Angel Cake is an American classic and is also called Angel Food. These names very accurately reflect both the appearance of the biscuit and its taste. Snow-white, incredibly light as a cloud biscuit on whites, melting in the mouth and leaving behind an amazing taste, captivated everyone who tried it. It is impossible to resist it, it is impossible to refuse it. I tried it for the first time and even prepared it myself at Irina Chadeeva’s master class, where she showed that this delicious biscuit very easy to prepare. In addition, the cooking process does not take much time.

I cook “Angel biscuit” according to Irina Chadeeva’s recipe, it has never let me down and turned out great from the very beginning. You can bake it either in a cake pan or in a regular round pan (you can use any pan, not just a spring pan).

For a rectangular cake pan 10x20cm or a round cake pan 18cm (it is better to use metal or glass pans, as you need the dough to adhere well to the surface):

• 5 large proteins
• 80 g powdered sugar
• 50 g fine sugar
• 60 g flour
• a pinch of salt
• 1/2 tsp. citric acid
• 1/2 tsp. vanilla essence or vanilla sugar

Prepare all the ingredients so that the citric acid and vanilla essence are on hand, measure out all the ingredients, separate the whites and place them in a bowl (whites only).

Sift together flour and powdered sugar.

Add a pinch of salt to the whites and beat until thick. When this happens, add citric acid and sugar (if you are using van sugar, add it at this stage), beat for a couple of minutes. The mass should be soft and tender, but Not fluid, and the peaks bend when you take out the whisk.

If you have vanilla essence, then add it now and beat a little, no more than 30 seconds.

Add the flour and powder and mix the mixture until smooth, there is no need to delay this process, mix until smooth and that’s it. It is better to do this with a spatula from the bottom up and very carefully and gently.

Place the dough in the pan, which should be clean and dry (no oil or parchment paper). Tap the pan a couple of times on the table to prevent large holes from appearing in the biscuit.

Bake the biscuit in the oven preheated to 180 degrees for 25-30 minutes. You can check for doneness with a toothpick by inserting it into the middle; it should be dry. The finished biscuit is elastic to the touch; if you lightly press it with your fingers, the surface will return to its original state.

Turn the finished biscuit in the mold onto a wire rack or a regular bowl (or two), and let it cool completely in this position.

Run a knife along the walls and tap on the bottom; the biscuit should fall out.

I have a springform pan, so I just run a knife through it, remove the ring and carefully remove the bottom.

Biscuit you can simply cut it into pieces and serve with whipped cream, sour cream or berry sauce, or you can cut it lengthwise into two parts and make a cake, for example.

Keep in mind that the biscuit will be sweet. Therefore, in my opinion, sour cream, whipped cream or something similar is ideal for it, but not too sweet so as not to spoil the effect of this miracle.

You can use the remaining yolks to bake!

Bon appetit!

Angel Cake is an American classic and is also called Angel Food. These names very accurately reflect both the appearance of the biscuit and its taste. Snow-white, incredibly light as a cloud sponge cake made with whites, melting in the mouth and leaving behind an amazing taste, captivated everyone who tried it. It is impossible to resist it, it is impossible to refuse it. I tried it for the first time and even prepared it myself at Irina Chadeeva’s master class, where she showed that this delicious sponge cake is very easy to prepare. In addition, the cooking process does not take much time.

I cook “Angel biscuit” according to Irina Chadeeva’s recipe, it has never let me down and turned out great from the very beginning. You can bake it either in a cake pan or in a regular round pan (you can use any pan, not just a spring pan).

For a rectangular cake pan 10x20cm or a round cake pan 18cm (it is better to use metal or glass pans, as you need the dough to adhere well to the surface):
- 5 large proteins
- 80 grams of powdered sugar
- 50 g fine sugar
- 60 grams of flour
- a pinch of salt
- 1/2 tsp. citric acid
- 1/2 tsp. vanilla essence or vanilla sugar

Prepare all the ingredients so that the citric acid and vanilla essence are on hand, measure out all the ingredients, separate the whites and place them in a bowl (whites only).

Sift together flour and powdered sugar.

Add a pinch of salt to the whites and beat until thick. When this happens, add citric acid and sugar (if you are using van sugar, add it at this stage), beat for a couple of minutes. The mass should be soft and tender, but not runny, and the peaks should bend when you take out the whisk.

If you have vanilla essence, then add it now and beat a little, no more than 30 seconds.

Add the flour and powder and mix the mixture until smooth, there is no need to delay this process, mix until smooth and that’s it. It is better to do this with a spatula from the bottom up and very carefully and gently.

Place the dough in the pan, which should be clean and dry (no oil or parchment paper). Tap the pan a couple of times on the table to avoid large holes appearing in the biscuit.

