About this Recipe
This cake is in all respects a classic Angel Cake, but it is cooked in a plum cake mold (that’s why the name PlAngel cake …), even more convenient if you do not have the special Angel Cake mold with the feet. You must not grease the mold (which should not be non-stick, but in aluminum) and, once you remove the cake from the oven, you have to put it upside down on a wire rack or on racks so that the Angel Cake can cool without deflate.
- 75g all-purpose flour
- 150g sugar
- 6 egg whites
- half a teaspoon of cream of tartar
- 1 teaspoon of vanilla essence
- a pinch of salt
Sift the flour and 50 g of sugar in 4 times. Beat the egg whites with the cream of tartar, salt and vanilla until you have soft peaks. Add the remaining sugar, 2 tablespoons at a time, and continue to whisk until you have a glossy and aerated mix like a meringue.
Sift about a quarter of the flour mix on the egg whites and incorporate it; continue in the same way until all the flour is used up.
Pour the mixture into a 24x13x8 cm rectangular plum cake mold and bake at 190 ° C for 25 minutes. Remove the cake, then let it cool in the mold upside down (with racks) like a normal Angel Cake for at least an hour.
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