Swedish Angel Food
Swedish Angel Food is a heavenly, cloud-like cake that melts in your mouth with every bite. This Scandinavian twist on the classic angel food cake features ultra-light, aerated batter achieved through perfectly whipped egg whites and a meticulously sifted mixture of flour, cornstarch, and powdered sugar. Enhanced with a hint of vanilla, this cake is baked to a golden perfection in an ungreased tube pan, creating its signature spongy texture and airy crumb. Cooling the cake upside down ensures it retains its lofty structure, while its low-fat profile makes it a guilt-free dessert option. Serve it plain or elevate it with fresh berries and whipped cream for a traditional Swedish touch that’s perfect for any occasion. Rich in flavor yet delicately light, this dessert is a celebration of simplicity and texture that will captivate your taste buds.
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Recipe Information
Ingredients
- 12 large Egg whites
- 250 grams Granulated sugar
- 90 grams All-purpose flour
- 15 grams Cornstarch
- 60 grams Powdered sugar
- 1 teaspoon Cream of tartar
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F). Ensure your baking equipment, especially the mixing bowl, is clean, dry, and free of grease to achieve properly whipped egg whites.
In a medium bowl, sift together the all-purpose flour, cornstarch, and powdered sugar. Sift the mixture twice more to ensure it is well-aerated and lump-free. Set aside.
In a large mixing bowl, add the egg whites and let them come to room temperature for 10-15 minutes, which helps them whip better.
Using a mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar and salt, then increase the mixer speed to high. Continue whipping until soft peaks form.
Gradually add the granulated sugar, about 1 tablespoon at a time, while mixing. Whip the egg whites until stiff, glossy peaks form. Be careful not to overbeat, as this can cause the mixture to collapse.
Gently fold in the vanilla extract using a spatula. Avoid deflating the egg whites during this step.
In three small additions, sift the flour mixture over the egg whites and gently fold it in after each addition. Use a light hand to maintain the airy texture.
Transfer the batter to an ungreased 25cm (10-inch) tube pan. Smooth the top with a spatula and gently tap the pan on the counter to release any large air bubbles.
Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back lightly when touched.
Remove the pan from the oven and immediately invert it onto a stable surface or the neck of a bottle to cool completely. Cooling upside down helps maintain the cake's structure.
Once cooled, gently loosen the sides with a knife or spatula, and carefully remove the cake from the pan.
Slice with a serrated knife and serve plain or with fresh berries and whipped cream for a classic Swedish touch.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 31.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 152 mg | 3% | |
*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.
