Perfect Angel Food Cake with Chocolate wings| Angel Cake Recipe (Light and Fluffy)

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber, while all-purpose flour is often less expensive.

Welcome to the video and introduction of the dish.

Explain the difference between angel food cake and chiffon sponge cake.

Mention that egg white replacer or aquafaba can be used instead of egg whites.

Measure 120 grams of egg whites and add to a mixing bowl.

Measure 3 grams of cream of tartar and add to the egg whites, then whip until foamy.

Gradually add 175 grams of caster sugar in batches while continuing to whip until soft peaks form.

Sift 65 grams of cake flour a couple of times and fold it into the egg white mixture gently.

Prepare to bake the cake by preheating the oven to 170 degrees Celsius.

Pour the batter into a cake pan and bake for 25 to 30 minutes, checking for doneness as oven times may vary.

Remove the cake from the oven and check for a nice golden brown color.

Prepare the angel wings using tempered white chocolate and a palette knife.

Create a template of a wing and use it to shape the chocolate into feathers.

Spread a thin layer of tempered white chocolate on an acetate sheet and cut out the wing shape using the template.

Assemble the cake by piping a thin layer of vanilla chantilly cream on top.

Arrange a generous amount of fresh berries on top of the cream.

Insert the chocolate wings carefully into the cake to finish the presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens