Angel Cake

Name: Angel Cake - Ruxandra D.
Ingredients: 275 ml egg whites (approximately 8) 150 grams sugar 100 grams flour zest of one lemon grated 1 tablespoon lemon juice a pinch of salt Cream cheese 125 grams cream cheese like Philadelphia 150 grams ma

Dessert - Angel Cake by Ruxandra D. - Recipia

Sometimes I end up with extra egg whites after making other desserts. I freeze them and save them until I have enough for something new. Angel Cake is a dessert I make especially when I want to quickly use up egg whites. The batter is simple and airy, and the mascarpone, cream cheese, and white chocolate filling complements it well. In the end, I add chocolate eggs for decoration, and sometimes I serve it with a simple strawberry sauce. Quick Info Total time: about 2 hours (includes cooling the cake) Preparation time: 30 minutes Baking time: 30-40 minutes Servings: 10-12 slices Difficulty: medium Recipe type: egg white cake, suitable for dessert or special occasions Ingredients For the cake: - 275 ml egg whites (about 8 pieces) - 150 g sugar - 100 g flour - zest of one lemon - 1 tablespoon lemon juice - a pinch of salt For the filling: - 125 g cream cheese (like Philadelphia) - 150 g mascarpone - 100 g melted white chocolate - 1 tablespoon powdered sugar - 1 tablespoon lemon juice For decoration: - small chocolate eggs For serving: - strawberry sauce or jam Instructions 1. Take the egg whites out of the fridge or thaw them if they were frozen. They need to be at room temperature to whip better. 2. Place the egg whites in a large bowl, add a pinch of salt, and start beating them with a mixer until soft peaks form. 3. Add the lemon juice and lemon zest. Continue mixing until the foam becomes firmer. 4. Gradually incorporate the sugar, one tablespoon at a time, while mixing continuously. The foam should be firm, dense, and glossy at the end, like meringue. 5. Sprinkle the flour over the egg white foam in three batches, gently folding from the bottom up with a spatula. Do not overmix, just enough to eliminate any traces of flour. 6. Pour the batter into a bundt pan (or another cake pan) without greasing it beforehand. 7. Bake in a preheated oven at 180°C for 30-40 minutes. Check after 30 minutes with a toothpick. If it comes out clean, the cake is done. 8. Remove from the oven and let the cake cool completely in the pan for at least an hour. 9. For the filling, place the cream cheese and mascarpone in a bowl. Add the powdered sugar and lemon juice, and mix briefly until smooth. 10. Gently fold in the melted white chocolate. The filling will be quite thick. 11. Remove the cake from the pan and place it on a serving platter. 12. Spread the filling over the cooled cake without worrying too much about the appearance. 13. Decorate with small chocolate eggs. 14. Serve the cake with strawberry sauce or jam, as preferred. Why I make this recipe often When I have leftover egg whites, this cake is handy, and it doesn't require complicated ingredients. The cake is light and doesn't feel heavy. The filling is quick to prepare and is perfect if you want something creamier on top of the cake. The recipe is useful for reducing egg white waste and can be adapted based on what I have in the fridge. Tips and Variations Tips - Egg whites whip faster at room temperature. - Incorporate the flour slowly and with wide motions to avoid losing air in the mixture. - To prevent the cake from collapsing, do not open the oven in the first 25-30 minutes. Substitutions - You can use another type of cream cheese, not necessarily Philadelphia, but it should be plain, not flavored. - Instead of chocolate eggs for decoration, you can use almond flakes or fresh fruits. - If you don't have white chocolate, the filling can be made without it, but the taste will be more tart. Variations - The cake can also be made with vanilla or orange extract, not just lemon. - You can add a bit of whipped cream to the filling for a lighter texture. - A plain cake can be used without filling, just dusted with powdered sugar. Serving Ideas - Serve with strawberry sauce or another tart jam. - It also pairs well with fresh berries. - It can be cut into thin slices and taken to go. Frequently Asked Questions Can I use frozen egg whites? Yes, just make sure to let them thaw completely at room temperature before whipping. Do I need to grease the baking pan? No, the cake bakes better ungreased, keeping it airy and preventing it from collapsing after removal. What should I do if the cake collapses after I take it out of the oven? This can happen if it wasn't fully baked or if the flour was overmixed. Let the cake cool in the pan without touching it. Can I use another type of chocolate in the filling? You can, but white chocolate gives the filling a neutral taste and a glossy texture. Dark chocolate will change the color and flavor. Can it be made without the filling? Yes, you can leave the cake plain or just add a thin layer of jam or whipped cream. Nutritional Values One slice (out of 12) has approximately: - 180-200 kcal - Protein: 5 g - Fat: 9 g - Carbohydrates: 22 g These values are estimates and may vary based on the exact ingredients and decoration used. The cake has a moderate sugar and fat content, with protein mainly coming from the egg whites and cheese. Storage and Reheating Angel Cake with filling can be stored in the fridge, covered, for up to 2 days. The plain cake without filling lasts 3-4 days. I do not recommend reheating, as the filling does not hold up well to temperature. If you want to keep the cake longer, you can freeze it without the filling and thaw it when needed.

Angel Cake

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