Angel Food Cake

Angel food cake with crème anglaise, Chantilly cream and blackberries
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Angel Food Cake
Serves 12
Angel food cake with crème anglaise, Chantilly cream and blackberries
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 125 g Cake Flour, sifted
  2. 350 g Caster Sugar, super fine
  3. 0.25 tsp Salt
  4. 12 unit Egg Whites, room temperature
  5. 80 g Warm Water
  6. 1 tsp Vanilla Extract
  7. 1.5 tsp Cream of Tartar
  8. 1 unit Crème Anglaise (Basic Recipe)
  9. 1 unit Chantilly Cream (Basic Recipe)
Instructions
  1. Preheat the convection microwave oven at 180°C. Proceed to sift together the cake flour, salt and half of the sugar. Set the remaining sugar aside.In a bowl, use a whisk to combine egg whites, water, vanilla extract and cream of tartar. After 2 minutes, use a hand mixer. Mix the remaining sugar into the egg mixture, beat at medium speed. Once you achieve medium peaks, add some flour mixture to the foam. Fold in gently using a spatula. Continue folding in the flour until well incorporated.Carefully spoon the mixture into an ungreased tube pan. Bake the cake for 35 minutes before checking for doneness using a wooden skewer.
  2. Cool upside down on a cooling rack for at least an hour before removing from the pan. Assemble the cake with your desired amount of crème anglaise, blackberries and Chantilly cream topping.
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