A self-sufficient angel biscuit is springy in structure, not so dry, but not at all wet. It is, of course, suitable for assembling pompous and wasteful cakes and pastries. At the same time, serving without impregnation, cream, complex decor, you and your guests are not deprived - the high cake soaked in just sweet vanilla is so good.
A few tips for those who dare to master the angel biscuit recipe at home. With the proposed proportions, for my taste, sweetness is more than enough. If you are going to treat a notorious sweet tooth, take powders 30-40 g more. Don't ignore vanilla sugar- here the flavoring is not only appropriate, but also successfully extinguishes the egg smell. For the rest, strictly follow the prescribed dosage, follow the sequence of laying the products and the temperature regime.
Cooking time: 60 minutes / Number of servings: 8-10 / Form with a diameter of 20 cm
Ingredients
- premium wheat flour 80 g
- eggs (proteins) 7 pcs.
- powdered sugar 150 g
- vanilla sugar 15 g
- lemon juice 1.5 tsp
How to make angel biscuit
We separate the proteins, the yolks are not needed today - we remove them for another dish. Let me remind beginners that a container must be prepared in advance for whipping high-quality protein foam. A deep bowl must be degreased - rubbed with lemon juice or a drop or two of vinegar, then with a dry towel.
Immediately in a separate bowl, mix the sifted wheat flour premium and half a serving of powdered sugar. Do not replace the powder with sugar, even fine. Biscuit, for sure, will turn out, but hardly angelic.
Returning to the separated proteins, beat with a mixer (it is difficult to handle it with a hand whisk) for two to three minutes with fresh lemon juice. See that the bones do not slip! The liquid will foam with transparent bubbles.
Then, in parts, in two or three doses, pour the second half of the powdered sugar, flavor (vanilla sugar) - continue to beat at maximum speed for about 3-4 minutes. The powder should completely dissolve, the composition should be painted in White color, thicken, thicken, as in any other meringue. After making sure that the meringue came out homogeneous, stable, rests on the tip of the whisk, we finish with whipping. Also in small portions - on a spoon - add a dry mixture of flour and powder. We carry out in a circle, knead a viscous and very sticky dough without a single lump.
Fill a clean mold with dough for the angel biscuit. We do not lubricate the bottom or the walls with any fat. Choose reliable fireproof cookware. We put the semi-finished product in a hot oven in advance, bake for about 30-40 minutes at a temperature of 170-175 degrees. We do not open the door for the first 10-15 minutes, so that the rapidly growing lush mass does not settle ahead of time. In the middle of the process, if the “cap” starts to darken, throw a sheet of foil with a dome - the main thing is not to touch the dough.
Please note that the product has noticeably increased in volume, acquired a pleasant and even noble shade. Check readiness by piercing with a long skewer. Then we hurry, do not delay, otherwise we will lose an enviable height.
We turn it over, do not remove it from the mold, install it on convenient supports so that the angel biscuit is in limbo. Cool down at room temperature. In this form, the crumb will retain porosity and thickness.
Carefully separate the cooled angel biscuit from the walls of the container, transfer it to a flat plate, “powder” it if desired, decorate it arbitrarily, for example, fresh berries Divide into large triangles and serve. Happy tea!
You understand that I could not pass by this biscuit. In English, it is called none other than Angel's food cake - biscuit of angels. One of many classic desserts which have earned fame and popularity all over the world.
This is because it is completely different from all other biscuits, it is a white, very porous and dense cake that holds its shape and has its own unique taste. If you tried Japanese biscuit desserts, then you can roughly understand what I'm talking about.
When I cooked it, there was not even a desire to cut it into cakes, soak and use the cream, I ate it just like that, cutting off a new piece, the unusual texture and taste did their job. Therefore, most likely, for the first time you will not get to the cake either, and after that you can experiment with cakes, an excellent and quick recipe.
Few ingredients, simple process.