Bake the biscuit in the oven preheated to 180 degrees for 25-30 minutes. You can check for doneness with a toothpick by inserting it into the middle; it should be dry. The finished biscuit is elastic to the touch; if you lightly press it with your fingers, the surface will return to its original state.

Turn the finished biscuit in the mold onto a wire rack or a regular bowl (or two), and let it cool completely in this position.

Run a knife along the walls and tap on the bottom; the biscuit should fall out.
I have a springform pan, so I just run a knife through it, remove the ring and carefully remove the bottom.

The sponge cake can simply be cut into pieces and served with whipped cream, sour cream or berry sauce, or you can cut it lengthwise into two parts and make a cake.

Keep in mind that the biscuit will be sweet. Therefore, in my opinion, sour cream, whipped cream or something similar is ideal for it, but not too sweet so as not to spoil the effect of this miracle.

You can use the remaining yolks to bake

Angel cake, also known as angel food, is very popular in America. This pastry is prepared with whipped whites (without using yolks at all), which makes it snow-white when cut. A classic addition is lemon cream, although often the protein sponge cake is baked in the form of a cupcake and, when served, is simply topped with whipped cream or berry jam.

The presented recipe will be very useful if, after preparing custard on yolks, or, for example, a sauce for, there will be unused whites left and they will have to be placed somewhere advantageously (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angel sponge cake is no more difficult than usual, it turns out very soft, tender and tasty.

Ingredients:

For the test:

• whites of 7 eggs;
• salt - a pinch;
• flour - 70 g;
• baking powder - 1 teaspoon without a slide;
• sugar - 140 g;
• vanilla sugar - 10 g;
• lemon zest - 1 tbsp. spoon.

For impregnation:

• water - 30 ml;
• sugar - 1 teaspoon.

For cream:

• lemon juice - 90 ml;
• butter - 150 g;
• eggs - 3 pcs.;
• lemon zest - 1 tbsp. spoon;
• sugar - 150 g.

Angel biscuit recipe with photos step by step

1. Place the whites separated from the yolks into a clean and dry large bowl. It is not at all necessary to use the freshest proteins for the recipe; on the contrary, it is better to use “aged” ones, that is, those that have been left in the refrigerator in a hermetically sealed container for 3-5 days. You can also use defrosted whites.
   
2. Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
   
3. Continuing to work with the mixer and gradually increasing the speed, add the mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
   
4. Remove the zest from the lemon by grating it on a fine grater (remove only the thin yellow layer, without touching the bitter white part). Add to proteins.
   
5. Sift the flour with baking powder and add it to the protein mixture in 3-4 additions. Each time, smoothly and carefully knead from bottom to top. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
   
6. When all the flour has been mixed in, put the protein dough into a dry pan (do not grease the walls with anything, line the bottom with parchment), and level the surface. Be sure to use a small container with a diameter of about 20 cm. Baking angel sponge cake in a large pan is not recommended, since in this case its center may sink under its own weight. If you don’t find a container of a suitable size, you can take a cake pan with a ridge in the middle, then you can prepare the sponge cake in a larger volume.
   
7. Place the pan in an oven preheated to 180 degrees for 35-40 minutes. Just like when making a standard sponge cake, we try not to open the oven again. To prevent the biscuit from settling, immediately turn the pan with the finished baked goods over and place it on a wire rack or two bowls. Leave to cool.
   

   Lemon cream for angel sponge cake recipe

8. In a thick-bottomed saucepan, combine lemon juice, zest, sugar and eggs.
   
9. Place over low heat and, stirring constantly, bring to a boil and slightly thicken. Remove from heat and allow lemon curd to cool completely.
   
10. Beat soft butter until fluffy. Continuing to work with the mixer, gradually introduce the cooled curd.
    
11. Beat until the ingredients combine into a single butter cream.
    
12. We return to the cooled biscuit. We run a knife along the sides of the mold and remove the baked goods, cut them into two cake layers. Dissolve the sugar in hot water, cool and lightly pour over the crumb (angel sponge cake does not require much soaking).
    
13. Apply a layer of citrus cream to the bottom cake.
    
14. After pouring the impregnation, lay out the second cake layer. Coat the top and sides of the product with the remaining cream.
    
15. If desired, we can arrange dessert. Almond petals and blueberries go well with lemon cream, but you can choose other additives or leave the product without additions.
    
16. We keep our mini-cake in the refrigerator for 3-4 hours, and then start trying.
    

Angel sponge cake with lemon cream is ready! Enjoy your tea!

Angel sponge cake is incredibly tender and almost weightless compared to all other sponge cakes. It has such extraordinary tenderness and lightness thanks to its composition. The most important difference between it and other biscuits is that for its baking, not whole eggs are used, but only the whites. They are what give the white color and airy texture.

Of course, in order to bake this sponge cake, you must follow the technology for preparing such sponge cake dough, and besides this, also the baking method, or more precisely, choose the right form for baking the angel sponge cake.

