Ingredients:
- 6 large eggs
- 150 grams (3/4 cup) sugar
- 5 grams (1 teaspoon) vanilla sugar
- 50 grams (1/3 cup) all-purpose flour
- 300 grams (1 1/4 cups) sour cream
- 70 grams (1/3 cup) sugar (for cream filling)
- 70 grams (1/2 cup) all-purpose flour (for cream filling)
- 1/8 teaspoon lemon juice
- 80 grams (1/2 cup) powdered sugar (for dusting)
- 100 grams (about 10-12) Prince biscuits or similar cookie crumbs
- Dark chocolate (for garnish)
- 20 cm (8-inch) cake pan
- Shredded coconut (optional, for garnish)
Instructions:
- Prepare the Oven:
- Preheat your oven to the appropriate temperature (usually around 180°C/350°F). Make sure your oven is fully preheated before baking the cake.
- Make the Cake Batter:
- Separate the egg whites from the yolks. In a mixing bowl, beat the egg yolks with 150 grams of sugar and 5 grams of vanilla sugar until the mixture is light and frothy.
- Gradually add 20 grams (2 tablespoons) of flour to the egg yolk mixture, stirring gently until fully combined.
- Whip the Egg Whites:
- In a separate bowl, beat the egg whites until they form stiff peaks. This will give your cake its light and airy texture.
- Combine the Mixtures:
- Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the batter. The goal is to keep it light and airy.
- Bake the Cake:
- Grease a 20 cm (8-inch) cake pan with butter and pour in the batter. Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the cake has a golden brown color.
- Keep an eye on your cake, as baking times can vary slightly depending on your oven. Once baked, remove the cake from the oven and let it cool.
Prepare the Cream Filling:
- Make the Cream Filling:
- While the cake is baking, prepare the cream filling by mixing 300 grams of sour cream with 70 grams of sugar and 70 grams of flour. Add 1 teaspoon of vanilla sugar and 1/8 teaspoon of lemon juice, and whisk until smooth and combined.
- Layer the Cake:
- Once the cake has cooled, carefully slice it in half horizontally to create two layers. Spread a generous amount of the cream filling between the layers of cake.
- Garnish the Cake:
- To finish, sprinkle the cake with shredded coconut for added texture and flavor. Melt some dark chocolate and drizzle it over the top of the cake for a beautiful, glossy finish. Dust with powdered sugar for an elegant touch.
Serve and Enjoy:
Your homemade angel food cake is now ready to serve! Slice and enjoy this light, fluffy treat that’s sure to impress anyone who tries it. Whether for a special occasion or just because, this cake is a quick and satisfying dessert that will leave everyone wanting more. Enjoy!