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After working in a busy commercial kitchen all week it was nice to whip up this cake for some R&R! 

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Angel Food Cake
A light airy sponge drizzled with lemon curd and passionfruit. Said to be "food of the angels".
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6685 calories
860 g
2786 g
337 g
94 g
198 g
2434 g
2049 g
713 g
4 g
118 g
Nutrition Facts
Serving Size
2434g
Amount Per Serving
Calories 6685
Calories from Fat 2970
% Daily Value *
Total Fat 337g
518%
Saturated Fat 198g
990%
Trans Fat 4g
Polyunsaturated Fat 17g
Monounsaturated Fat 101g
Cholesterol 2786mg
929%
Sodium 2049mg
85%
Total Carbohydrates 860g
287%
Dietary Fiber 15g
61%
Sugars 713g
Protein 94g
Vitamin A
236%
Vitamin C
357%
Calcium
84%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 125g plain flour
  2. 300g caster sugar
  3. 10 large free-range egg whites
  4. Zest from 2 lemons
  5. Juice from half a lemon
  6. 1 tsp. cream tartar
  7. ½ tsp. salt
  8. ½ tsp. vanilla extract
Topping
  1. 600ml whipping cream
  2. 1 tsp. vanilla extract
Lemon Curd
  1. 10 large free-range egg yolks
  2. 400g caster sugar
  3. Juice from 4 lemons
  4. Zest from 2 lemons
  5. 125g unsalted butter, roughly chopped
  6. 2 passionfruit
Instructions
  1. 1. Preheat oven to 180°C and have a bunt tin or 25cm/10in angel food cake pan on stand by. (Do not grease)- Because the cake is so light in texture it needs to stick to the tin to hold its shape. (I used a bunt tin) If using a bunt tin make sure you have a wine bottle ready with a neck that will fit in the whole of the centre of the tin. (See step 10 for further details).
  2. 2. Arrange an oven shelf in the bottom third of the oven.
  3. 3. Sift the flour and 100g of the caster sugar in a bowl. Set aside.
  4. 4. Separate the egg whites from the egg yolks, making sure you keep the egg yolks to make the lemon curd.
  5. 5. In a Kitchen aid or in a large bowl using electric beaters, whisk the egg whites on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartare, salt and vanilla extract and continue to whisk for a few minutes or until soft peaks form when the whisk is removed from the bowl.
  6. 6. While mixing, slowly add one tablespoon at a time of the remaining 200g of caster sugar. Keep whisking until mixture becomes slightly firm but do not further beat it to form stiff peaks.
  7. 7. Add one-third of the flour mixture and fold gently to combine using a spatula. Repeat until all of the remaining flour mixture is folded throughout the batter. Make sure you keep as much air into the mixture as possible- do not overwork the batter.
  8. 8. Transfer mixture into tin and gently run a sharp knife through the centre of the batter to remove any air pockets or lumps.
  9. 9. Cook in oven for approximately 40-45 minutes or until a skewer inserted into the centre comes out clean. The cake should look golden brown.
  10. 10. Once cooked, remove from oven and immediately turn upside down either onto the neck of a wine bottle if using a bunt tin or onto the cooling legs of the angel food cake tin. Leave to cool for at least an hour.
  11. 11. While cake is cooling, start on the lemon curd. Mix the egg yolks, sugar lemon juice and zest. Cook over a low heat, stirring continuously with a wooden spoon. Cook for approximately 6 minutes or until the mixture has slightly thickened and coats the back of the spoon.
  12. 12. Remove from heat and stir in the butter until it has melted and mixture is well combined. Pass through a sieve into a clean bowl and allow mixture to cool and thicken in the fridge.
  13. 13. To make the topping, beat the cream and vanilla in a bowl until soft peaks form when the whisk is removed- do not over beat.
  14. 14. To assemble, run a sharp knife around the inner and outer edges of the cake to remove it from the pan. You may have to gently pull the cake a little bit for it to nudge. Transfer onto a serving plate.
  15. 15. Spoon topping over the Angel Food Cake and using a palette knife, coat the cake nice and evenly.
  16. 16. Upon serving, cut the passionfruit in half and scoop out the seeds. Drizzle cake with lemon curd and passionfruit. Enjoy!
Notes
  1. The Angel Food Cake without the topping and lemon curd is fat-free. If health conscious enjoy a slice on its own.
beta
calories
6685
fat
337g
protein
94g
carbs
860g
more
Adapted from The Great British Bake Off
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

February 21, 2015
February 21, 2015

Missemzyy

4 Comments

  1. Reply

    Choc Chip Uru

    March 1, 2015

    The perfect and most delicious R&R 😀
    Love angel food cake!

    Cheers
    Choc Chip Uru

    • Reply

      emmalwhite860@msn.com

      March 3, 2015

      Thanks lovely! Its my first time making it and won’t be the last! 🙂

  2. Reply

    Liz

    November 5, 2015

    I long to eat one. It’s been years. Many many years!

    • Reply

      emmalwhite860@msn.com

      November 6, 2015

      Oh you must! It’s delicious, especially smothered in lemon curd!

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