Angel Food Cake for two
On thing I have always missed over here is Angel Food Cake. There is something really special about a proper Angel Food Cake. It is very difficult to get an Angel Food Cake tin here in the UK, and if you do find a proper one, it costs an arm and a leg. I was always going to bring one back from Canada when I went home to visit, but it just never happened.
The other day I spied a recipe for a mini angel food cake that is baked in a loaf tin on Pinterest. It is attributed to recipe the site, Dessert for Two. This is the recipe I used today and I have adapted it to use British measurements as well as North American.
The best thing about the recipe is that you don't need anything other than a metal loaf tin to bake it in. No Angel Food Cake tin needed! You must not use a non-stick loaf tin, as the cake mixture needs to be able to grip the sides of the pan to bake up properly. I just used my metal loaf tin as you see above (this is after baking and I am hanging the cake upside down to cool.)
YOU MUST NOT grease or butter the pan. It must be left as is.
Don't worry about it. Your cake will not stick to the pan and you will be able to release it properly at the end once it is cold.
This is the perfect size for us and as you can see it baked up lovely.
You can also see that it released perfectly from the pan. It is beautifully light and has a wonderful consistency. It is every bit as perfect as a proper angel food cake baked in a full sized tin.
Just look at how beautiful the consistency of the cake is. It has even holes and is soft and spongy as a slice of white bread.
Its light and fluffy, not rubbery at all. You do need to cut it with a serrated knife, using a sawing motion without pressure. If you press too hard you will squash your cake.
I was so very excited to discover this recipe. There are lots of desserts that I used to make using angel food cake. I make one in the summer with whipped cream and strawberries. It immediately sprang to mind! It has been ever so long since I have enjoyed it. I can't wait!
Today we enjoyed it simply cut into slices, topped with a dollop of thick Jersey cream that I happened to have in my refrigerator along with some fresh raspberries and blueberries.
This was so yummy. I love Angel Food Cake. There is no fat in it, just basically egg whites, a bit of sugar and some flour. It is the dieter's dream dessert.
I used to bake angel food cake often for my boss down south It was a favourite to serve when the ladies were coming for lunch!
Its lovely served with a scoop of vanilla ice cream and drizzled with chocolate sauce. Its also pretty incredible toasted!
I would call this a winning recipe and I think you will enjoy it as well!
Yield: Makes one loaf sized cake
Small Batch Angel Food Cake
All of the deliciousness of a full sized cake, perfectly sized for two.
ingredients:
- 150g granulated sugar, divided (3/4 cup)
- 70g plain flour (1/2 cup all purpose)
- 1 TBS cornflour (cornstarch)
- 210g free range egg whites (7 large)
- 2 tsp vanilla extract
- 3/4 tsp cream of tartar
- 1/4 tsp salt
To serve:
- whipped cream, or thick cream, or clotted cream
- fresh berries or fruit
instructions:
How to cook Small Batch Angel Food Cake
- Preheat the oven to 165*C/325*F/ gas mark 3. Have ready a 9 by 5 inch loaf tin. Make sure that is is NOT a non-stick pan. Also please do not line the pan or grease it in any way. Angel food cake needs a ungreased ordinary tin pan in order to rise properly.
- Measure 50g of the sugar into a bowl (1/4 cup) along with the flour and cornflour. Whisk together and set aside.
- Put the egg whites into a large grease free bowl, along with the vanilla, cream of tartar and salt. Beat with an electric whisk on medium speed just until the whites become foamy. Continue to beat whilst adding the remainder of the sugar 1 tablespoon at a time. Beat on high until it forms soft peaks. This will take about 3 to 4 minutes.
- Fold 1/3 of the dry ingredients into the egg whites using a rubber spatula. Be gently and use a straight up and down in the centre, over to the side motion. You don't want to deflate the whites or release any of the air you have beaten into them.
- Repeat, adding the remainder of the flour in two lots Make sure no lumps of flour remain and take care to do everything gently so that the egg whites don't deflate.
- Pour the cake batter into the plain loaf tin, leveling it off. Place onto a baking sheet and bake in the preheated oven for about 40 minutes. When it is done the top will no longer be sticky to the touch and if it cracks the cracks will also not be sticky.
- Have two tin cans laid on a level surface, with a space between measuring the length of you loaf tin. Invert the loaf tin as soon as you remove it from the oven on these tin cans, making sure that either edge of the loaf tin rests on the edges of the tin cans. (see above)
- Leave to cool upside down for at least an hour. I left mine for a couple hours.
- Once your cake is completely cold, using a sharp knife, run it around the inside edge of the loaf tin all the way around to loosen the cake. Gently tip the cake fall onto a cutting board on its side.
- Use a serrated knife to cut the cake into slices, taking care not to squash the cake and using a gentle sawing motion.
- Serve in slices garnished with the cream and berries. Delicious!
I did ask the other day if there were any recipes that you would be interested in seeing me downsize for the smaller family. Have you been able to think of any? I do like a challenge! Happy Wednesday!
