How-TO Make the Best Angel Cake Recipe (Colombian Style)

Do you love cake as much as I do? Then you're in luck, because today I'm sharing my all-time favorite cake recipe: Angel Cake with a Colombian twist! This cake is light, fluffy, and topped with a delicious almond-flavored buttercream frosting and sugar glass crunch texture. Trust me, once you try it, you'll be hooked! So, let's get started!

Ingredients​

For the cake:

• 12 egg whites
• 2 cups Flour
• 1 1/2 cups of Sugar
• 1 tablespoon of almond essence
• 1 Tablespoon baking powder
• 1 Tablespoon of Cream of tartar (optional)

For the Buttercream Frosting:

• 125gr Butter
• 1 pound of icing sugar, also called powdered sugar
• 1/4 cup of milk
• 2 tablespoon of almond essence

For the sugar glass:

• 1/4 cup of water
• 1 cup of sugar
• 1 tablespoon of Cream of tartar (optional)

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• Step 1: Separate the Egg Whites and Yolks​

The first step in making this cake is to separate the egg whites and yolks. It's important to use mixing bowls, one for the egg whites and one for the yolks, to avoid contamination. Here's a tip: Separate the whites from the yolks one by one using a third bowl after each egg to ensure that no broken yolks contaminate the bowl with all the whites. Since we're not using the yolk, once you have all 12 egg whites, save them for another recipe!

• Step 2: Whip the Egg Whites to Stiff Peaks​

Preheat the oven at 350 degrees Fahrenheit (177 degrees Celsius) before this step. Turn the mixer on medium speed and beat the egg whites. You will start to see bubbles form and the egg whites will turn whiter. Continuing to beat, add the sugar little by little with a spoon so that it is incorporated very well. This will cause the sugar to dissolve in the egg whites. Optional: In this step, also add the cream of tartar, which acts as a stabilizer for egg whites but if you don't have it, it's not necessary! After all the sugar is incorporated, beat on high speed until stiff peaks form, as shown in the photo.

• Step 3: Mix and Bake​

Add the baking powder to the flour, and sift the combination of flour and baking powder into the egg whites peaks. With the help of a spatula, stir everything together with soft and enveloping movements. Add 1 tablespoon of almond essence. Once everything is incorporated, transfer to a baking mold and bake for 50 minutes at 350 degrees Fahrenheit (177 degrees Celsius).

• Step 4: Make the Buttercream Frosting​

To start, set the butter out ahead of time so it softens. Beat the butter with a mixer for about one minute or until it's smooth. Add the powdered sugar a little at a time on low speed so that it doesn't end up all over the place. Once the butter and powdered sugar are mixed together, add milk a little at a time to make the buttercream smoother. Finally, add the almond essence to give it flavor.

• Step 5: Spread the Buttercream Frosting​

Cover the whole cake with the buttercream frosting, and voila! It should look delicious.

• Step 6: Make the Sugar Glass​

To make the sugar glass, you will need to prepare a skillet with 1/4 cup of water, 1 cup of sugar, and 1 tablespoon of cream of tartar (optional). With the heat set to medium-low, gently stir the mixture until it starts to boil. If you have a thermometer, remove the mixture from heat when it reaches 300°F (150°C). If you don't have a thermometer, you can tell the mixture is ready when it starts to become thicker in texture.
Immediately transfer the mixture to a baking pan that has been lined with wax paper or sprayed with butter. Allow the sugar glass to sit until it hardens, which should take about 10 minutes. Once it has hardened, use a knife to crack it into pieces.

• Step 7: Adding Sugar Glass to the Cake​

Now it's time to add the sugar glass to the cake! You can either arrange the pieces on top of the cake in a pattern, or you can crush the sugar glass into smaller pieces and sprinkle them over the cake. Either way, the sugar glass will add a satisfying crunch to every bite of the cake.

And that's it! Your delicious Angel Cake with sweet almond buttercream frosting and sugar glass topping is ready to enjoy. Serve it at your next gathering or enjoy it with your family and friends.
I hope you enjoyed this recipe as much as I do. Don't be intimidated by the number of steps - the end result is worth it! Give it a try and let me know what you think.