Angel cake
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13 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
Equipment
Bundt mould (Ø 18 cm)
8 people
1 organic lemon
110 g flour
8 egg whites
170 g caster sugar
250 g icing sugar
Associated products
RECIPE STEPS
1
Put the caster sugar into the metal bowl and run the program.
- 170 g caster sugar
Expert
00:30 / 18 / __°C
2
Juice and zest the lemon. Set aside.
Add one egg white and half of the lemon juice into the metal bowl. Run the program.
- 1 organic lemon
- 1 egg whites
Expert
00:30 / 3 / __°C
3
Rerun the program.
Set aside the icing.
Expert
01:00 / 7 / __°C
4
Heat the oven to 170°C.
5
Fit the metal bowl with the whisk.
Add the remaining egg whites, remove the cap and run the program.
- 7 egg whites
Beaten egg whites
05:00 / 5 / __°C
6
Add the icing sugar then, without replacing the cap, run the program again.
With the program running, add the lemon (juice and zest).
- 1 organic lemon
- 250 g icing sugar
Beaten egg whites
05:00 / 5 / __°C
7
Pour the mixture into a bowl and gently fold in the flour, using the spatula.
- 110 g flour
8
Pour the batter into an angel cake tin and bake for 40 minutes.
9
Leave the cake upside-down to cool.
10
Turn out carefully onto a plate and coat with lemon glaze.
© 2017 Hachette Livre (Marabout) © Beatriz da Costa
1 comment
made this recipe today from recipe on site. says to use plain flour. this recipe says flour. could you change recipe to SR flour as it was a flop.