There is also another secret thanks to which the sponge cake will retain its shape and not deform after baking, but you will learn about this from this recipe. You will also learn about what products can be made from this biscuit. So let's get started.

To bake angel sponge cake, prepare the ingredients according to the list and immediately turn on the oven so that it heats up to 180 degrees.

First of all, sift the flour and powdered sugar into one container, since we will be adding these ingredients at the same time.

Pour the egg whites into a large bowl in which it will be convenient for us to beat them. By the way, to get 150 grams of protein, you will have to take about 5 medium or large chicken eggs and carefully separate the whites from the yolks. The yolks can be used in some other dish. Immediately add vanillin to the whites. Let's start beating until thick and fluffy. Note that no baking powder is used here at all!

Pour all the sugar into the resulting fluffy mass and continue beating until a dense and shiny mass is obtained or, more simply put, until stable peaks form.

After beating with sugar, the protein mass will look like this.

Now we remove the mixer; we won’t need it anymore. Pour in the flour sifted with powdered sugar and very carefully mix it with the protein mixture with a spatula.

As soon as all the ingredients are mixed and a homogeneous mass is obtained, or rather ready-made dough for angel sponge cake, immediately put this dough in a baking dish.

When it comes to pans, it is best to choose a rectangular cake pan rather than wide round pans because they run the risk of the cake inside falling off and looking unsightly.

Another important point: the baking dish does not need to be greased or sprinkled with flour! This will allow the dough to adhere well to the sides of the pan and not fall off. So, lay out the dough, level the surface and put it in a preheated oven.

In my oven, the sponge cake was baked for exactly 20 minutes, watch its appearance: as soon as the sponge cake is slightly browned, it is ready.

Immediately after taking the biscuit pan out of the oven, place it upside down on a wire rack, this will allow the biscuit to maintain its beautiful shape and not fall off. Let it cool completely.

After it has cooled completely, run a knife along the walls to remove the biscuit, then turn the mold over and firmly hit it a couple of times on the table so that the biscuit falls out. This is how he should be.

Angel biscuit can be served simply with tea or milk; it is very tasty on its own.

Another little secret: to make cutting this biscuit more convenient, use a bread knife, the one with teeth.

As promised, I’ll tell you what else you can do with such a biscuit, or rather, what kind of confectionery products. A sponge cake of this shape can be cut lengthwise into 2 or 3 parts and layered with light cream or just whipped cream and decorated on top as you wish. You can also make rolls from it, for which we bake the finished dough on a silicone mat 1-1.5 cm thick, after baking, turn it over onto parchment, let it cool, and then coat it with cream and roll it up. This time I left this angelic biscuit as it is, just to go with a cup of milk.

Hello, friends! While raking through the rubble of culinary photos, I came across Angel's biscuit. I can’t say that this is my favorite sponge cake, but when you need to “attach” chicken whites or prepare a light, airy cake quickly, this recipe will do just fine. I remember when I was preparing this sponge cake, I simultaneously, let’s say, “honed” the recipe for coffee custard. The cream turned out delicious, but absolutely not suitable for this biscuit. Angel sponge cake does not need anything other than light butter (yogurt) cream or fruit and berry sauce. I took the biscuit recipe from Irina Chadeeva’s book chadeyka "Pie Science". Confectioner friends, tell me, is it possible to replace citric acid with lemon juice in this recipe? I don't like the taste of citric acid (I can smell it very well) in the finished biscuit.

Angel biscuit

Ingredients:
chicken whites (large eggs) - 5 pcs.
powdered sugar - 80 g
fine sugar - 50 g
premium wheat flour - 60 g
vanilla sugar - 1 sachet (20 g)
a pinch of salt
citric acid - 1/2 tsp.
split mold with a diameter of 16-18 cm

Process:
I had a mold 18 cm in diameter and 6 egg whites, I recalculated the proportions.
Heat the oven to 180C.
Mix flour and powdered sugar and sift.

In a deep bowl, start beating the whites with salt. When they are beaten to a thick mass that does not flow when turning out of the bowl, add citric acid, sugar and vanilla sugar, beat for a couple more minutes until soft peaks form.

Pour the mixture of flour and powdered sugar into the meringue. Mix thoroughly with a spatula until the dough is homogeneous, using bottom-up movements.

Place the dough in a mold (preferably a springform pan), covered with parchment (without greasing the sides with anything!), and tap it a couple of times on the table.

Bake for 25-30 minutes (it took me a little longer), the finished sponge cake is elastic to the touch, golden in color. Invert the cake pan onto a wire rack to cool completely.

Cut the cooled biscuit along the sides and remove from the mold.
Irina suggests serving Angel sponge cake, cutting it into pieces, with berry sauce or cream.

Like I said, I had coffee custard. I cut the biscuit into 3 layers, layered it with cream, and sprinkled biscuit crumbs on top.