John Myers
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Baking: Angel Cake
The perfect baking: angel cake recipe with a picture and simple step-by-step instructions.
* for the dough
- 8 Protein
- 1 pinch Salt
- 1 tsp Baking powder
- 200 g Sugar
- 1 tsp Vanilla powder
- 80 g Flour
- 20 g Food starch
- 100 g Powdered sugar
* for filling and decoration
- 2 Protein
- 200 g Sugar
- 25 g Desiccated coconut
- For the dough, beat the egg white until stiff, then add salt and baking powder and continue beating until a firm egg white has formed.
- Now add the sugar and beat with a mixer on the highest setting for a few more minutes.
- Mix the flour, cornstarch and powdered sugar and sift in portions over the egg whites and carefully stir in with a whisk.
- Grease a 22cm springform pan with tube base and dust with a little flour. Spread the dough in there.
- Bake in an oven preheated to 170 ° C for 50-60 minutes (chopsticks).
- Then take it out and turn it out onto a wire rack, but do not remove the pan yet.
- When the cake is cold, carefully remove it from the mold and place on a baking sheet. (The dough is very light and airy.)
- Now cut off the upper part (approx. 2 cm) and put aside. Cut a notch around 1.5-2cm wide and deep into the cake.
- For the filling / topping, beat the egg whites in a hot water bath until stiff, then add the sugar and continue beating for 5-6 minutes until a thick, shiny mixture has formed. Now take it out of the water bath and keep beating until the mass has cooled down.
- Then fill some of this mixture into the notch of the dough. Scatter some coconut flakes (2-3 tablespoons) on top.
- Now put the upper part that was set aside back on top.
- Then coat the entire cake with the egg white mixture (meringue) and then sprinkle with the remaining desiccated coconut.
- Now put it in the oven again and dry at 50 ° C for about 30-40 minutes. Then turn off the stove, open the door a crack and let the cake cool down inside.
- PS: This cake can also be served very well as a dessert.
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