English Breakfast Angel Food Cake

Dairy Free
English Breakfast Angel Food Cake
45 min.
12
152kcal

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Indulge in a delightful twist on a classic dessert with our English Breakfast Angel Food Cake! This light and airy cake is not only a feast for the eyes but also a treat for the taste buds. Perfectly dairy-free, it caters to a variety of dietary preferences while still delivering a rich flavor profile that will leave you wanting more.

Imagine the comforting aroma of freshly brewed English breakfast tea wafting through your kitchen as you prepare this exquisite cake. The infusion of tea leaves adds a unique depth to the traditional angel food cake, making it a standout dessert for any occasion. Whether you're hosting a brunch, celebrating a special event, or simply treating yourself, this cake is sure to impress your guests.

With a preparation time of just 45 minutes and enough to serve 12 people, it’s an ideal choice for gatherings. Each slice boasts only 152 calories, allowing you to enjoy a guilt-free dessert that doesn’t compromise on taste. The fluffy texture and subtle tea flavor create a harmonious balance that pairs beautifully with fresh fruits or a light drizzle of syrup.

So, roll up your sleeves and get ready to whip up this enchanting English Breakfast Angel Food Cake. It’s not just a dessert; it’s an experience that brings warmth and joy to your table!

Ingredients

  • cup cake flour sifted
  • teaspoon cream of tartar 
  • 12 large egg whites 
  • 0.3 teaspoon salt 
  • 1.5 cups sugar divided
  • 0.3 cup freshly tea english
  • 0.5 cup water boiling

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • sieve
  • blender
  • spatula
  • measuring cup

Directions

  1. Preheat oven to 32
  2. Pour boiling water over tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool tea to room temperature.
  3. Lightly spoon flour into a dry measuring cup; level with a knife.
  4. Combine flour and 3/4 cup sugar, stirring with a whisk.
  5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
  6. Add cream of tartar and salt; beat until soft peaks form.
  7. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in brewed tea.
  8. Sift about 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
  9. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
  10. Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

Nutrition Facts

Calories152kcal
Protein12.62%
Fat1.81%
Carbs85.57%

Properties

Glycemic Index
11.42
Glycemic Load
22.35
Inflammation Score
-1
Nutrition Score
1.9626086936535%

Flavonoids

Catechin
0.07mg
Epigallocatechin
0.4mg
Epicatechin
0.1mg
Epicatechin 3-gallate
0.29mg
Epigallocatechin 3-gallate
0.46mg
Theaflavin
0.08mg
Thearubigins
4mg
Kaempferol
0.07mg
Myricetin
0.02mg
Quercetin
0.11mg
Theaflavin-3,3'-digallate
0.09mg
Theaflavin-3'-gallate
0.07mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:151.71kcal
7.59%
Fat:0.31g
0.48%
Saturated Fat:0.03g
0.16%
Carbohydrates:32.86g
10.95%
Net Carbohydrates:32.61g
11.86%
Sugar:25.22g
28.02%
Cholesterol:0mg
0%
Sodium:104.46mg
4.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.84g
9.69%
Selenium:10.89µg
15.55%
Vitamin B2:0.16mg
9.21%
Manganese:0.1mg
4.93%
Potassium:107.79mg
3.08%
Magnesium:6.49mg
1.62%
Copper:0.03mg
1.54%
Phosphorus:15.12mg
1.51%
Folate:5µg
1.25%
Vitamin B5:0.11mg
1.09%
Source:My Recipes