Angel food cake is a cake made without egg yolks. The cake is very white inside so called ‘angel’. The cake is very light and gentle because egg whites and the lack of any fat create foam transformed after baking to cotton candy like texture. My angel has freckles made of chia which gives some crunch to the soft cotton cake and very subtle pomegranate taste. Pomegranate seeds outside give desired sourness to this sweet dessert. Enjoy!
tube pan 8-9 inch
- 7 tablespoon plain (all-purpose) flour
- 1 tablespoon corn flour
- ¼ teaspoon salt
- ¾ cup (150 g) caster sugar
- 5 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh pomegranate juice
- 1½ tablespoon chia seeds
- 1 tablespoon fresh pomegranate juice
- ½ cup (100 g) icing sugar
- seeds from 1 pomegranate
Preheat oven to 350 °F (180°C) and grease pan with butter and dust with flour.
In a small bowl mix together flour, corn flour, salt and half of the caster sugar. In a bowl of a stand mixer whisk the egg whites until foamy. Add the cream of tartar and whisk until soft peaks form. Gradually add the remaining caster sugar and whisk until the mixture is stiff and glossy. Add vanilla extract and pomegranate juice and gently mix until combined. Using a rubber spatula fold in the flour mixture until combined. Pour the batter into the prepared pan and smooth the surface. Bake for 35 minutes, until golden and firm to the touch. Cool for 1 hour in pan, then transfer onto a wire rack.
Icing: whisk together the icing sugar and pomegranate juice until combined and smooth. Drizzle the icing over top of the cake and let it stream down. Scatter over the pomegranate seeds.
Category: Tea and bundt cakes.
Tags: chia, pomegranate.