Angel Cake
Ingredients
- Cake Flour – 200g
- Powdered Sugar – 350g
- Almond Essence – 1 tsp
- Salt – 1/4 tsp
- Eggs (only Whites) – 14
- Cream of Tartar – 2 tsp
- Lemon Juice – 1 tsp
How to Prepare
Total Preparation Time: 20-30 minutes
- Take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
- Close the cooker lid and pre heat it for 20 minutes
- Spread the whites from the egg and keep aside at room temperature
- Take a bowl (should well cleaned and dried), add egg whites, use stand mixer (should well cleaned and dried) and beat them well for five minutes
- Then add salt, lemon juice, cream of tarter and beat them well till the egg become soft and foamy
- Add 170g of sugar graually, spoon by spoon and beat them in high speed
- Once the egg batter become creamy, turn off the mixer and keep aside
- Take a bowl and add cake flour, 180g sugar, salt and mix them well and thrice them twice to avoid lumps for perfect angle cake
- Add this flour gradually, and carefully fold them into the egg cream till th floor incorporated
- Take the tube cake pan which should be ungreased, fill the pan with cake batter and tap them to settle thoroughly
- Now open the cooker lid and place the cake pan over the cooker plate, close the lid
- And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
- After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes till cake top become golden brown
- Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
- Garnish the cake with fresh cherries, strawberries
- Now, the amazing Angel cake is ready to serve
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