Skip to main content

Angel Food Cake ~ 天使蛋糕

 

Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes.









Angel Food Cake ~~  天使蛋糕

Ingredients (A)

  • 100 gm superfine flour  (plain flour also can be used)
  • 90 gm caster sugar   
(B)                                                        
  • 1.1/4 cups egg whites (approx. from 9 'L' eggs) 
  • 90 gm caster sugar 
  • 1/4 tsp salt
  • 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice       
  • 1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste)
Method
  1. Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins.
  2. Mix the flour with the caster sugar, sift thrice.  Set aside.
  3. Add lemon juice, salt and vanilla paste into the mixing bowl of egg whites.  Beat till foamy and soft peaks, then gradually add in the caster sugar, a tablespoon at a time.  Adding sugar all at once will deflate the egg whites.
  4. Continue beating till stiff peaks but not dry.
  5. Sift in the flour and sugar mixture a little at a time.  Fold in lightly.
  6. Add in the orange zest.   Fold in till all the flour mixture has been fully incorporated.
  7. Scoop batter into a 23 cm ungreased chiffon/tube pan.  Smoothen the surface with a spoon or spatula.  
  8. Use a skewer to swirl the batter to break up any air bubbles.
  9. Bake in a preheated oven @ 170 deg.C for 35 to 40 mins. till golden brown.  Remove from the oven and immediately invert the cake to let it cool completely.  Unmould the cake by hand.
  10. Cut the cake with a serrated knife and serve with a dollop of soft whipped cream, berries or dust the cake with some icing sugar before serving.
      

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more