Angel Cake Recipes That Taste Like Divine Manna! Taste it

There is no doubt why this cake got its name.

Its body is so soft, delicate and fluffy that it will take you straight to heaven.

Try one of these angel cake recipes and be blown away.

Original angel cake

In the list of recipes, before we start with the less common ones, one classic must not be missing. If you are not an inveterate experimenter, stick to this time-proven classic cake recipe and the result will not disappoint you.

What will we need

1. 350 g of powdered sugar
2. 133 g plain flour
3. ¼ teaspoon salt
4. 12 egg whites
5. 1 ½ teaspoons of sour cream
6. 1 ½ teaspoons of vanilla extract

Method

1. Preheat the oven to 170 degrees
2. Add 250 g of sugar, flour and salt to the bowl
3. Mix the loose mixture together
4. In the next bowl, beat the egg whites
5. Gradually add the remaining sugar to the snow
6. We beat it until stiff peaks start to form
7. Add the vanilla extract to the egg whites and beat again until the vanilla is incorporated
8. Slowly start adding loose ingredients to the egg whites
9. It is important to add the loose ingredients in parts to prevent the egg whites from falling
10. Transfer the resulting dough into a mold and smooth the surface
11. Bake the cake for approximately 40-45 minutes, continuously testing with a skewer
12. When the cake is ready, take it out and place it upside down on a wire rack to cool
13. Then take it out of the mold and sprinkle it with powdered sugar
14. The cake can be served with whipped cream and fresh fruit

Pink fluffy cake

The perfect cake for any celebration. Its colors conjure up a great atmosphere and a smile on the face of all participants. Thanks to its color, it will be unmissable.

What will we need

On the corpus

1. 50 g of butter
2. 150 g of powdered sugar
3. 4 eggs
4. 150 g plain flour
5. a drop of pink and yellow food coloring
6. lemon and raspberry extract

For the buttercream

1. 100 g butter (softened)
2. 200 g of powdered sugar
3. A teaspoon of vanilla extract
4. ½ spoon of milk

For the frosting

1. 200 g of powdered sugar
2. Pink food coloring

Method

1. Preheat the oven to 190 degrees
2. Grease the mold and line the bottom with baking paper
3. Using aluminum foil, divide the form into approximately three equal-sized parts
4. Melt the butter in a saucepan and set aside
5. Beat eggs with sugar in a water bath with boiling water
6. Whisk until the mixture has a thick consistency, approximately 4-5 minutes
7. Pour some of the egg mixture into the melted butter and stir to combine the ingredients
8. Then pour the entire butter mixture into the egg mixture and mix
9. Gradually start adding flour
10. Divide the dough into three bowls
11. Leave one bowl with the dough as it is
12. In the second bowl, mix a drop of pink dye with raspberry extract
13. Add a drop of orange coloring with lemon extract to the third
14. Pour one bowl of dough into each part of the pre-divided form
15. Bake in the oven for about 12-15 minutes
16. Let the cake cool slightly in the tin and then carefully transfer the 3 parts to a wire rack and let it cool completely
17. Beat the butter, sugar, vanilla extract and milk for the buttercream
18. The mixture should have the consistency of a cream
19. We assemble the cake in such a way that its base is the classic body, we spread it with half of the cream, we put the raspberry body on top and spread it with the other half of the cream and we put the lemon body on it
20. For the topping, sift the sugar into a bowl and add water to make a thick but liquid mixture
21. Drop food coloring into the mixture and mix
22. Then spread the glaze over the entire surface of the cake and let it harden

Soft cake with orange

You don’t have to stick to classic recipes and try this recipe for an angel cake full of fragrant orange.

What will we need

1. Olive oil
2. 12 egg whites
3. 1¼ teaspoons of sour cream
4. Pinch of salt
5. 215 g + 210 g caster sugar
6. A spoonful of orange peel
7. A teaspoon of vanilla essence
8. 150 g plain flour

For filling

1. 4 egg yolks
2. 55 g of powdered sugar
3. 125 ml of fresh orange juice
4. 300 g of cottage cheese
5. 2 teaspoons of vanilla extract
6. 375 ml for whipping

