ANGEL FOOD CAKE
January 25, 2025
ANGEL FOOD CAKE by Javier Tan, Bakeomaniac
32 g Egg White Powder (Hi-Whip) + 224 g Water (Equivalent to 8 Egg Whites)
1 Cup or 120 g of Cake Flour / All-Purpose Flour
3/4 Cup + 2 Tablespoons or 170 g of Sugar (Can be reduced to 140 g if you wish)
2 Teaspoons or 10 ml of Vanilla Extract (or 3 Teaspoons of Vanilla Essence)
1/4 Teaspoon of Cream of Tartar (Optional)
Let the egg white powder and water sit for an hour before using.
Pre-heat oven to 180° C and prepare the tube pan (strongly recommended) or bundt pan. Do not grease the pan.
Beat the egg white with water until foamy, then whisk in the cream of tartar.
Continue whipping at medium-high speed until the egg white is opaque and no longer bubbly. Add in 80 g of sugar at this stage.
Beat at high speed until stiff peak is achieved. After which, beat in the vanilla.
Fold in the sifted flour, caster sugar and salt in three equal portions. Do not overmix.
Transfer the batter onto the ungreased pan and bake for 29 - 36 minutes in the middle rack until golden brown.
Once done, remove the cake pan from the oven and turn the pan over onto another baking tray.
Rest the inverted cake pan in the warm oven (turned off) and leave the door slightly open for an hour to stabilize.
After an hour, remove the cake from the pan. It will be slightly trickier with a bundt cake pan.
Serve and enjoy.