The whole base is egg whites. To do well, you need to follow a few rules. Wipe down the beater bowl and beaters with a vinegar-soaked cloth before starting. The thing is that proteins do not whip well when interacting with fat. Vinegar helps to get rid of it. 
Second important point- separation of proteins from yolks. Here is the same rule, at least a piece of the yolk will fall - nothing will work. Therefore, carefully split the eggs (so as not to cut the yolk) and separate the whites carefully. I use this protein separator. If it so happened that the yolk did get in, do it all over again, wash the bowl, wipe it and separate it again. Alternatively, separate one protein into a small bowl and then pour into a common bowl. You need 12 proteins in total. 
Add water (2 tablespoons). 
In a separate bowl, mix sugar (225 g), a pinch of salt and guar gum or cream of tartar (1.5 tsp). Here they act as a stabilizer. If you don’t find them, just beat the egg whites a little longer. 
If you have a planetary mixer - you are lucky, making such a cake is a pleasure. If it's manual, be patient. And take a bowl of at least 4 liters, proteins increase very well in volume. Start beating egg whites until foamy. 
Carefully add sugar. Add a quarter, beat more, add another quarter. 
Continue whisking until the whites turn from foam into a dense white mass. Add vanilla extract (2 tsp). It is possible without it, but then some may seem to have a protein smell. In extreme cases, use vanillin or vanilla sugar. 
In fact, we are preparing meringue (meringue). The mass becomes glossy, dense and homogeneous. It took about 4 minutes in a planetary mixer, you will work 8-10 minutes in a manual mixer, but here you need to be patient. Please note that the mass perfectly holds its shape and does not drain from the whisk at all. If at this stage the mass did not become so dense, then a mistake was made somewhere. 
In two steps, add flour (160 gr.). 
This is how thick the dough should be. 
Carefully transfer the dough into the mold. This amount is enough for a decent biscuit in 20 centimeter form. If you doubt yourself, you can reduce the ingredients by half, for a rehearsal.
If the form is silicone, then lubrication is not necessary at all. If metal, line the sides and bottom with parchment. 
Spread the dough well in the form, because it is dense and thick, there is a high probability of bubbles. The dough, by the way, does not rise at all, it literally retains its original height. Bake at 180 degrees for 30-40 minutes. 
Checking in the following way. First we expect a very good golden brown, closer to brown. And then check with a toothpick, it should come out dry. You yourself will understand that the biscuit is ready by its density when you pierce.
Let the finished biscuit cool completely in the form (which is better to put on the wire rack). And then take it out. Ideal with any syrups, creams and berries. If you do it in batches, just tear off a piece of biscuit, pour over with whipped cream and a couple of berries. It will turn out very tasty!
P.S. And yes, this week I, where to put the yolks! In the meantime, you can use the recipe of my favorite.
Hello, friends! In clearing rubble culinary photos stumbled upon Angel Biscuit. I can’t say that this is my favorite biscuit, but when you need to “attach” chicken proteins or cook light, air cake Quick, this recipe will do just fine. I remember when I was preparing this biscuit, then along the way, let’s say, I “honed” :) coffee recipe custard. The cream turned out delicious, but absolutely not suitable for this biscuit. Angel biscuit is nothing but light butter (yogurt) cream or fruit and berry sauce no need. The biscuit recipe was taken from the book by Irina Chadeeva chadeyka "Pyrogy". Confectioner friends, tell me, is it possible in this recipe replace citric acid lemon juice? I do not like the taste of citric acid (I feel it very well) in the finished biscuit.
Angel Biscuit
Ingredients:
chicken proteins (large eggs) - 5 pcs.
powdered sugar - 80 g
fine sugar - 50 g
premium wheat flour - 60 g
vanilla sugar - 1 sachet (20 g)
a pinch of salt
citric acid - 1/2 tsp
detachable form with a diameter of 16-18 cm
Process:
I had a form 18 cm in diameter and 6 proteins, I counted the proportions.
Heat the oven up to 180C.
Mix flour and powdered sugar, sift.
