Friday, April 8, 2011

Baking Angel Cake

Last night I suddenly got the mood in baking cakes again especially since my nephews were staying overnight here. I decided to bake something that I've baked successfully before, quick and easy to do, Angel Cake. I baked this once before but then I didn't have my loaf mold yet so the small-sized of cake batter result became so thin when I baked in a big size square cake mold. It didn't look pretty. Now that I have a loaf mold, the cake size result was just nice.

Angel Cake with Cherries.

This is the original recipe that I used but last night I altered the ingredients a bit. Instead of using raisins, I used chopped cherries and omitted salt in the cake batter.

Angel Cake


Ingredients:


5 egg whites
70 gr granulated sugar
60 gr cake flour
40 gr melted butter
1/2 tsp baking powder
20 gr chopped cherries
A tad of vanilla essence
A tad of cream of tar tar (optional)

Tutorials:


1. Mix the egg whites in a bowl by using medium speed mixer and add in cream of tar tar and sugar bit by bit. Mix until this mixture is developed and stiff. Add the vanilla essence into the mixture.

2. Mix the flour with baking powder. Add in this flour mixture into the egg mixture and mix well by using spatula.

3. Pour the melted butter into the cake batter. Mix well.

4. In a separate bowl, evenly cover the chopped cherries with one table spoon of flour so they can float inside the cake batter.

5. Include the chopped cherries (already covered with thin flour) into the cake batter. Mix well by using spatula.

6. Pour the cake batter into the loaf mold and bake on 160 degree Celsius oven for 25-30 minutes.

Overall I was quite happy with the result last night, it was definitely better and prettier than the one I baked previously. The texture of the cake was very soft, smooth and fluffy. Surely, this is a must bake recipe for the future. Although this overall baking experience seemed great, however, I did make some minor oversights again in baking this cake last night. Later on, I did some thinking of what could be improved for a perfect Angel Cake in the future. Below are some post-baking thoughts and lessons learnt based on my personal experience in baking Angel Cakes.

Some tips when baking Angel Cake:

1. Never use more than five egg whites with the above flour measurement. Albeit the final cake result would still look nice but too much egg whites here will cause the cake's taste very much like eggs.

2. Bake this cake with a small fire. Otherwise, the cake result would have a burnt look but inside the cake is actually still wet.

3. Let the cake cool first before removing it from the loaf. Release it gently.

As this cake used quite a bit of egg whites only, last night I had lots of egg yolks leftover. Actually, I utilized them to make chocolate roll cake. Yes, I baked two cakes last nigh. Regrettably, due to too big fire for the oven used (I still cannot believe I missed my attention on this!), I had a dry and burnt on the cake's bottom part. The cake cracked when I tried to roll it. In the end, I had to throw it away (again). I refuse to post the picture of this failed roll cake I baked last night here because it really looked so ugly that make me want to just forget about it and move on.

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