Angel sponge cake
10 servings
50 minutes
A very light sponge cake, soft, airy and therefore angelic. It is prepared only from egg whites, sugar and flour, hence the light color. Here's the trick: in angel sponge cake, the looseness is achieved only with the help of air in the egg white. Do not ignore the cream of tartar - it will help the egg white stabilize, and the sponge cake will not fall. Usually, after cooking, nothing else is done with angel sponge cake, just pour sugar glaze over it. Cut the finished cake carefully with a serrated knife: the straight blade of a kitchen knife will crush it.
1
Prepare the necessary ingredients.
2
Beat room temperature egg whites with salt, vanilla extract, and cream of tartar in a mixing bowl.
- Egg white: 9 pieces
- Salt: 0.3 teaspoon
- Vanilla extract: 1 teaspoon
- Cream of tartar: 5 g
3
Whip everything to soft peaks.
- Egg white: 9 pieces
4
Gradually add 130 g of powdered sugar and whip the egg whites to stiff peaks.
- Icing sugar: 190 g
5
Sift the flour together with the remaining powder.
- Wheat flour: 130 g
6
Gradually add them to the proteins and knead a uniform dough.
- Icing sugar: 190 g
- Wheat flour: 130 g
7
Carefully pour the batter into the baking dish.
8
Run a knife through the test to eliminate possible air pockets.
9
Remove the pie from the oven and let it cool for an hour.
10
Then serve.