In a deep bowl, start beating the whites with salt. When they whip up dense mass, which does not flow when turned over from the bowl, add citric acid, sugar and vanilla sugar, beat for a couple more minutes until soft peaks.
Pour the flour mixture into the meringue powdered sugar. Mix thoroughly with a spatula until a homogeneous dough, movements from the bottom up.
Put the dough in a form (preferably a detachable one), covered with parchment (without lubricating the sides with anything!), Tap it a couple of times on the table.
Bake 25-30 minutes (mine took a little longer) finished biscuit elastic to the touch golden color. Invert the cake pan onto a wire rack to cool completely.
Cut the cooled biscuit along the walls and remove from the mold.
Irina suggests serving the Angel Biscuit, cut into pieces, with berry sauce or cream.
Like I said, I had coffee custard. The biscuit was cut into 3 cakes, layered with cream, sprinkled with biscuit crumbs on top.
I am now rediscovering recipes that I tried to bake 20 years ago. Then I bought little magazines " Culinary Tips", clearly based on "Good Food", I flipped through them from cover to cover and cooked all the recipes in a row. Here, for example, protein biscuit, I was very surprised at the time. And in principle, nothing surprising!
Biscuit on squirrels, "angel food" - an American invention. Some people think that it cannot be cooked without kremertartar and special form with a cone in the middle. Therefore, biscuits of this kind are not very common. Meanwhile, such baking is lovely way recycling, I'm not afraid of this word, proteins, which, for example, remain at our disposal after cooking.
There is no secret in the preparation of such a biscuit. It is prepared almost like regular biscuit, slightly in other proportions, baked at 180C for 25-30 minutes, but cooled upside down. Why?
In order for the biscuit to rise well and not fall off when cooled, it is baked in a form that is not greased or sprinkled with anything, that is, the dough must stick to the walls during the baking process (thus, you do not need to use Silicone forms, but it adheres perfectly to non-stick ones). But the main problem arises if the shape is large enough in diameter. Then, under its own weight, the middle of the cake falls a little even during baking. If you use a shape with a tube in the middle or a rectangular one, there will be no such problem. Again, so that the middle does not fail when cooling, the form is turned upside down.
Protein biscuit is snow-white, porous, with a very delicate crust and resembles bread for toast in appearance and softness. It withstands the neighborhood with creams well (and I’ll tell you more about the cake with it), but the perfect complement are cream or berries, about which a lot has been written and with which you really can’t argue. I suggest cooking berry sauce, which is now commonly called compote in the French manner - you just need to pour the frozen berries with hot syrup and leave to stand for half an hour.
Proteins for biscuit I whip with a very a small amount sugar, so it is very difficult to beat them. And I add the bulk of the sugar along with the flour in the form of powdered sugar. Do not forget to add flavorings to this biscuit - vanilla extract or vanilla sugar, this greatly improves the taste. As for kremertartar, I have it - and I do not see any difference from replacing it with citric acid.
5 large proteins
80g powdered sugar
50g fine sugar
60g flour
pinch of salt optional
1/2 tsp citric acid
1/2 tsp vanilla essence
150g strawberries
100g raspberries
50g currants
120g sugar
150g water
vanilla pod optional
oven 180C
cake tin 10x20cm or round 16cm
To start the sauce. Put the berries in a deep bowl without defrosting.
Prepare a syrup of sugar and water, bring to a boil. Pour syrup over berries. You can add a spoonful of berry liqueur, for example, currant. Leave to insist.
Pour the egg whites into a bowl. Sift flour with powdered sugar. Prepare citric acid and vanilla extract. Heat up the oven.
Start beating egg whites with salt.
When they are whipped as usual, until thick, add citric acid and sugar, beat for a couple of minutes, the mass should not be like for meringue, the peaks will be soft, bent when you take out the whisk. And the mass itself will be softer and more tender, but not fluid at all.
Add vanilla essence, beat some more. Pour in flour with powder.
