Angel cake is the fluffiest sponge cake I’ve ever tried. It is mainly made of eggs whites and contains no oil or butter. So it’s packed with good quality protein and no added fat. Top it with a spoonful of strawberry sauce and get ready to bite into a slice of heaven!
Ingredients
Cake
300 g egg whites (about 5 eggs)
1 tsp cream of tartar
1 pinch salt
150 g caster sugar
1 tsp vanilla extract
1 tsp lemon juice
90 g flour, sifted
20 g Maizena
Strawberry sauce
500 g strawberries
60 g sugar
20 g lemon juice
1 pinch salt
Method
Add cake flour and salt to a food processor. Pulse them a couple of times to aerate them and make the mix lighter (if you don’t have a food processor just sieve them at least three times);
Beat egg whites on medium-high speed until foamy. Then reduce speed to medium-law and slowly add in sugar, one spoon at a time. Turn the mixer up to medium-high and beat into soft peaks. This takes at least 5 minutes. Finally, add in the vanilla and lemon juice;
Sift and fold in dry ingredients with the help of a wooden spoon or spatula, make sure you do this in 3 additions;
Pour batter into an Angel food cake pan. Make sure you do not grease the tube pan. Add butter or flour to the mold causes the batter to slip down the sides during baking, thus preventing it from properly rising;
Bake at 170 C static/160 C fan for about 35/40 minutes or until the top is golden brown and bounces back when touched;
Cool upside down on a wire rack so the cake holds its shape;
Meanwhile, place strawberries, lemon juice, salt and sugar in the bowl of a processor and pulse until liquid. Then pour through a sieve to remove any seed. Store in the fridge until ready to serve;
When completely cold, run a thin knife around the edges and gently move the center tube to release. You may tap the pan on the counter a few times to help loosen the cake;
Slice with a serrated knife and serve with fresh berries and strawberry sauce. Enjoy!
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