Angel food cake - with mango and passionfruit

This is our latest discovery and what a sweet one! It has long been a popular cake in the States and in Asia also, but only now that it is a trendy cake in Paris, it got our attention. A sweet cake that is so popular and we do not know it, have not tasted it?!

Result of the first trial: kids, hubby and also mama are completely blown away with the simple cake that has a lovely, very light texture sensation which can lend itself to all sort of flavours. From matcha tea, coffee, vanilla to lots of different fruits, you can always pimp it up to the way you feel.

This one we made with mango freeze dried powder in the batter, with fresh mango, whipped cream scented again with mango and fresh passionfruit. Irresistable! Its name says it all: food for the angels! A treat that we will bake often!

This recipe was created using the basic angel cake recipe of Martha Stewart`s mum. 



1 and a 1/4 cups of standard flour 1 and a 1/2 cups of sugar 12 large egg whites at room temperature 1 and a 1/2 tsp of cream of tartar a pinch of salt 1 pack of freeze dried mango powder ("Fresh as" or alike) 2 mangos (canned one is good, too if fresh is not available) 300 ml of fresh cream 4tbsp of sugar 1 passion fruit (or passionfruit syrup if fresh is not available) optional decoration: edible flower (we used the flowers of the pineapple sage)


Preheat the oven to 190 Celsius degree. Sift the flour, 3/4 cup of sugar, and 3 tbsp of freeze dried mango powder together for 3 times. This is to help to achieve a really light texture. In the bowl of the mixer add the egg whites, 1 tbsp of water, the cream of tartar and the pinch of salt and start beating it on medium speed until foamy. Slowly add the other 3/4cup of sugar to it then beat it at high until it becomes glossy and forms stiff peaks. With a big spatula gently fold in the flour mix in several batches, taking care of not to deflate the whipped egg white. Spoon this mixture into the special 10 inch (25cm) angel food cake pan that you just use clean, untreated - no butter, no flour, nothing, otherwise it cannot stick to the side of the pan - (I had a 7 inch one and 2 individual ones for this amount of batter), smooth the mixture down and run a knife through it to pierce the air pockets in case. Put it in the oven for about 30-35 minutes (the smaller one will take much less time) until the top is golden and the cake tester inserted in it comes out clean. Let the cake cool down completely in the pan - upside down. Then run a knife around the edges (in the middle, too) to gently separate the cake from the pan. Whip up the cream gently and when it starts to foam add the sugar and the mango powder then continue to whip it until it has a nice texture (easy to over whip, so keep watching). Cut up the mango into small cubes, cut the passionfruit into half. To assemble, put the cake on a plate, spoon the cream into the middle hole, top it with the passionfruit juice and spoon the mango cubes around. Add some flower decoration if you wish. Always use serrated knife to cut angel food cake, otherwise you squash the fragile texture. Enjoy!
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