Angel cake: the fluffiest and lighter cake ever
published on 3 September, 2019 at 13:28
Ingredients:
360g egg whites (about 10 egg whites)
200 g sugar
1 tablespoon water
100g all-purpose flour
10g yeast or cream of tartar
Directions:
Beat the egg whites by gradually adding the sugar. Then add a tablespoon of water. Sift the flour and baking powder and add to the mixture. Pour the mixture into the mold and bake at 175°C (350°F) for 25 minutes.
Video: Chiara's Cakery https://www.youtube.com/watch?v=nTA3bv_GX4M
360g egg whites (about 10 egg whites)
200 g sugar
1 tablespoon water
100g all-purpose flour
10g yeast or cream of tartar
Directions:
Beat the egg whites by gradually adding the sugar. Then add a tablespoon of water. Sift the flour and baking powder and add to the mixture. Pour the mixture into the mold and bake at 175°C (350°F) for 25 minutes.
Video: Chiara's Cakery https://www.youtube.com/watch?v=nTA3bv_GX4M
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