This is a type of sponge cake, so the texture is soft and fluffy. But because there is no fat used at all in this cake, the cake top will be a bit sticky because of the meringue.
Recipe adapted and modified from Baking Bites.
10 egg whites - room temperature
120g icing sugar (Original recipe called for 192g sugar, which is way too sweet for my liking! Hence I reduced a lot for my own bake. Nevertheless, Angel Cake is meant to be sweet!)
128g sifted cake flour
1tsp cream of tartar
1/4 tsp salt
2tsp vanilla extract
1tsp sifted charcoal powder
2tsp sifted cocoa powder
- Preheat oven to 160C.
- Whisk 3/4 of the sugar and cake flour together. Set aside.
- Beat egg whites until frothy, then add in cream of tartar and salt. Add in the remaining sugar, gradually. Continue to beat the egg whites till soft peaks (DO NOT BEAT TILL STIFF PEAK).
*Soft peaks - the egg whites will look like soft waves and when you lift the beaters, the peaks will drop back down into the batter.
- Once you have attained the soft peaks, add in the vanilla extracts. Beat for a few more seconds to evenly distribute the batter.
- Fold in the flour/sugar mixture over the egg whites in several portions. Fold gently each time, until you do not see tracks of the meringue.
- Once it is done, divide the batter into 3 portions.
- Fold in the charcoal powder into 1 portion, until the batter is well mixed.
- Fold in the cocoa powder into another portion, until the batter is well mixed.
- Transfer spoonful of each portion of the batter into an ungreased 9 inch tube pan (with a removable bottom), in an inconsistent pattern, in patches (eg: spoon of white, then 1 spoon of cocoa, then 2 spoon of charcoal, etc).
- Once you are done, tap the pan on the counter few times to release the air bubbles and also to level out the top.
- Send to bake for 50 minutes, until the top springs back when lightly pressed.
- Remove from oven once done, and cool the cake by inverting the tin.
- Once cooled, you may unmould it gently by hand.