Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes
Angel food cake rests entirely on egg whites, with no butter and no oil. It bakes light and white, and springs back when pressed.
The difficulty is folding, since a heavy hand breaks the air bubbles and the cake collapses in the oven. Never grease the pan with oil or butter. The batter has to grip the sides to climb to its full height.
This batch weighs about 475g, at roughly 109 calories per 100g.
Method
Sift 90g cake flour and 117g kOBE Monk Fruit Blend into two separate bowls until very fine.
Put 260g egg white in a large bowl and whip it with 3g cream of tartar until foamy.
Add the kOBE Monk Fruit Blend to the whites and whip until the mixture is smooth, glossy and holds a stiff peak on the whisk.
Add 5ml vanilla extract and keep mixing.
Sift the flour in and fold gently until no dry flour remains. The mixture should still fill the bowl, stay smooth, hold no large bubbles and show no weeping.
Pour the batter into the pan, level the top with a spatula and tap the pan lightly on the counter.
Heat the oven to 155C with top and bottom heat and bake 45 to 50 minutes at 155 to 160C, until a light press on the top springs back.
Take the cake out, invert the pan onto parchment and let it cool completely, then run a thin knife around the sides to release it.
Tips
Never grease the pan with oil or butter, as the batter has to grip the sides to climb to full height.
Cut the cake with a serrated knife using a sawing motion so it does not compress.
Add the cream of tartar as soon as the whites turn foamy, since adding it later leaves a weak foam and a sunken cake.
Sift the flour and the kOBE Monk Fruit Blend very fine before use so the mixture does not clump.
Invert the pan onto parchment and let the cake cool completely before releasing it.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.