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🍰 Wedding Angel Food Cake

375 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius with top and bottom heat.
  2. 2. Sift the starch, flour, and 120 grams of powdered sugar finely into a bowl.
  3. 3. Separate the eggs and use the egg yolks for another purpose.
  4. 4. Beat the egg whites with a hand mixer and whisk until lightly stiff.
  5. 5. Slowly let 215 grams of powdered sugar stream in.
  6. 6. Continue beating the egg whites until they are stiff.
  7. 7. Gently fold one-third of the flour mixture into the egg whites.
  8. 8. Add the rest of the flour mixture gradually.
  9. 9. Distribute the angel food cake batter evenly onto two springform pans with 26 cm and 20 cm diameters.
  10. 10. Smooth the batter in the pans.
  11. 11. Bake the angel food cake in the oven for approx. 40 minutes.
  12. 12. Whip the cream with 100 grams of powdered sugar until stiff.
  13. 13. Sort through the berries and wash them if necessary.
  14. 14. Take the finished angel food cake out of the oven.
  15. 15. Let the cake cool upside down.
  16. 16. Halve the lemon and squeeze out the juice.
  17. 17. Mix the raspberry jam with one tablespoon of lemon juice in a bowl.
  18. 18. Carefully release the cooled angel food cake from the pan.
  19. 19. Divide both cake bases into three layers each using a long knife.
  20. 20. Spread three tablespoons of raspberry jam on two layers of each size.
  21. 21. Carefully stack the 26 cm cake layers on top of each other.
  22. 22. Ensure that the empty cake layer is on top.
  23. 23. Place a small layer with the raspberry jam facing down in the center.
  24. 24. Brush the other side with raspberry jam as well.
  25. 25. Continue until the last layer is placed on the cake.

Nutrition per serving