ANGEL CAKE RECIPE
La Angel cake It's a very well-known American dessert whose main characteristic is that it's made with only egg whites, without oil or butter. A soft and light cake and a delicious idea that also allows you to don't waste the leftover egg whites from other preparations where only the egg yolks were required. Among the other main ingredients there is also the cream of tartar, a completely natural acidic salt that helps cakes rise, making them light, also widely used in the preparation of sponge cake: you can buy it in all organic food shops, in the best-stocked supermarkets and in pharmacies.
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An inexpensive and simple dessert to prepare, also known as "angel cake" because it is fat-free and has an extraordinary goodness.. Angel cake should be cooked in a special mold which does not need to be buttered and consists of a very tall cylinder with a removable bottom and three feet positioned along the edge: they ensure that the cake cools even upside down, remaining tall and voluminous. Alternatively, use the classic tall pan for ciambellone.
Ingredients
- 160 gr of type 2 flour
- 280g of natural cane sugar
- 12 medium organic egg whites
- 8g of cream of tartar
- A pinch of whole salt
- Seeds of a vanilla bean
- Grated zest of a lemon
Preparation
- Carefully separate the egg whites from the yolks and, in a separate bowl, sift the flour, salt, cream of tartar and sugar to eliminate any lumps.
- Beat the egg whites with a whisk, gradually adding the cream of tartar, lemon zest, vanilla seeds, and sugar. Turn off the electric mixer, transfer the mixture to a large bowl, add the salt and flour, and gently fold everything together from top to bottom to avoid deflating the mixture.
- Pour everything into the appropriate mold or into the one specifically for donuts without buttering: it must have edges at least 10 cm high.
- Bake in a preheated oven at 190°C for about 35 minutes: check if it's cooked through using a wooden toothpick.
- Invert the cake onto a cutting board, resting it on its feet. If you don't have a specific Angel cake pan, simply invert the cake onto the cutting board and leave it there until it cools.
- Using a bladeless knife or a spatula, remove the cake from the mould, place it on a tray and then, according to your taste, decorate it with lots of fresh seasonal fruit or fill it with custard or chocolate.
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