What is an Angel Cake?
Still little known at home, the Angel cake is a round cake, with holes in its center and whose texture is ultra light and soft . Angel Cakes can be in the form of individual cupcakes or a classic cake to share . The ingredients are very classic: egg whites, flour, sugar, cream of tartar and a pinch of salt.
As cream of tartar is difficult to find in France, Coralie Ferreira , culinary stylist and author of the book Angel Cakes, divine recipes (ed Hachette Pratique) proposes to replace it with butter or a neutral oil such as that of grape seed and a spoon of yeast.
The little story of the Angel Cake
Before arriving in France Angel Cake has already conquered America and Japan. This cake originated in the United States appears since the 19th century since we find recipes of Angel food cakes in the cookbooks dating from that time. A cake called him, "Devil Cake" (the cake of the devil) made its appearance at the same time. It also consists of a chocolate flavored sponge cake.
The tips to succeed for sure his Angel Cake
Although Angel Cake is not a complex cake, there are some rules to follow. The tips of Coralie Ferreira to succeed in her Angel Cake for sure:
Rule # 1 : Having a suitable mold is important, it is imperative to have a fireplace mold (available at Yoko Design for example).
Rule # 2: Fit firm white snow but not too much to allow a good incorporation into the dough without breaking them.
Rule # 3: Never butter or flour mold at Angel Cake. Silicone or non-stick molds are also avoided. The preparation could no longer cling properly to the walls of the mold and we would get a cake raplapla. Better to favor molds made of stainless steel or aluminum.
Rule # 4: It eliminates the air bubbles in the mold before cooking and smooth the dough well on the surface to get a regular Angel Cake. It is important to immediately return the cake as soon as it comes out of the oven so that it does not fall and let it cool completely before unmolding and filling.
Angel Cake, an ultra-customizable cake
The real asset of the Angel Cake: it is a great base to customize your cake. Thanks to its light and soft texture, you can play with contrasts. A lemon or red fruit cream is added to bring a hint of acidity. It incorporates a whipped cream to give it smoothness and sprinkled praline for the crunchy side.
As for decoration, we customize our Angel Cake with a simple vanilla chantilly and a veil of icing sugar. For individual sizes, you can put them in chocolate or a coffee icing.
Where to taste Angel Cakes?
The pastry shop Ciel, 3 Rue Monge, 75005 Paris
