Savoy cake

Angelica cake is a delightful and elegant dessert that features a tender crumb and a subtle hint of sweetness. This recipe takes the traditional cake to the next level by incorporating finely chopped candied angelica, adding a unique and delicious twist. Whether you’re looking for a special treat for a celebration or simply want to indulge in a homemade cake, this angelica cake is sure to impress. With its delicate texture and delightful flavor, this angelica cake is a true crowd-pleaser. Enjoy a slice on its own or pair it with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness. Whether you’re sharing it with loved ones or savoring it for yourself, this homemade angelica cake is a delightful treat that is bound to impress.

The key to a successful angelica cake lies in the careful balance of ingredients and the precise mixing technique. In this recipe, we will guide you through the steps to create a moist and flavorful cake that will leave you craving for more. Let’s dive into the ingredients and instructions to bring this delightful dessert to life.

INGREDIENTS:

• 1 1/2 cups (200g) powdered sugar
• 6 large eggs, separated
• 1 1/2 teaspoons vanilla extract
• 1/4 cup (60ml) boiling water
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• Optional: 1/2 cup (50g) finely chopped candied angelica
• 1 cup (150g) cake flour

INSTRUCTIONS:

1. Toss the candied angelica with a bit of flour to separate the pieces and set it aside.
2. Butter a 10-inch (27cm) bundt pan and dust the inside with powdered sugar, tapping out any excess.
3. Preheat the oven to 300ºF (150ºC).
4. In the bowl of a stand mixer, combine the egg yolks and powdered sugar, stirring until well mixed. Whip the mixture on high speed until it becomes thick and lightened in color.
5. While the mixer is running on high speed, gradually dribble in the boiling water, a few teaspoons at a time. Then add the vanilla extract. Continue whipping until the mixture thickens and resembles soft pudding, holding its shape when the whip is lifted.
6. In a separate bowl, whip the egg whites with cream of tartar and salt until stiff peaks form.
7. Place the cake flour in a mesh strainer or sifter, and gradually sift it into the whipped yolks. Fold the flour into the yolks gently, ensuring it is fully incorporated.
8. If using, stir in the finely chopped candied angelica, and then fold in one-third of the beaten egg whites until fully incorporated. Repeat with the remaining egg whites, being careful not to overmix.
9. Scrape the batter into the prepared bundt pan and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
10. Once baked, remove the cake from the oven and immediately turn it out onto a wire cooling rack. Allow the cake to cool completely before slicing and serving.