Inspired by The Great British Bake Off, I set out to buy my own angel food cake tin and managed to nab the last one left in my local kitchen shop. The shop assistant told me I was very lucky as she’d had people in all day looking for them after watching GBBO, so I’m not the only one! I’m glad I did get one in the end though because although my cake may not have won the technical challenge, if I had been on GBBO, it still tastes delicious and it’s something I will definitely be making again.
I was very pleased with the taste of my cake and the texture was very pleasant but it didn’t rise as much as I’d hope, possibly from mixing the egg whites a little too much. In terms of appearance, well, it could be worse but my cake icing attempt would definitely not go down well with Mary or Paul!
Things I learned from GBBO:
- Do not line or grease the tin
- Leave the cake cool upside down
- Salt is not sugar
Things I learned from my own attempt:
- If using a wine bottle neck to let the cake cool upside down, make sure the neck fits the tin…
- If your cake looks ugly, ice it.
I’m taking part in the Great Bloggers Bake Off, which involves creating your own version of the recipes featured on The Great British Bake Off. It’s ran by The Crazy Kitchen and Mummy Mishaps and you can read more about it here. This weeks options are a sandwich cake, angel food cake or a chocolate show stopper cake. As tempted as I was to try the chocolate one, I’d never made an angel food cake and was curious to try it out. There is also a #GBBOBakeAlong happening over at Bakers Annonymous.
I love how it looks like a giant doughnut! I think Homer Simpson would be proud.
- 125g (1 cup) plain flour
- 300g (1 + 1/4 cup) caster sugar
- 1 tbsp poppy seeds
- 10 large free-range egg whites or 1 + 1/4 cup full
- Zest of 2 large lemons
- 1 tbsp lemon juice
- 1 tsp cream of tartar
- 1/2 tsp salt
- 200g (2 cups) icing sugar
- Juice of 1 lemon
- 1 tbsp unsalted butter
- (optional) grated lemon zest for decoration
- Preheat oven to 180c.
- Sift the flour and 100g of the sugar together in a bowl. Mix in the poppy seeds and set aside for later.
- In a separate bowl, whisk the egg whites with a hand held mixer on high speed until frothy. Add the lemon juice, zest, cream of tartar and salt. Continue whisking until soft peaks are formed. Add the remaining sugar 1 tbsp at a time, whisking on a high speed until firm (but NOT stiff) peaks are formed.
- Fold in one third of the flour mixture and carefully mix with the egg whites, keeping as much air in the mixture as possible. Repeat with the other two thirds.
- Pour the batter into a 10in angel food cake tin and bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool in the tin for at least one hour.
- To remove the cake, use a palette knife to loosen the edges of the cake from the tin and the bottom of the pan. Leave to cool for a while.
- To make the icing, simply mix the icing sugar, lemon juice and butter together with a hand held whisk until very thick.
- To decorate, spread the icing over the cake so all the top part is covered and let it drip down the sides. Sprinkle some fresh lemon zest on the top for decoration. Enjoy!
Have you been inspired by the Great British Bake Off? What have you made or what are you tempted to make?