Angel Cake Recipe (Colombian Style)
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Angel Cake Recipe (Colombian Style)
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Hello my friends! Today Im sharing my favorite cake in the WORLD! This is a beautiful cake with a fluffy consistency and a sweet almond flavored buttercream frosting with sugar glass crunch texture on top.
It's delicious! You won't regret doing it.
Let's start!
Supplies
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For the cake:
- 12 egg whites
- 2 cups Flour
- 1 1/2 cups of Sugar
- 1 tablespoon of almond essence (also called almond extract)
- 1 Tablespoon baking powder
- 1 Tablespoon of Cream of tartar (optional)
For the Buttercream Frosting:
- 125gr Butter
- 1 pound of icing sugar also called powdered sugar
- 1/4 cup of milk
- 2 tablespoon of almond essence (also called almond extract)
For the sugar glass:
- 1/4 cup of water
- 1 cup of sugar
- 1 tablespoon of Cream of tartar (optional)
Separate the Egg Whites and Yolks
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Photos are in the order of the steps!
- Carefully separate the 12 egg whites from the yolks using mixing bowls. One for the egg whites and one for the yolks.
- Tip to avoid contamination: Separate the whites from the yolks one by one using a third bowl after each egg to ensure that no broken yolks contaminate the bowl with all the whites.
- Since we're not using the yolk, once you have all 12 egg whites, save them for another recipe!
Whip the Egg Whites to Stiff Peaks
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Photos are in the order of the steps!
Preheat the oven at 350 degrees Fahrenheit (177 degrees Celsius) before this step.
- Turn the mixer on medium speed and beat. You will start to see bubbles form and the egg whites will turn whiter.
- Continuing to beat, add the sugar little by little with a spoon so that it is incorporated very well (this will cause the sugar to dissolve in the egg whites). Optional: In this step also add the cream of tartar, this ingredient acts as a stabilizer for egg whites but if you don't have it, it's not necessary!
- After all the sugar is incorporated, beat on high speed until stiff peaks form, as shown in the photo.
Mix and Bake
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Photos are in the order of the steps!
- Add the baking powder to the flour.
- Sift the combination of flour and baking powder to the egg whites peaks.
- With the help of a spatula, stir everything together with soft and enveloping movements.
- Add 1 tablespoon of almond essence.
- Once everything is incorporated transfer to a baking mold.
- Bake for 50 minutes, at 350 degrees Fahrenheit (177 degrees Celsius).
Make the Buttercream Frosting
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Photos are in the order of the steps!
- To start, set the butter out ahead of time so its soften. Beat the butter with a mixer for about one minute or until it’s smooth.
- Add the sugar a little at a time on low speed, so that it does not end up all over the place.
- Once the butter and powdered sugar are mixed together, add milk a little at a time to make the buttercream smoother. Finally add the almond essence to give it flavor.
Spread the Buttercream Frosting
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Photos are in the order of the steps!
- Cover the hole cake with the buttercream frosting.
- It should look like this! :)
Set aside, while making the last step, sugar glass.
Make the Sugar Glass
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Photos are in the order of the steps!
- To begin, place water and sugar in a skillet.
- Add the cream of tartar (this is optional, makes the sugar glass more firm). With the heat set to medium-low gently stir the mixture until it starts to boil.
- When thermometer reaches 300 F (150 C) or if you don't have the thermometer like me, when you start to see it's becoming thicker texture, remove from heat and transfer immediately to a baking pan (lined with wax paper or sprayed with butter).
- Allow it to sit until hardened for about 10 minutes.
- Crack with a knife.
Adding Sugar Glass to the Cake
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- Insert the sugar glases into the cake one by one on top and sides, the idea is for the cake to look really full of sugar glases.
- Optional step: Repeat the sugar glass step, but this time do not let it harden on the tray, before it hardens, take a fork and begin to create threads of sugar all over the cake, like shown in the photo! It gives the cake a more beautiful look in my opinion.
Enjoy!
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Here are some photos of the finish cake! Hope you make it :)