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Angel Cake

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Adjust Servings:
480 g egg whites
250 g sugar
8 g cream of Tartan
160 g flour
1 pinch salt
1 bag vanillina

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Angel Cake


    So soft...!!

    • Serves 8
    • Medium




    A super soft cake to be dipped in your morning warm  cappuccino… or to be enjoyed for the afternoon tea  with some  whipped cream and fresh fruit. This sponge cake can be perfect to be filled with custard cream and panna montata, turning into a wonderful cake!


    To have a perfect Angel Cake you will need its specific mold.


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    Preheat your oven to 180*.
    Whip egg whites with vanillina in a stand mixer.
    Without stopping, add the cream of Tartan and a pinch of salt.
    Add slowly the sugar.
    When the mixture has reached a fluffy and soft consistency, remove the bowl from your mixer.
    Add, sifting, flour and mix with a spatula, with movements from the bottom up to avoid disassembling the egg whites mixture.
    Pour your mixture into the angel tin cake. Level your cake with a spatula. You absolutely don't have to grease and flour your cake tin.
    Bake your cake for 35/40 minutes to 180 degrees.
    Turn the cake upside down on the cold legs and let it cool completely. Upside down your cake will not go limp.
    When it is cold, with a knife remove your cake from the tin.
    Sprinkle with icing sugar and serve with whipped cream and fresh strawberries or seasonal fruit.


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