Black & White Angel Food Cake

Black & White Angel Food Cake: A Light and Airy Delight Made from Egg Whites

If you have leftover egg whites from other cakes or ice creams, you’ve come to the right place! This Black & White Angel Food Cake recipe is perfect for making the most of them, transforming them into a light, airy, and incredibly flavorful dessert. It’s a cake that combines textures and flavors, bringing a touch of elegance to your table.

Preparation Time: 20 minutes
Baking Time: 55-60 minutes
Total Time: 1 hour and 15 minutes
Servings: 12 servings

The History of Angel Food Cake

Angel Food Cake, with its fluffy and light texture, has its origins in culinary traditions that emphasize the use of egg whites. This cake has been cherished over time for being considered an "angelic" dessert due to its delicacy. The Black & White variation adds a layer of refinement and contrast, making it not only delicious but also visually appealing.

Ingredients

- 12 egg whites
- 130 g flour
- 300 g fine sugar (150 g for egg whites, 150 g for the flour mixture)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest or lemon extract
- 2 packets vanilla sugar
- 2 tablespoons cocoa powder
- A pinch of salt

Tips for Ingredients

- Egg Whites: If you’re using frozen egg whites, let them thaw at room temperature, but ensure they stay cool. A little trick: if the egg whites have some ice chunks, crush them with a fork to incorporate them more easily.
- Sugar: Choose very fine sugar to avoid large crystals that can affect the final texture of the cake.
- Cocoa: Use high-quality cocoa powder to achieve a rich chocolate flavor.

Preparation Techniques

1. Prepare the Dry Mixture: In a large bowl, combine the flour, 150 g of sugar, and lemon zest. This combination will add a fresh and aromatic note to your cake.

2. Whip the Egg Whites: In another bowl, beat the egg whites with a pinch of salt. When the egg whites start to stiffen, add the lemon juice. Continue mixing until you achieve stiff peaks.

3. Incorporate the Sugar: Gradually add the sugar, one tablespoon at a time, while continuing to beat. Finally, fold in the vanilla sugar. This step is essential for achieving a stable and airy meringue.

4. Fold in the Flour: Sprinkle the flour mixture over the egg whites, one tablespoon at a time, and gently fold using a spatula in an up-and-down motion, being careful to maintain the airiness of the mixture.

5. Create the Layers: Pour half of the batter into an ungreased pan. Use a spatula to break any air bubbles. Mix the remaining batter with the two tablespoons of cocoa powder, then pour it over the first layer. Break any air bubbles again.

6. Bake: Preheat the oven to 160 degrees Celsius and bake the cake for 55-60 minutes, or until it is golden and springs back when touched. It’s important not to open the oven in the first 30 minutes of baking to avoid affecting the texture.

7. Cool: Once the cake is done, let it cool slightly, then run a knife around the edges and remove it onto a serving platter.

Serving and Pairings

This cake is perfect to serve with a cup of coffee or tea. You can drizzle chocolate glaze or fruit sauce on top for a delicious contrast. Additionally, a dollop of whipped cream can turn the dessert into a true delight.

Possible Variations

- Adding Flavors: You can experiment with different extracts, such as vanilla or almond, to customize the flavor.
- Fruit Layers: Incorporate pieces of fruit, such as raspberries or strawberries, into the batter for an added touch of freshness and color.

Nutritional Benefits

This cake is relatively light, given that it is based on egg whites, which means it has a low fat content. It is a healthier option compared to other rich desserts made with butter and whole eggs. The flour provides carbohydrates, while the sugar adds a boost of energy.

Frequently Asked Questions

1. Can I use brown sugar instead of white sugar?
- Brown sugar may change the texture and flavor of the cake, so it’s recommended to use white sugar for optimal results.

2. What can I do with leftover egg whites?
- You can make various recipes, such as meringues or soufflés, to avoid wasting the egg whites.

3. How can I store the cake?
- The cake stores well at room temperature, covered with a damp towel. You can freeze it, but make sure it is well wrapped.

This Black & White Angel Food Cake recipe is not only delicious but also a creative way to make use of leftover egg whites. Give it a try and enjoy every slice!