Angel food cake is a very light and fluffy white cake with a soft texture a delicate flavour as no yolks or butter are used! We Use a Whipping It Up Shot to replace egg whites and flavouring, so we don’t need to make another recipe to use up all those yolks!
It’s Important to use the right baking tin for this cake, it must be cooled upside down but still have air circulating underneath.
View angel food cake tins here!
Ingredients
- 65g Self raising flour
- 1tsp cream of tartar
- 120g caster sugar
- 120ml warm water
- 70g Whipping it up shot of choice
- Pinch of salt
Method
Preheat your oven to 170C fan
- Sieve together the flour, salt and half of the sugar, then set to the side.
- In the bowl of a stand mixer, add the WIU shot, cream of tartar, and water.
- Whisk on high until frothy, then add the remaining sugar.
- Continue whisking until soft peaks have been achieved.
- Add the Flour and sugar to to the meringue mix by sieving a second time, then fold together.
- Pour the batter into an Angel cake tin. Do not grease or line your tin.
- Bake for 20-25mins until the cake springs back when you touch it.
- Remove from the oven and allow to cool upside down for at least an hour.
- To remove from the tin, run a knife round the edge of the tin, then push up the loose bottom.
- Serve your Angel Food Cake with fresh fruit and whipped cream.
