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Angel cake

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Angel cake

Preparation : 10 min Resting : -
Cooking : 40 min Equipment : bundt mold (Ø 20 cm)
Difficulty :
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Serves 8 :
110 g plain flour
8 egg whites
200 g icing sugar
1 tbsp lemon juice
1 tbsp grated lemon zest
Lemon glaze
1Preheat the oven to 170°C (gas mark 5/6). Fit the whisk in the metal bowl. Pour in the egg whites, remove the cap and run the WHISK programme.
2At the end of the programme, add the icing sugar then run the WHISK programme again, without replacing the cap, until the egg whites are stiff and shiny. With the programme running, add the lemon (juice and zest).
3Pour the mixture into a bowl and gently fold in the flour, using the spatula.
4Pour the batter into an angel cake tin and bake for 40 minutes. Leave upside-down to cool.
5Turn out carefully onto a plate and coat with lemon glaze.
© 2017 Hachette Livre (Marabout)
© Beatriz da Costa

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