If you’re looking for a light and tasty Angel Cake, don’t miss this variant with strawberries, a fruity version of the traditional cake. Find out the tasty combination between Fondant Sugar and Strawberries Concentrated Paste for an inviting marbled covering.
Sift the flour with half quantity of sugar for 3 times. Beat the egg whites with a whisk until getting a foamy consistency, add the Cream of Tartar, Vanilla Flavour and salt. Add the rest of sugar and mount it until the mixture is shiny. Now pour the previously sifted flour and the rest of the sugar stirring gently with a spatula. Pour the mixture into a not buttered or oiled Angel Food Mould and put in oven at 180° C for about 40-45 minutes. The cake will rise up until the edge of the mold or a little above. Check the baking at the center of the cake with a toothpick; if it comes out dry, the cake is ready! Let it cool upside down, leaving it on the special legs of the mould until it comes away by itself falling down. You can also pass the spatula along the edges to pull it out more easily. Prepare the covering, mounting egg whites with sugar; combine the well-mounted mixture with the Fondant Sugar and the Concentrated Strawberries Paste mixing in a non-homogeneous way for getting a marble effect. Finally decorate the edges and the surface with Pink Sugar Nonpareils.
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