Mix thoroughly until a homogeneous dough is obtained.
Now put the dough into a mold, knock it a couple of times on the table so that there are no big holes later.
Bake for 25-30 minutes, the baked biscuit is elastic to the touch. Turn it over onto a bowl, for example. Or on a regular grid. And leave to cool completely.
Now you need to draw a knife along the walls and again knock on the table so that the biscuit falls out. He is such a.
You just need to cut it into pieces with a very sharp knife and serve with compote or cream.
Round.
Angel Biscuit, also known as Angel Food, is very popular in America. This pastry is prepared on whipped proteins (without the use of yolks at all), due to which it turns out to be snow-white in the context. The classic addition is lemon cream, although often the protein biscuit is baked in the form of a cake and, when served, is simply supplemented with whipped cream or berry jam.
The presented recipe will turn out to be very useful if, after preparing the custard on the yolks, or, for example, the sauce for, unused proteins remain and they will have to be attached somewhere (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angelic biscuit is no more difficult than usual, it turns out very soft, tender and tasty.
Ingredients: 
For test:
- whites of 7 eggs;
- salt - a pinch;
- flour - 70 g;
- baking powder dough - 1 teaspoon without a slide;
- sugar - 140 g;
- vanilla sugar - 10 g;
- lemon zest - 1 tbsp. a spoon.
For impregnation:
- water - 30 ml;
- sugar - 1 teaspoon.
For cream:
- lemon juice - 90 ml;
- butter - 150 g;
- eggs - 3 pcs.;
- lemon zest - 1 tbsp. a spoon;
- sugar - 150 g.
Angel biscuit recipe with photo step by step
- Place the whites separated from the yolks in a clean and dry large bowl. For the recipe, it is not at all necessary to use the freshest proteins, on the contrary, it is better to use “aged”, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
- Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
- Continuing to work with the mixer and gradually increasing the speed, in small portions pour a mixture of simple and vanilla sugar. Beat until a stable mass is obtained.
- Remove the zest from the lemon by rubbing it on fine grater(remove only a thin yellow layer, without affecting the bitter white part). Add to proteins.
- Sift flour with baking powder, add to the protein mass in 3-4 calls. Each time, gently and carefully knead from the bottom up. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
- When all the flour is mixed in, spread protein dough into a dry form (we do not lubricate the walls with anything, we lay the bottom with parchment), we level the surface. Be sure to use a small container with a diameter of about 20 cm. It is not recommended to bake an angel biscuit in a large form, since in this case its center may sink under its own weight. If there is no container of a suitable size, you can take a cake mold with a ledge in the middle, then you can cook a biscuit in a larger volume.
- We put the form in the oven preheated to 180 degrees for 35-40 minutes. As in the manufacture of a standard biscuit, we try not to open the oven once again. So that the biscuit does not settle, form with ready-made pastries immediately turn over and put on a wire rack or two bowls. We leave to cool.
Lemon cream for angel biscuit recipe
- In a heavy bottomed saucepan, combine lemon juice, zest, sugar and eggs.
- We put on low heat and, with constant stirring, bring to a boil and lightly thicken. Taking it off the fire, let's lemon curd cool down completely.
- Beat soft butter until fluffy. Continuing to work with a mixer, gradually introduce the cooled curd.
- Beat until the components are combined into a single oil cream.
- We return to the cooled biscuit. We pass with a knife along the sides of the form and extract the pastries, cut into two cakes. Dissolve sugar in hot water, cool and lightly water the crumb (an angel biscuit does not require a lot of impregnation).
- Apply a layer of citrus cream on the bottom cake.
- After watering with impregnation, lay out the second cake. We coat the top and sides of the product with the remnants of the cream.
- We can arrange dessert upon request. Pairs well with lemon cream almond petals, blueberries, but you can choose other additives or leave the product without additives.
- We keep our mini-cake for 3-4 hours in the refrigerator, and then we begin to try.
Angel sponge cake with lemon cream is ready! Happy tea!
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