📝 About This Recipe
Known as the 'Cake of the Angels,' this ethereal dessert is the pinnacle of American sponge cakes, prized for its impossibly light, airy texture and snow-white crumb. Unlike traditional cakes, it relies entirely on whipped egg whites for leavening, resulting in a fat-free masterpiece that melts on the tongue with a delicate hint of vanilla and almond. It is the perfect sophisticated canvas for seasonal berries and whipped cream, embodying a timeless elegance that has graced tables since the 19th century.
🥗 Ingredients
The Dry Base
- 1 cup Cake Flour (sifted before measuring; do not use all-purpose flour)
- 1 1/2 cups Superfine Sugar (Castor Sugar) (divided into two equal portions)
- 1/4 teaspoon Salt (fine sea salt)
The Meringue
- 12 large Egg Whites (strictly at room temperature; absolutely no yolk trace)
- 1 1/2 teaspoons Cream of Tartar (essential for stabilizing the egg foam)
- 1 1/2 teaspoons Pure Vanilla Extract (high quality for best flavor)
- 1/2 teaspoon Almond Extract (provides the classic professional bakery aroma)
- 2 tablespoons Warm Water (helps dissolve the sugar into the whites)
For Serving
- 2 cups Fresh Strawberries (sliced and macerated with a teaspoon of sugar)
- 1 cup Heavy Whipping Cream (whipped to soft peaks)
- 1 sprig Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Ensure your 10-inch tube pan is spotlessly clean and, most importantly, NOT greased. The batter needs to 'climb' the walls of the pan to rise.
-
2
Sift the cake flour and 3/4 cup of the superfine sugar together four times. This aerates the mixture, ensuring the final cake is as light as air.
-
3
In a large, clean glass or metal bowl, combine the room-temperature egg whites, warm water, vanilla extract, almond extract, and cream of tartar.
-
4
Using a stand mixer fitted with the whisk attachment, begin beating the egg white mixture on medium speed until soft, billowy peaks form.
-
5
With the mixer still running, gradually add the remaining 3/4 cup of superfine sugar, one tablespoon at a time. Do this slowly to maintain the air bubbles.
-
6
Increase the speed to medium-high and continue beating until stiff, glossy peaks form. The peaks should stand straight up when the whisk is lifted, but don't overbeat until they become dry or chunky.
-
7
Using a fine-mesh sieve, sift about 1/4 of the flour/sugar mixture over the whipped egg whites.
-
8
Gently fold the flour into the whites using a large rubber spatula. Use a 'down-across-up-and-over' motion, rotating the bowl as you go. Be very gentle to avoid deflating the air.
-
9
Repeat the folding process with the remaining flour mixture in three more additions until no streaks of flour remain.
-
10
Carefully spoon the batter into the ungreased tube pan. Run a butter knife through the batter in a circular motion to pop any large air pockets.
-
11
Bake on the lowest rack of the oven for 40-45 minutes. The cake is done when the top is golden brown and the cracks feel dry and spring back when lightly touched.
-
12
Immediately upon removing from the oven, invert the pan onto its legs or over the neck of a glass bottle. Let the cake cool completely upside down for at least 1.5 to 2 hours.
-
13
Once cooled, run a thin, flexible knife around the edges and the center tube to loosen. Gently tap the pan until the cake releases onto a serving plate.
💡 Chef's Tips
Never grease your pan; the cake must stick to the sides to rise properly. Use room temperature egg whites as they achieve significantly more volume than cold ones. If you don't have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds. Ensure your bowl and whisk are completely grease-free; even a drop of oil or egg yolk will prevent the whites from foaming. Always use a serrated knife with a sawing motion to slice the cake to avoid squashing the delicate structure.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade whipped cream and macerated strawberries. Drizzle with a bright lemon curd for a zesty, tart contrast to the sweet cake. Pair with a chilled glass of Moscato d'Asti or a light sparkling Rosé. Top with toasted almond slivers and a dusting of powdered sugar for a simple, elegant look. Serve alongside a bowl of fresh raspberries and a hot cup of Earl Grey tea.