Hints & Tips
- To make your own icing sugar, refer to recipe on Cookidoo®.
- It's important to use a tin designed specifically for baking chiffon cake, as it has little "feet" on the rim to keep the cake suspended while it cools. You can find chiffon cake tins at cake decorating stores, kitchen equipment stores and online.
- Ensure that your cake tin is clean and free from any grease or fat, as any oil in your tin will prevent the cake from rising.
- Allow the cake to cool completely in the tin before removing it. If it is still warm when removed, the cake will collapse slightly, losing height and resulting in a dense texture. If your cake needs more height during cooling, rest the cake tin feet on upside down ramekins.
- Save your leftover egg yolks to use in custard, ice cream, eggnog, hollandaise, mayonnaise or sabayon. Enter "egg yolks" into the search bar on Cookidoo® to find recipes and inspiration.
- This cake tastes even better the day after it's made.
Useful Items
Oven, bowl, large bowl, chiffon cake tin (26 cm), wire rack, palette knife, serving plate
Ingredients
Angel cake
- 125 g self-raising flour
- 220 g icing sugar (see Tips)
- 12 egg whites (approx. 400 g)
- ¼ tsp salt
- 1 ½ tsp cream of tartar
Vanilla mascarpone cream and assembly
- 250 g mascarpone cheese, softened and cut into pieces
- 500 g pouring (whipping) cream, chilled
- 30 - 40 g icing sugar (see Tips)
- 500 g strawberries, trimmed and cut into thin slices (3-4 mm)
- fresh mint leaves, for decorating
Instructions
Angel cake
- Preheat oven to 170°C.
- Place a bowl onto mixing bowl lid and weigh flour and 120 g of the icing sugar into it. Combine and set aside. Place a separate bowl onto mixing bowl lid and weigh remaining 100 g icing sugar into it, then set aside.
- Insert butterfly whisk. Place egg whites into mixing bowl and whip 1 min/speed 3.5, without measuring cup.
- Add salt and cream of tartar and whip 4 min/speed 3.5, without measuring cup.
- Whip 1 min/speed 3.5, adding reserved sugar 1 teaspoon at a time through hole in mixing bowl lid. Remove butterfly whisk and transfer mixture into a large bowl.
- Gently fold 3 tablespoons of the reserved flour mixture into whipped egg whites until combined, taking care not to over mix. Repeat until all of the flour mixture has been added and combined. Transfer cake batter into a chiffon cake tin (26 cm - see Tips), smoothing surface with spatula.
- Place on lowest shelf of oven and bake for 45 minutes (170°C). While still in tin, invert cake and leave to cool completely over a wire rack (approx. 4 hours - see Tips). Clean and dry mixing bowl and butterfly whisk.
Vanilla mascarpone cream and assembly
- Insert butterfly whisk. Place mascarpone and cream into mixing bowl and whip until soft peaks form/speed 4.
- Add icing sugar and whip 15 sec/speed 3. Remove butterfly whisk.
- Place a bowl onto mixing bowl lid and weigh 200 g of the strawberries into it and set aside. Place a second bowl onto mixing bowl lid and weigh remaining 300 g strawberries into it. Set aside.
- Once completely cool, carefully remove cake from tin by running a palette knife along the inside edges of the tin (along the outside of the cake and the inner ring). You may also need to use the palette knife to loosen the cake from the base of the tin. Cut cooled cake horizontally into 3 equal layers.
- Place 1 layer onto a cake stand or serving plate. Spread with one-third of the Vanilla mascarpone cream. Top with half of the strawberries from the 200 g bowl. Gently place second layer of cake over strawberries and spread with another one-third of the cream. Top with remaining half of strawberries from the 200 g bowl. Top with final layer of cake and spread with remaining cream. Decorate with remaining 300 g strawberries and mint leaves, then serve.
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