Angel Food cake with poppy seed

5 from 7 votes

Angel Food cake with poppy seed

Angel food cake is a low fat cake recipe made mostly from egg whites, low protein content flour and sugar. It has a delicate texture and it is as soft as the clouds in the sky.

Prep Time30

Baking time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 163kcal

Author: Katalin Nagy

Equipment

Ingredients

185 g Egg whites approx. 6 egg whites
150 g Granulated sugar pulse blend to super fine sugar
65 g Pastry flour low protein content cake or pastry flour
1 teaspoon White vinegar OR if you can access cream of tartar use ¾ teaspoon of that instead
15 g Poppy seed optional

Metric - US Customary

Instructions

Pre-heat oven to 165 C / 329 F
Sift then measure flour
Pulse blend granulated sugar to superfine sugar then measure
Whip egg whites starting on low speed on your Stand mixer . Add cream of tartar at this point if using it. If using vinegar, it will be added at later stage
Start adding one tablespoon superfine sugar at a time really slowly while increase the speed of your Stand mixer. Once all the sugar in, whip for about 10 minutes until soft peaks and the sugar completely dissolves. Remember, do not overbeat to stiff peaks, it is better your meringue regularly to avoid over beating
Add in vinegar at this point of using it. If you used cream of tartar then move onto the next step without adding vinegar
With the help of a Rubber spatula gently fold flour into egg white in 3 steps always adding only ⅓ of the flour at once. Make sure you do not deflate the mixture while folding
Pour the batter into a 7 inch / 18 cm Angel cake tube pan. Smooth the top with an Offset spatula
Bake for approx. 35 minutes. Do not open the oven door
Flip the sponge Angel Food Cake upside down and let it completely cool in the Pan on a Cooling rack
Once completely cooled down, run a thin knife around the edges and gently tap the pan on the counter until the cake releases
Serve with cream, icing sugar or fruits

Nutrition