This Angel Food Cake is heavenly. See what I did there? It’s a bit retro I guess, but along with my newfound addiction to 70’s crudités and dip (thank you Girl in a Food Frenzy), I have also developed an obsession for sponge cake. This sky-high, pillowy soft, light as a feather beauty tastes as you imagined a cloud would when you were a child, it’s gluten free and basically fat free too.
This past month has been full. Spectacularly full. Full of events, deadlines and decisions. There’s been some travel, endless appointments and targets, ups and downs AND a job change! Scored a job in the Events team at Parliament House of Australia. #boom
It’s been a month that has been full of thought and for the most part, appreciation of where I am at in life, even with all those moments when I’ve been tested and had to trust my gut. I’ve passed up on things that didn’t feel right (even if they did promise financial gains). I decided I’d rather live more frugally and avoid spending my time working in areas that don’t feed me. Sometimes a girls gotta do what girls gotta do, right?!
I am thankful I can pursue personal and professional happiness over a life filled with obligations and craft the most nourishing life possible is where I’m at and want to be!
So my lovelies, on this day in the middle of May, I’d like to share with you one of my most favourite and not so naughty eats, Angel Food Cake.
I will admit after reading the ingredient list and the instructions on how to make Angel Food Cake, I wondered, ‘why would anyone want to go through with this?’ Because making angel food cake sounds about as intense as diving with sharks. Okay, maybe not that intense, but it’s kinda involved. I mean, all those eggs, all that whipping and sifting, and cream of tartar… what’s that even for? And I have to cool it upside-down? Whaaat! It might as well be called “too-scary-to-make-cake.”
But you see friends, this pretty in pink beauty is made with egg whites, is naturally fat-free and while it does have sugar, it’s lower in calories than most other cakes. Winning!
Preparation time: 1 Hour
Cooking time: 20-25 minutes
- 12 egg whites
- 1 1/2 teaspoons cream of tartar
- 315g (1 1/2 cups) caster sugar
- 150g (1 cup) self-raising flour
- Pink (or a little red) food colouring, to tint
- 300g (2 cups) icing sugar
- 2 tablespoon rose water
Step 1: Preheat oven to 180c/160c fan forced. Use electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Beat in the cream of tartar until just combined. Gradually add 155g (3/4 cup) of the sugar, in 4 batches, beating well after each addition until sugar dissolves. Sift flour and remaining sugar together 3 times. Gently fold flour mixture and a little food colouring (to tint) into egg white mixture. Spread mixture in a 21cm (base measurement) un-greased angel food cake pan. Smooth the surface and wipe side of pan clean. Bake for 20-25 minutes or until mixture springs back slightly when touched.
Step 2: To avoid catastrophe, cool the cooked cake upside-down until room temperature, about three hours. Cooling the cake upside down makes the cake extra light and airy. Once cool, gently ease the cake out of the pan. Place upside down on a serving plate.
Step 3: Combine the icing sugar, water and rosewater in a heatproof bowl. Place bowl over a pan of simmering water (don’t let the bowl touch the water). Cook, stirring, until smooth and mixture is the consistency of pouring cream. Tint pale pink with food colouring. Drizzle icing over top of cake, allowing icing to drip down the side. Set aside to set. Decorate with sugared flower petals.
NOTE: If you don’t have an angel food cake pan, a bundt cake pan will work a treat.
I’d love to know, what are some of your most favourite and not so naughty eats?
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