mumbai has hit an all time high in terms of heat. it’s right before the monsoon season starts and it’s extra humid. i recently had an event to attend and needed to make something sweet. i decided to make these angel food cupcakes since they are light and perfect for this weather. growing up, i always ate angel food cake with whipped cream and berries in the summer for dessert. i went with cupcake form since they are easier to serve, but feel free to use a cake pan instead.
this recipe makes 12 cupcakes. preheat oven to 350 degrees. coat the cupcake tin with oil or cooking spray. sift the flour, powdered sugar and salt into a bowl and set aside. combine the egg whites in a bowl and beat with an electric mixer for 2 minutes. add the cream of tartar and beat for another 2 minutes. slowly add the granulated sugar about 1/4 cup at a time. increase the speed to high and continue beating for 3-5 minutes. add the vanilla and lemon juice. add half of the flour mixture on top of the eggs and fold in with a rubber spatula. add the remaining half. divide the batter evenly among the cupcake tray and bake about 15 minutes. let cool in the pan for 5 few minutes, then transfer to a rack to cool completely.
- 1 cup flour / 110 grams sifted
- 1 cup powdered sugar / 110 grams sifted
- 1/4 teaspoon salt
- 10 egg whites
- 1 teaspoon cream of tartar
- 3/4 cup granulated sugar / 150 grams
- 2 teaspoons vanilla extract
- 2 tablespoons lemon or lime juice
- 2 and 1/4 cups whipping cream / 500 grams
- 2 cups powdered sugar / 250 grams
- 1 tablespoon vanilla
(*if you want this to turn out like a whipped cream, you can add 1 teaspoon of gelatin.)