Serve this soft and airy cake with fresh berries and some vanilla custard… so yummy.
Here is the recipe, enjoy!
Angel food cake:
- 12 large egg whites
- 1 vanilla bean
- 1 teaspoon cream of tartar
- 3/4 cup (100 g) all-purpose flour
- 2 tablespoons corn starch
- 1 1/4 cup (280 g) regular sugar
Put the egg whites into a mixing bowl with the cream of tartar and whisk until frothy, about one minute. (If you can’t get cream of tartar just use 2 teaspoons lemon juice instead.)
Now add the sugar, litt by little while. Continue whisking for another two minutes.
It’s important not to overmix at this stage, just the one minute before the sugar is added and then two minutes after.
Transfer the mixture to a very large bowl.
Sift the flour with the corn starch at least five times, then fold into the meringue mixture in three additions.
Use a rubber spatula to carefully fold the ingredients together.
Pour the batter into a greased Angel food cake pan.
Bake on the middle rack in the oven for about 40 minutes.
Leave to cool in its pan for an hour before turning out onto a wire rack.
This is such a light and airy cake, perfect for any occasion!
Dust the cake with some powdered sugar, then serve with fresh berries and some vanilla custard.
You can find the recipe for vanilla custard here, I added some more cream than the recipe calls for to make it runnier.
Angel food cake, topped with homemade vanilla custard and fresh berries…
That’s it for now, I hope you are tempted!
I wish you all a wonderful day.
Hugs from me to you.