Excellent recipe. I halved the recipe, and made these changes, most of them as recommended by other reviewers:
~decreased the sugar from ¾ cups to ½ a cup
~doubled the vanilla extract
~omitted the salt
~decreased the egg whites to 5, and instead added 1 teaspoon of white vinegar to the vanilla/egg mixture
When baking:
~used a loaf pan, instead of a ring tin
~dusted the pan with flour – this definitely prevented it from sticking too much
~tied a long piece of folded foil around the tin, like how you would prepare a soufflé dish. The width of the surrounding foil was 1.5 times the depth of the tin (it’s easy, really!)
~baked the cake for 25 minutes in a 180 degrees C oven, then lowered the temperature to 160 degrees C and baked for 12 minutes longer. The cake came out perfect – not a bit of brown, just a light golden colour
Cooling:
I left the cake in the pan for about 10 minutes to cool (on a wire rack), ran a knife along the edges of the loaf pan, then eased it up *gently* from the bottom with a spatula from each of the four sides, and tipped it out onto a plate
Decorating:
Once the cake completely cool, I whipped ½ a cup of cream, spread it over the top and decorated with canned peach slices. It was absolutely delicious, and was finished within a few hours. Not bad for a first time angel food cake maker!
By the way, I used the 4 of the leftover yolks in making a litre of ice cream (I’ll post the recipe within the next month – it’s another keeper).
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