When I was a kid, we used to buy whipped cream in a plastic tub. Once I was older and I discovered you could actually make whipped cream… well, it was an exciting moment. Since then, I’m still amazed at the results one can achieve with a simple electric mixer. Yes, I’ll admit, I’m easily amused.
Angel cake is made with a lot of eggs, a lot of sugar and a whole lot of whipping. It has a “pure” quality – light and ethereal. Hence the name, I suppose.
- 6 oz confectioner’s sugar
- 5 oz flour (Pillsbury Softasilk is wonderful)
- 12 fl oz egg whites (that’s about 10 large eggs)
- 1 1/2 tsp cream of tartar
- 1/2 tsp vanilla essence
- 1 tsp almond essence
- 1/4 tsp salt
- 7 oz caster sugar
Preheat the oven to 350 degrees.
Sift the flour and confectioner’s sugar together. Mix and sift again. Set aside.
Use an electric mixer to mix the egg whites until soft peaks form. Remember that you are mixing 10 egg whites. It’s normal for it to take a while. Add the vanilla and almond extracts, the cream of tartar and the salt and continue mixing to blend.
Gradually add the caster sugar one spoonful at a time while mixing; continue until stiff peaks form.
Sprinkle 1/3 of the flour onto the egg whites and fold in with a rubber spatula. Fold thoroughly. Be gentle but check that there are no flour pockets hiding. Add the second 1/3 of the remaining flour and fold; continue with the last of the flour.
Immediately invert the cake onto a cooling rack until cool. Use a knife or off-center spatula to release the sides and center and turn out onto the rack.
If you didn’t know, Chantilly cream is just cream, whipped until stiff with a bit of vanilla extract and confectioner’s sugar added. Aren’t you excited to know how easy that is to make? Sorry Cool Whip. Secret’s out.