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Gâteau des anges (angel food cake): recipe illustration
Desserts

Gâteau des anges (angel food cake)

A very light, airy cake made only from whipped egg whites, sugar and flour. Baked in a tube pan and cooled upside down, it's enjoyed plain or with fresh fruit.

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Ingredients

Ingredients

Optional extras

Nutrition facts

193 kcal per serving

Protein
6.2 g
Carbohydrates
40.4 g
of which sugars
30.5 g
Fat
0.4 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C (gas 5-6). Make sure your bowl and whisks are completely dry and grease-free.
  2. Sift the flour with half the sugar and set aside.
  3. Whip the egg whites with the salt and cream of tartar until soft and foamy, then gradually add the rest of the sugar.
  4. Keep beating until you have firm, glossy peaks, then fold in the vanilla.
  5. Fold the sweetened flour in three batches with a spatula, gently, to keep the air in.
  6. Pour the batter into an ungreased tube pan and smooth the top.
  7. Bake for 35 to 40 minutes, until golden and a skewer comes out dry.
  8. Immediately invert the pan onto a stand and let the cake cool completely before loosening the sides with a knife and unmoulding.

Variations and tips

Lemon version. Add the zest of a lemon to the sweetened flour for a tangy note.

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Original Ecomely recipe.