I made this cake for the latest Manchester South Clandestine Cake Club meeting. The theme was Winter Olympics. I had already decided to make an Lemon Angel Food Cake as I had about 10 egg whites in the freezer that I really wanted to use up. So to fit my cake into the theme I decided to cover it in a 'snowy' 7-minute frosting! The only frosting I have ever made is regular buttercream so I thought it was about time I tried another kind. I'd heard of 7-minute frosting before around the internet, and always thought one day I would make it, and I'm glad I did!
First I greased and floured my non-stick bundt tin. If you use a non stick tin to make an Angel Food Cake (like my bundt pan) then you need to grease and flour it so the cake has something to grip to and help it to rise. An Angel Food Cake tin is not non stick, so if you were using one of those, you wouldn't grease it.
I made a Chocolate Angel Food Cake last year using an Ina Garten recipe and it turned out great so I decided to follow her recipe for this cake too. I started by sifting together 100g caster sugar and 170g plain flour 4 times to get plenty of air in it.
In my food mixer I whisked up 10 egg whites, along with 3/4 tsp salt and 1 1/2 tsp cream of tartar. Once soft peaks formed, I slowly added 300g caster sugar whilst continuing to mix.
Once the mixture was glossy I added the zest of two lemons and 3/4 tsp vanilla extract and whisked in.
I tipped the egg whites into a large bowl and gently folded in the flour and sugar mixture. Ina's tip for folding works for me every time. Cut the mixture down the middle with a spatula and pull it round the edge of the bowl, keep doing this and turn the bowl as you fold.
I poured the mixture into my pan and put it in the oven on 180C/350F/Gas Mark 4 for 35 - 40 minutes.
When the cake is done, you must cool it upside down and in the tin. When I tipped it out it was lovely and golden.
To make the 7-minute frosting I used this recipe. I started by mixing together 2 egg whites, 300g caster sugar, 1 1/2 tsp golden syrup, 1 tsp vanilla and 80ml cold water in a bowl.
I put the bowl over a pan of boiling water (as above) and used an electric hand beater to whisk it continuously on high for 7 minutes or until the frosting will stand in peaks on the beaters. I did about 7 and a half minutes.
It fluffed up and went pure white. It was soft and fluffy and reminded me of Fluff (those jars of gooey marshmallow stuff). It also tasted awesome! A sweet tooth's dream!
You have to use the frosting straight away, so I covered my cake and made it look like snow by doing peaks. The frosting has a similar texture to meringue so is easy to spread and texturise. I also sprinkled on some silver glitter and some snowflake sprinkles, but as it is so white, it is very difficult to see in the photos!
It was a small cake club gathering, but at a lovely cosy venue in Hale Barns called Smithy's Cafe. They had sofas and a fireplace, it was the perfect atmosphere for eating cake on a cold night!
My friend Claire made this awesome Lemon Ski Slope Cake complete with finish line and Doctor Who snowboarder!
Janice made a Russian Honey Cake that was really delicious, with creme fraiche between the layers of dough and an Olympic ring design.
Helena made a gorgeous Blood Orange Bundt Cake. This is such a pretty tin to use and the cake was delicious and moist.
Claire made this Honey & Ginger Cake that was so yummy, I really enjoyed the flavours! It was decorated with the Russian flag.
Sue's Russian Napolean Celebration Cake was a huge hit with everyone and despite it being the biggest cake, it was the one that disappeared first! It was like a giant vanilla slice - so good!
Emma made a Blackberry Vodka Bundt. A girl after my own heart using alcohol in a bake!
I was really pleased with how my Lemon Angel Food Cake came out, it was so incredibly light and very moreish. It went down really well at cake club and what leftovers remained were enjoyed by my colleagues the next day too! The citrus zing balances out the sweetness of the frosting. I would have preferred slightly stronger lemon flavour so I may add more next time.
Angel Food Cake is also fat free as it has no butter in it! The frosting is delicious and sweet, I would advise eating it within 24 hours for best results. This will be my last post for a couple of weeks. I am going on holiday, and my laptop is also being sent for repair so I'm not sure when I'll get it back. In the meantime, I hope you all have a Happy Valentine's Day!
If you make these and have lots of egg yolks leftover, check out these recipe ideas: Custard Tarts and Six Things To Do With... Egg Yolks.
Lemon Angel Food Cake with 7-minute Frosting
- 700g Caster sugar
- 170g Plain flour
- 12 Egg whites
- 3/4 tsp Salt
- 1 1/2 tsp Cream of tartar
- 2 Lemons
- 1 3/4 tsp Vanilla extract
- 1 1/2 tsp Golden syrup
- 80ml Cold water
Grease and flour a non-stick bundt tin. If using an Angel Food Cake tin, skip this stepSift the 100g of the caster sugar and the plain flour 4 times to get plenty of air in itIn a food mixer whisk 10 of the egg whites with the salt and cream of tartar. Once soft peaks form, slowly add 300g of the caster sugar whilst continuing to mixOnce the mixture is glossy, add the zest of the lemons and 3/4 tsp of the vanilla extract and whisk inI tipped the egg whites into a large bowl and gently folded in the flour and sugar mixturePour the mixture into the pan and bake on 180C/350F/Gas Mark 4 for 35 - 40 minutes. When the cake is done, cool it upside down and in the tinTo make the 7-minute frosting, mix together 2 of the egg whites, 300g of the caster sugar, the golden syrup, 1 tsp of the vanilla extract and the cold water in a glass bowlPut the bowl over a pan of boiling water and use an electric hand beater to whisk it continuously on high for 7 minutes or until the frosting will stand in peaks on the beaters. It will fluff up and turn pure white in colourCover the cake with the frosting, add additional decorations such as sprinkles if desired