Equipment
Ingredients
Angel Sponge
- 70 g cake flour
- 150 g caster sugar
- 240 g egg whites, room temperature
- 3 g cream of tartar
- 1 g fine sea salt
- 1 lemon, zested
Citrus Yogurt Filling
- 250 g non-fat plain greek yogurt, strained
- 60 g powdered sugar, sifted
- 30 ml orange juice, freshly squeezed
- 5 ml vanilla extract
Finishing
- 20 g powdered sugar
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Line the bottom of a 25 by 38 centimeter jelly roll pan with parchment paper. Do not apply any grease to the pan or paper, as the angel food batter needs to grip the dry sides to rise properly.
Pass the cake flour and half of the caster sugar through a sifter three times into a small bowl. This intense aeration is crucial for achieving a featherlight crumb. Set the mixture aside.
In a pristine, absolutely grease-free mixer bowl, whip the egg whites, cream of tartar, and fine sea salt on medium speed until soft, foamy peaks begin to form.
Increase the mixer speed to medium-high and gradually add the remaining caster sugar, about one tablespoon at a time. Continue whipping until the meringue is glossy and holds firm, stiff peaks.
Sprinkle one-third of the sifted flour mixture and half of the lemon zest over the meringue. Using a silicone spatula, fold gently using wide, sweeping motions. Repeat in two more additions until no dry flour streaks remain. Do not deflate the batter.
Gently spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 14 to 16 minutes, or until the top is lightly golden and springs back when gently pressed.
While the cake bakes, generously dust a clean, smooth kitchen towel with powdered sugar. Immediately upon removing the cake from the oven, invert the pan onto the prepared towel. Carefully and slowly peel away the hot parchment paper.
Starting from one of the short ends, tightly roll up the still-steaming cake, rolling the kitchen towel inside along with it. Place the rolled cake on a wire rack to cool completely.
In a medium bowl, whisk the strained non-fat Greek yogurt, fresh orange juice, powdered sugar, vanilla extract, and the remaining lemon zest until completely smooth and slightly thickened.
Once the cake is fully cooled, carefully unroll it on the counter. Spread the citrus yogurt filling evenly over the surface of the sponge, leaving a two centimeter border around all edges to prevent the filling from squeezing out.
Gently re-roll the cake, this time without the towel. Wrap the finished roll very tightly in plastic wrap to help it hold its cylindrical shape. Chill in the refrigerator for at least 2 hours to set the filling and hydrate the crumb before dusting with powdered sugar and slicing.
Chef's Notes
- Sifting the flour multiple times is non-negotiable for angel food. It separates the flour particles and introduces air, ensuring the flour suspends in the meringue rather than sinking to the bottom.
- Be diligent about grease. Even a speck of yolk or oil on your equipment will prevent the egg whites from trapping air and expanding properly.
- For the cleanest slices, use a very sharp, long serrated knife. Gently saw through the delicate sponge rather than pressing straight down, wiping the blade clean after every single cut.
Storage
Refrigerator: 3 days — Keep tightly wrapped in plastic wrap to prevent the sponge from drying out.
