Angel Cake is a well-known American dessert, with a super-light texture. It’s made with no fat at all: just egg whites, sugar, vanilla essence and pastry flour! Angel Cake is perfect to be made if you have lots of egg whites to consume, or even just if you want some light (and easy to make!) dessert. You can decorate it with icing sugar, of fruit and whipped cream, or you can even use it to make a stuffed cake. I made my Angel Cake right after Easter, in order to use all the egg whites left from making pastiera, and I guarnished it with a few sour cherries in syrup.
I took the recipe from joyofbaking, the site I surf when searching for American dessert recipes.
I’ve used the proper tube pan, but you can also use a simple bundt cake pan.
I leave you to the recipe. If I can, I’ll come back later to read your comments and say hello 🙂 buy esomeprazole
Ingredients for a 28 cm tube pan:
360 g of egg whites (about 12)
300 g of sugar
Naltrexone online 1 tsp of cream of tartar
125 g of pastry flour cheap Tadalafil
1 pinch of salt
1 tbsp of lemon juice
1 tbsp of vanilla essence
Preparation Timee: 20 min.
Baking Time: 45 min.
Total Time: 1 hour and 5 min. + 1 hour for cooling down
Put egg whites, at ambient temperature, in a dry bowl, and whisk till stiff.
Add in cream of tartar, lemon juice, vanilla essence and salt, and keep whisking.
Slowly add sugar, a spoonful at a time, while still whisking.
Sift the flour and add it into the egg whites bowl, a little at a time, while gently stirring with a wooden spoon.
Pour the mixture in an ungreased tube pan, and gently level the upper surface.
Bake in oven preheated at 180°C, for about 40-45 minutes.
Take out of the oven and immediately turn it upside-down (you can put the center over a bottle), and let cool down for about 1 hour.
Once completely cold, gently loosen the sides with a spatula and turn it upside-down on a platter.
Decorate with icing sugar, whipped cream, or fruit, slice and serve.
Nessuna ricetta simile a Angel Cake.All Recipes, recipe by Flavia Imperatore
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