Gele Engelkoek – Yellow Angel Cake

May 11, 2023May 11, 20230 1

Delicious Gele Engelkoek recipe for your sweet-tooth cravings

by The Chefin Dessert

Prep

20 min

Cook

50 min

Ready In

1h10min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

225

Sugar

27g

Fat

Gele Engelkoek, also known as Yellow Angel Cake, is a classic cake that originated in the Netherlands and is popular throughout Europe and America. This cake is typically served at special occasions and celebrations, such as weddings, birthdays, or holidays. Its light and airy texture makes it a perfect treat for any time, and it can be served with fresh berries and whipped cream for an extra touch of luxury. The cake's vibrant yellow color comes from egg yolks used in the recipe, which are known to be good for eye health and to provide essential nutrients to the body.

Instructions

1.	Preheat your oven to 350°F (180°C). Grease a 10-inch tube pan and set aside.
2.	In a large bowl, beat the egg yolks until thick and lemon-colored. Gradually add the sugar, beating until the mixture is light and fluffy.
3.	Add the tablespoon of water and mix well.
4.	Add the boiling water and mix.
5.	Add the flour gradually and mix well.
6.	In a separate bowl, beat the 4 egg whites with cream of tartar and salt until stiff peaks form.
7.	Fold the egg whites into the batter.
8.	Pour the batter into the prepared tube pan.
9.	Bake for 45-50 minutes or until cake springs back when lightly touched.

PROS

Gele Engelkoek is a light and airy cake with a soft and fluffy texture that melts in your mouth.

It is perfect for a special occasion or an indulgent treat.

CONS

This cake is high in sugar and carbohydrates.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This cake is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The egg whites used in this recipe provide a good source of protein and minerals, and the cake can be a good source of energy.

	1 1/2 cups sugar
	4 eggs , separated ( reserve whites )
	1 tablespoon water
	1/2 cup water , boiling
	1 1/2 cups flour
	1/2 teaspoon cream of tartar
	1/8 teaspoon salt
	4 egg whites