ANGEL CAKE: the SOFT and VERY TALL egg white cake! 😍

published on 31 October, 2024 at 21:00

INGREDIENTS (for the 18cm base of chiffon cake pan)

12 egg whites

1 pinch of cream of tartar

250g (1 1/4 cups) sugar

1/2 vanilla bean

170g (1 1/4 cups) all-purpose flour

Powdered sugar

METHOD

1. First, extract the vanilla seeds from half a pod.

2. In a large bowl, pour the egg whites, cream of tartar, and vanilla seeds.

3. Mix with electric beaters. Add the sugar in two batches when the egg whites start to foam.

4. Continue mixing until you get a light and fluffy mixture.

5. Then, sift the flour and gently mix it in with a spatula. Make sure to combine the ingredients well.

6. Pour the batter into a chiffon cake mold (18cm diameter base) and compact it well, leveling the surface.

7. Now bake at 180°C (350°F) for 30-35 minutes.

8. When it's ready, remove it from the mold and decorate it by dusting it with powdered sugar.

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