Angel cake

by Un pizzico di pepe rosa


Angel Cake is a very famous American cake. It is characterized by the fact that you only use, no need of oil nor butter. So it is a fat-free cake. It is very light, soft, high and its remains of a pure candid color inside. Something else which characterizes this cake it’s the taste very similar to a meringue but it’s light as a sponge cake.


To realize a perfect Angel cake you need a specific mould adaptable to its cooking. I used the American Baking Mould Pan by Pentalux.
It’s an excellent aluminum mould you don’t need to grease, with extractable bottom and three feet all along the edge. These three feet are crucial to let the cake cool once turned upside down, they’re gonna make it remain high and avoid to lower.
Better served topped by powdered sugar, frostings, fruit. I used vanilla flavor mascarpone cheese and fresh fruit. What else? It’s charming!



12 white eggs (about 480 g)
300 g sugar
160 g flour 00
30 g cornstarch
8 g di tarte cream
1 vanilla bean
4 g salt
1 almond flavor vial

Vanilla flavor mascarpone cheese:

250 g mascarpone
200 ml sour cream for cakes
70 g powdered sugar
1 vanilla flavor vial

For topping:


Discover the complete recipe on Un pizzico di pepe rosa, where You’ll find many other recipes realized with  Pentalux Cookware.

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