Method

1. Preheat the oven to 180 degrees
2. Spray the cake tin with olive oil and line it with baking paper
3. Beat the egg whites with the sour cream in a bowl and add a pinch of salt
4. Gradually add sugar (215 g) and beat well until the sugar dissolves
5. Beat in the orange peel and vanilla
6. Sift sugar (210 g) and flour into the mixture, stir until the mixture is completely smooth
7. Pour the dough into the prepared mold and smooth it out
8. Bake for approximately 35-40 minutes and let cool
9. To prepare the filling, whisk the egg yolks and sugar (55 g) until smooth
10. Gradually whisk in the orange juice
11. We will heat the mixture in a water bath and stir until it thickens
12. Then remove it from the heat and let it cool
13. Mix the vanilla extract into the cottage cheese
14. In a separate bowl, whip the cream and add it to the curd mixture
15. Cut the baked body of the cake into three equal parts
16. We will spread the cream filling on the individual layers of the cake
17. Put the cake in the fridge for at least 4 hours, preferably overnight
18. Decorate the angel cake with fresh orange marigolds or other citrus fruits

Christmas fluffy cake

Christmas is already knocking on the door and some of us are already thinking about how to decorate the Christmas dinner this year. This angel cake recipe is made just for you. A light cake that resembles divine manna.

What will we need

For the dough

1. 150 g plain flour
2. 2 tablespoons of starch
3. ½ teaspoon of salt
4. 370 g of powdered sugar
5. 14 egg whites
6. 1 ½ tablespoons of lemon juice
7. 1 ½ tablespoons of warm water
8. 2 teaspoons of sour cream
9. 110 g of frozen cranberries
10. 2 spoons of granulated sugar

For syrup

1. 375ml Prosecco
2. 330 g of powdered sugar
3. 1 teaspoon of vanilla extract
4. A spoonful of lemon juice
5. 3 teaspoons of rose water

For the cream

1. 500 g Mascarpone
2. 250 g sour cream
3. 250 ml whipping cream

Method

1. Preheat the oven to 160 degrees
2. Sift plain flour and starch into a large bowl, add salt and sugar (110 g)
3. In a separate bowl, beat the egg whites together with the lemon juice and water
4. Add the sour cream and beat until stiff peaks form
5. Gradually add the remaining sugar while constantly whisking until it dissolves
6. Gradually add the loose ingredients to the beaten egg whites
7. Pour the batter into the cake pan and smooth its surface
8. Bake the cake for around 35-40 minutes or until golden
9. The cake does not want to cool completely in the cake pan
10. For the syrup, mix Prosecco, sugar and vanilla in a saucepan and cook over medium heat
11. Cook until the sugar dissolves, about 5 minutes until slightly thickened
12. Stir in the lemon juice and rose water
13. Let the syrup cool
14. Mix Mascarpone and 2 spoons of cooled syrup for the cream and beat until the mixture thickens
15. Cut the body of the cake into 3 parts
16. Brush each layer with 2 tablespoons of syrup and a third of the mascarpone cream
17. We reserve some cream and syrup for the sides and top of the cake
18. Place the cranberries and powdered sugar in a bowl and mix to coat the cranberries in the sugar
19. Decorate the cake with cranberries and the remaining syrup

Coconut angel cake

For coconut lovers, there is no choice but to try this wonderful cake filled with coconut cream and sprinkled with coconut.

What will we need

For the dough

1. 225 g plain flour
2. A teaspoon of baking powder
3. 300 g caster sugar (divided into two bowls)
4. 12 egg whites
5. 1 ½ spoons of sour cream
6. Pinch of salt
7. 2 teaspoons of vanilla extract

For filling

1. 250 ml of coconut cream
2. 500 ml whipping cream
3. 75 g of grated coconut

Method

1. Preheat the oven to 180 degrees
2. Sift flour, baking powder and 150 g of sugar into a bowl
3. Beat the egg whites with sour cream and salt
4. Add the egg white mixture to the loose mixture
5. Add the rest of the sugar and vanilla extract and beat at a low temperature
6. The dough should be thick and shiny
7. Pour the batter into the cake tin and bake for 30-35 minutes until golden
8. Let the carcass cool and then cut it into 3 equal parts
9. For the coconut cream, whip the coconut cream with the whipping cream until the mixture stiffens
10. Grease the individual parts with coconut cream and then coat the entire surface of the cake
11. Sprinkle the cake with grated coconut

Angel cake is baked in the classic cake form. It is clear that it will not fit the mold completely, the basis is to have an excellently whipped and fluffy dough that will make this cake a cake. But if you prefer the good old classics in the form of puff pastry, we have great recipes for various variations of puff pastry for you, try them.