Monday, 1 May 2017

Angel Food Cake | Recipe

3 egg whites,
100g sugar,
1/4 tbsp of lemon juice,
1/2 tsp of vanilla extract,
42g cake flour

1. In a large bowl, beat together the egg whites and sugar until frothy.
2. Whisk in the lemon juice and vanilla, and beat until stiff, glossy peaks form.
3. Sift in the flour and gently fold until just combined. Do not over mix or you'll deflate the mixture.
4. Pour batter into a chiffon // angel food tube cake pan. Run a knife through the batter to get rid of air bubbles.
5. Bake at 180C for 40-45 minutes. Once baked, invert the cake onto a flipped, flat-topped tumbler.
6. Cool completely upside down for 1 and a half hours to prevent shrinkage.
7. Run a knife around the edges to loosen the cake. Release and place on a plate to serve. Dust with a generous amount of powdered sugar.
Slice and enjoy with cream and fresh berries!

0g of fat. Pure goodness!

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