Heavenly Angel Food Cakemodified for the Thermomix by me for my dad's 65th birthday
original recipe from AllRecipes.com (
http://allrecipes.com/Recipe/heavenly-angel-food-cake/detail.aspx)
This is so moist and delicious. Impress your guests (like I did) by turning the TMX bowl completely upside down once the egg whites have formed stiff peaks. Picture shows the cake served with poached strawberries (http://allrecipes.com/Recipe/supreme-strawberry-topping/detail.aspx). Enjoy!YIELD1 large cake (bundt pan size)
NEED- 12 large eggs at room-temperature
- 150g granulated sugar (or icing sugar) for Step 4 + 200g icing sugar for Step 7
- 125g plain all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
DO 1. Separate eggs; discard yolks
2. Measure egg whites to equal 360g, set aside at room temperature for 30 minutes.
3. Meanwhile, whiz 350g sugar 10-15 seconds on speed 9 to make icing sugar; set aside 200g of the icing sugar for
Step 7.
4. Add flour to TMX bowl and mix it with 150g icing sugar for 5 seconds speed 4 to combine; set aside.
5. Wash and completely dry TMX bowl.
6. Put the butterfly in place, add cream of tartar, extracts and salt to egg white in TMX bowl; beat on speed 3.
7. Continue on speed 3, gradually adding 200g icing sugar, beating until sugar is dissolved and stiff peaks form (~10min).
8. With a spoon, fold in flour mixture, 1/4 cup at a time.
9. Gently spoon into an ungreased bundt/tube pan.
10. Cut through batter with a knife to remove air pockets.
11. Bake at 180C for 45-55 minutes or until cake springs back when lightly touched.
12. Immediately invert pan; cool completely before removing cake from pan.
{
Note: edited for clarity about the two lots of sugar, 150g and 200g! If anyone successfully reduces the sugar, please let me know!}
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