Angel Food Cake Recipe by Emilie Lynam from Cake Café
This fat free cake recipe has a beautiful fluffy cloud-like texture and is one of my favourite cakes to bake in summer when you can top it with all the fresh summer fruits and berries.
I like to top mine with whipped cream and serve it with lemon curd but it is one of those cakes that works well with any topping!
– 10 medium egg whites
– 120g plain flour
– 300g caster sugar
– 1 tsp cream of tartar
– Pinch of Maldon salt
– 5 medium egg yolks
– 210g caster sugar
– Zest of 1 lemon
– Juice of 2 lemons
– Pinch of Maldon salt
– 80g unsalted butter
1. Preheat the oven to 160C fan.
2. To make the cake start by separating the eggs. Make sure not to get any yolk into the egg white mixture.
3. Whisk the egg whites until they become frothy and then add the cream of tartar and salt and continue to whisk until soft peaks form.
4. One tablespoon at a time gradually add 200g of the caster sugar and continue to whisk until they form peaks and are glossy.
5. In a separate bowl sift the remaining 100g of sugar with the flour twice.
6. In three parts, sieve the flour mixture into the egg white mixture and fold it through the batter gently, trying to retain as much air as possible.
7. Pour the batter into a 10” bundt tin. Do not line the tin, as the cake cannot come in contact with fat.
8. Finally run a knife around the batter a couple of times to get rid of large air bubbles.
9. Bake for approximately 55 minutes or until a skewer comes out clean. Once the cake is baked turn it upside down onto a wire rack and let it cool completely while remaining upside down.
1. To make the curd place all of the ingredients except for the butter in a medium saucepan and place on medium heat while continuously stirring with a spatula.
2. Once the mixture starts to thicken and coat the back of the spatula then add the butter and bring it to a boil.
3. Turn of the heat and strain it through a sieve. Once the cake has completely cooled you can top it with whipped cream and fresh berries with some delicious lemon curd on the side.
As head baker of Dublin’s award winning Cake Café, Emilie is in charge of the Dublin eatery’s popular breads, custom made cakes and continuously changing sweet recipes. Her use of colour, texture and use of edible flowers draws on her background in Photography, having graduated with a BA from DIT.
Before becoming the café’s baker she filled the role as chef for two years and previously gained experience at top Dublin restaurants, including The Pig’s Ear and Pichet. She shares the café’s eathos of using seasonal produce, local suppliers and natural ingredients.