Golden Angel Cake
An angel food cake made with egg yolks, resulting in a texture close to sponge cake. The batter expands in volume during baking.
Ingredients
egg yolks
4
granulated sugar (for the yolks)
50 g
vanilla extract
a pinch
cream of tartar
2 g
granulated sugar (for the whites), added in 2 batches
110 g
salt
2 g
cake flour
85 g
Instructions
1
Whisk the Yolks
Combine the egg yolks and sugar in a heatproof bowl and warm over a double boiler to 40°C. Beat until the mixture is creamy white and thick, then stir in the vanilla extract until evenly combined.
2
Whip the Whites
Beat the egg whites with the cream of tartar until foamy. Add the sugar and salt in 2 batches and continue whipping to soft peaks — the meringue should hold a tip that bends over slightly. Fold the whites into the yolk mixture in 3 additions, mixing gently after each.
3
Fold in the Flour
Sift in the cake flour and fold gently until just combined, taking care not to deflate the batter.
4
Bake
Pour the batter into an ungreased tube pan and lightly smooth the top. Bake at 160°C for 50–60 minutes. Invert the cake immediately onto a wire rack after removing it from the oven and let it cool completely before unmolding.
