Gele Engelkoek Yellow Angel Cake
Delicate, airy, and beautifully golden, the Gele Engelkoek Yellow Angel Cake is a showstopping dessert that combines the lightness of a chiffon cake with a rich, buttery twist. This Dutch-inspired recipe uses whipped egg whites and a touch of cream of tartar to achieve its signature cloud-like texture, while warm milk and a hint of vanilla deliver a luxuriously smooth flavor. The cake bakes to perfection in a classic tube pan, creating a stunning centerpiece for any occasion. Serve it plain for a timeless treat or pair it with fresh berries and whipped cream for an extra touch of elegance. Whether for a casual coffee break or a festive gathering, this Yellow Angel Cake is guaranteed to delight!
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Ingredients
- 150 grams All-purpose flour
- 20 grams Cornstarch
- 200 grams Granulated sugar
- 0.5 teaspoons Salt
- 6 large Egg yolks
- 6 large Egg whites
- 1 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 120 milliliters Milk
- 30 grams Unsalted butter
Directions
Step 1
Preheat your oven to 175°C (350°F). Make sure to have an ungreased 9-inch (23 cm) tube pan ready for use.
Step 2
In a small saucepan, warm the milk over low heat until it is just hot to the touch (but not boiling). Add the unsalted butter to the milk and stir until melted. Remove from heat and set aside to cool slightly.
Step 3
In a medium bowl, whisk together the all-purpose flour, cornstarch, and half (100 grams) of the granulated sugar. Set this dry mixture aside.
Step 4
Separate the egg whites and yolks into two large, clean bowls. Be sure there is no yolk in your egg whites for proper whipping.
Step 5
Using an electric mixer, beat the egg yolks on medium speed. Gradually add the milk-butter mixture in a slow stream, followed by the vanilla extract, until combined.
Step 6
Fold the dry ingredients into the egg yolk mixture gently, stirring just until smooth. Be careful not to overmix.
Step 7
Add the cream of tartar and salt to the egg whites. Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 100 grams of sugar while continuing to beat, until stiff peaks form and the egg whites are glossy.
Step 8
Carefully fold the whipped egg whites into the egg yolk mixture in three batches, being gentle to preserve as much air as possible.
Step 9
Pour the batter into the ungreased tube pan, smoothing the top lightly. Bake in the preheated oven for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 10
Once out of the oven, immediately invert the pan (using the legs on the pan or placing it over a bottle). Allow the cake to cool completely in the pan to prevent it from collapsing.
Step 11
Once cool, gently run a knife around the edges and middle tube of the pan to loosen the cake. Carefully remove it from the pan and serve as desired. Enjoy your Gele Engelkoek!
Nutrition Facts
| Serving size | (836.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2125.7 |
| Total Fat 56.9g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1184.6mg | 0% |
| Sodium 1615.6mg | 0% |
| Total Carbohydrate 349.7g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 209.2g | |
| Protein 57.3g | 0% |
| Vitamin D 164.3IU | 0% |
| Calcium 334.3mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1303.1mg | 0% |
Source of Calories