Eggless Angel Food Cake
This eggless angel food cake is wonderfully light, airy, and elegant. Its delicate texture makes it a lovely dessert for any occasion.
Equipment
- stand mixer
- 10-inch tube pan
Ingredients
- 1 1/2 cups Aquafaba (liquid from 2 cans of chickpeas)
- 1 tsp Cream Of Tartar
- 1 1/4 cups Superfine Sugar
- 1 cup Cake Flour
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Instructions
- Pour the aquafaba into a saucepan and simmer over medium heat for 10 to 15 minutes until reduced to 1 cup. Cool completely, then chill for 30 minutes.
- Preheat the oven to 325 F. Sift the cake flour, salt and 1/2 cup of the superfine sugar together twice and set aside. Do not grease the tube pan.
- In a very clean stand mixer bowl, whip the chilled aquafaba and cream of tartar on medium high speed for 5 to 6 minutes until soft peaks form.
- With the mixer running, add the remaining 3/4 cup sugar one tablespoon at a time. Keep whipping for 6 to 8 more minutes until the meringue is thick, glossy and holds stiff peaks. Beat in the vanilla and almond extract.
- Sift one third of the flour mixture over the meringue and fold gently with a spatula. Repeat twice more, folding just until no streaks of flour remain.
- Spoon the batter into a 10 inch ungreased tube pan and smooth the top. Run a butter knife through the batter once to remove large air pockets.
- Bake for 40 to 45 minutes until the top is golden and springs back when lightly pressed.
- Immediately invert the pan onto a bottle or its feet and let the cake hang upside down until completely cool, about 2 hours. Run a thin spatula around the edges to release and serve with berries and whipped cream.
Nutrition
Serving: 1servingCalories: 127kcalCarbohydrates: 30gProtein: 1g
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