The healthiest cake in the world….

I’ve heard about Angel Food cake before, but as I am normally a fan of indulgent desserts, I have never been interested to try it. Given that it has been declared healthy food month, I scoured my recipe books for an appropriate healthy dessert recipe that wasn’t fruit salad related. I came across this cake – which is a meringue based cake, and contains NO FAT! The recipe is itself a bit perplexing….it doesn’t seem like it will work, however…i assure you…work it does!!

The finished product is like biting into a cloud. its light, and fluffy, airy and deeeelicious. I had to add a filling (I just couldn’t help myself) So there is an optional vanilla pudding with strawberry recipe here if you want to add some indulgence.

Now I warn you this cake is a bit fiddly. There is no raising agent except for the egg whites so you have to be very kind to the batter to ensure it rises as much as it should. I recommend the following:

1. Ensure the egg whites are at room temperature

2. Use a two piece ringed pan

3. Ensure the bowl you mix the egg whites in, as well as the mixer is thoroughly cleaned with lemon and completely dry as any existence of fat will stop the egg whites from rising

I hope that you enjoy. From my family to yours Happy Baking xx

Ingredients

125 grams sifted plain flour

300 grams white sugar

12 egg whites

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoons vanilla extract

Method

1. Preheat oven to !80 degrees C and place rack in centre of oven. 

2. In your electric mixer, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form.

3. Gradually beat in  the sugar, a tablespoon at a time, until glossy stiff peaks form. To ensure the sugar has been completely absorbed, rub a bit of the mixture between your fingers, if you can feel the sugar granules – it needs to be beaten a bit more.

4. Beat in the vanilla extract and almond extract.

5. Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. 

6. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. 

7. Smooth the top and bake in the preheated oven for about 40 -45 minutes. 

Expect the top of your cake to have cracks – this is normal

8. Immediately upon removing from the oven invert the pan.  Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours. This is to ensure that the cake does not fall while cooling. it is an essential step do not skip it. 

inverted pan on a mug

9. When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Use a back and forth motion to cut the cake and fill it

Vanilla Pudding Filling

1 x 100g packet instant vanilla pudding (I used cottees)

600 ml thickened cream

Beat the ingredients together until it thickens, but is still spreadable.

Cut the cake in half using a serated knife. Fill with 1/4 of the vanilla pudding and hulled, sliced strawberries, then put the cake back together and cover with the pudding and decorate with more strawberries.

ENJOY! xx