Angel cake
Description
The baking is simple and quick. This delicious cake is for those who don't like moist and heavy sponge cakes. There's nothing complicated in preparing it, you just need to strictly follow the recipe instructions. Use an 18 cm diameter baking pan for the sponge cake according to this recipe, and by no means grease it with oil! The sponge will turn out white inside and slightly dry in taste. This cake is often made with lemon curd. And I will tell you how. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Mix the flour with powdered sugar and sift.
- 2
Step 2
Add a pinch of salt to the chilled egg whites and beat them into a stiff foam. Then add sugar, vanilla, and citric acid. Beat for another 2–3 minutes.
- 3
Step 3
Add the flour mixed with powder to the egg whites and gently, yet as quickly as possible, mix from top to bottom.
- 4
Step 4
Place the resulting dough into a removable-bottom pan. It is very convenient to bake it in a bundt pan (the one with a hole in the center).
- 5
Step 5
The cake sponge is baked in a preheated oven at 180 degrees for 25–30 minutes. Check for doneness with a wooden skewer: insert it into the center of the sponge, and when you pull it out, it should be dry.
- 6
Step 6
The sponge cake should cool upside down on a wire rack. You can separate the sponge cake from the side walls using a sharp, thin knife.
- 7
Step 7
For the cream, beat the cream with powdered sugar until fluffy and firm peaks form. Do not overdo it and avoid turning it into butter!
- 8
Step 8
We cut the ready and cooled biscuit into two layers and spread cream between them. Then we cover the top and sides of the cake with cream.
- 9
Step 9
Decorate with washed and dried berries.