see photo instructions!)

Angel Food Cake

Ingredients:
1 1/2 cups of Egg Whites (approx. 10-12 eggs) - *it's important that your eggs are at room temperature before you start!
1 1/4 cups of Icing Sugar
1 cup of Flour
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla
1/2 tsp Almond Extract
1/4 tsp Salt
1 cup Sugar
1 TBSP nonpareils (sprinkles) - to make your cake colourful! optional (but not really optional) 
Directions:
1) First, separate the egg whites from the yolks, being careful that no yolk contaminates each egg white. Make sure that you have 1 1/2 cups of egg whites, and place in a mixing bowl.
2) Next, in a separate bowl, sift your icing sugar and flour together three times, and set aside.
3) Add cream of tartar, vanilla and almond extracts, and salt to the egg whites. Beat on high speed, and gradually add in sugar. Mix until all of the sugar is dissolved, and stiff peaks have formed.
4) Very gently, fold in flour mixture, 1/4 cup at a time. Then fold in nonpareils!
5) Gently spoon into an ungreased 10-inch tube pan.
6) Bake for 40-45 minutes at 350 degrees.
7) Immediately invert pan onto a cooling rack, and let the cake cool completely before removing from the pan.

I followed all the instruction, and didn't get any egg yolk in the whites when I was separating TEN eggs! My mixer was a huge help and the eggs tripled, even quadrupled in size within a minute. When I carefully folded in the dry ingredients I didn't mix much air out! I even added rainbow sprinkles!


It went into a pre-heated oven (I'm notorious for not pre-heating) and it didn't sink, and went golden brown! I took it out, and let it cool completely in the tin upside down (like everyone who I asked told me!)

For the icing I used this recipe from Pixels & Paperie . It was super easy (even though I needed my mum to help because I was terrified about using the electric mixer over a simmering pot of water! 

Marshmallow Frosting

4 large egg whites
1 Cup ordinary sugar (white or brown)
1 pinch of salt
1 tsp vanilla essence
Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.
Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be lovely and fluffy.
The meringue frosting was like melted marshmallow! So glossy, soft, sticky, and yummy!


I served the cake for dessert at my halloween games night, and everyone loved it. My sister Alex even exclaimed that she wanted a cake like this for her birthday. The left-overs where taken to work to be judged by a group of people who really appreciate their cakes! Even V who doesn't like sweet things adored the frosting and was eating it from the cake!


All and all I'm so fucking proud of this cake. I was so scared about how hard it seemed, but it really was very easy! I do recommend if you make it yourself to make sure the eggs are at room temperature, and that you triple sieve the dry ingredients, and also use an angel food cake tin, or bundt cake tin!

Please try and make this cake yourself - I would love to hear what you think - it has no dairy in it, so it's perfect for daily intolerance friends and family.

I would love to try a cupcake or chocolate version of this cake in the future!

Thanks for reading

Molly xoxo