This Angel Cake is a delicate, light, and fluffy cake that literally melts in your mouth. With its airy meringue layers and rich, creamy filling, it’s no wonder everyone is looking for this recipe! The combination of egg whites, sour cream, and butter creates a cake that’s both soft and indulgent, while the addition of coconut chips and white chocolate gives it a beautiful and delicious finish. Let’s create this heavenly dessert that’s perfect for any special occasion or a delightful treat to share with loved ones!
Why You’ll Love This Cake
This cake is incredibly light and airy, making it a delightful dessert that doesn’t feel heavy. The sour cream adds a slight tang that balances the sweetness, and the buttercream filling is rich without being overpowering. Topped with coconut chips and white chocolate, this cake has a sophisticated look and flavor that makes it a showstopper at any gathering.
Ingredients (Serves 8-10)
For the Cake:
- Eggs: 6, separated into yolks and whites
- Sugar: 3/4 cup (150 g)
- Vanilla Sugar: 1 teaspoon
- Flour: 1 1/2 tablespoons (12 g)
- Sour Cream: 1 1/4 cups (300 g)
- Icing Sugar: 2/3 cup (80 g)
- Butter: 7 tablespoons (100 g), softened
For the Decoration:
- Coconut Chips: Amount as desired
- White Chocolate: Amount as desired, finely grated or in chips
Nutritional Information (Per Serving)
- Calories: 310
- Protein: 5 g
- Carbohydrates: 28 g
- Sugars: 24 g
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 130 mg
- Sodium: 80 mg
Step-by-Step Instructions
Step 1: Prepare the Eggs
- Separate the yolks and egg whites into two bowls. Make sure no yolk gets into the whites to ensure they whip properly.
Step 2: Make the Cream
- In the bowl with the yolks, add 3/4 cup sugar and 1 teaspoon vanilla sugar. Mix well until the mixture is smooth and slightly thickened.
- Add 1 1/4 cups sour cream to the yolk mixture and whisk to combine.
- Cook the mixture in a saucepan over low heat, stirring constantly, until it thickens to a creamy consistency. This should take about 10 minutes. Be careful not to let it boil.
- Transfer the cream to a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool completely.
Step 3: Whip the Egg Whites
- In a separate bowl, whip the egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 70 grams of sugar while continuing to whip until stiff peaks form. The mixture should be glossy and hold its shape well.
- Gently fold in 1 1/2 tablespoons flour and 2/3 cup icing sugar into the whipped egg whites, taking care not to deflate the mixture.
Step 4: Bake the Cake
- Pour the egg white mixture into a greased and lined round cake pan (about 8-9 inches in diameter).
- Bake at 340°F (170°C) for 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Prepare the Butter Cream
- In a bowl, beat 7 tablespoons of softened butter with an electric whisk for 4 minutes until light and fluffy.
- Add the cooled cream mixture and mix until well combined. The result should be a smooth, creamy frosting.
Step 6: Assemble the Cake
- Once the cake is completely cooled, carefully cut it into two layers using a serrated knife.
- Place one layer back in the cake tin and spread half of the cream over it. This will help keep the cake stable while frosting.
- Place the second layer on top and spread the remaining cream over the top and sides of the cake. Smooth the cream with a spatula for an even finish.
- Refrigerate the cake for at least 2 hours to allow the layers to set and the flavors to meld together.
Step 7: Decorate the Cake
- Cover the sides and top of the cake with coconut chips, pressing gently to adhere them to the cream.
- Sprinkle white chocolate chips or finely grated white chocolate on top for a beautiful finish.
Step 8: Serve
- Slice and serve this light, airy, and delicious Angel Cake. Enjoy the delicate texture and rich flavors that melt in your mouth with every bite!
Tips for Perfect Angel Cake
- Ensure Proper Egg White Whipping: Make sure your bowl and beaters are clean and dry before whipping egg whites. Any fat or moisture can prevent them from reaching stiff peaks.
- Cool the Cream: Ensure the cream is fully cooled before adding it to the butter, or it may cause the frosting to separate.
- Gentle Folding: When folding ingredients into whipped egg whites, use a gentle motion to maintain the airiness of the mixture, which is crucial for a light, fluffy cake.
This Angel Cake is truly a heavenly dessert that’s perfect for any occasion. With its light, airy texture and rich, creamy filling, it’s sure to be a crowd-pleaser that will have everyone coming back for seconds!