Mock Angel Cake
Indulge in the light and airy delight of Mock Angel Cake, a simplified twist on the classic angel food cake that's perfect for any occasion. Made with pantry staples like all-purpose flour, sugar, and egg whites, this cake achieves its signature airy texture without the need for fancy equipment or complicated techniques. The magic lies in gently folding the dry ingredients into whipped egg whites, keeping the batter light as a cloud. Baked to golden perfection, this tender cake pairs beautifully with whipped cream and fresh fruit, making it an ideal dessert for celebrations or a casual family dinner. Ready in just an hour and serving up to 8, Mock Angel Cake is a low-effort, high-reward treat you'll want to make again and again.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 large Egg whites
- 0.5 cup Water
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C). Ensure your baking pan is clean and ungreased. A 9-inch round or square pan works well for this recipe.
In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy.
Add the cream of tartar to the egg whites and continue to beat until soft peaks form.
Gradually add the water and vanilla extract to the egg whites while continuing to beat on low speed.
Once combined, slowly sprinkle the dry ingredients over the egg mixture in small batches, gently folding them in with a spatula. Do not overmix; aim to preserve the airiness of the batter.
Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and invert the pan onto a cooling rack. Allow the cake to cool completely in this position to maintain its structure.
Once cooled, run a knife around the edges of the pan to release the cake. Slice and serve plain, or with whipped cream and fresh fruit for an extra treat.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2189 mg | 95% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 202.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
