Angel Cake

A light white cake baked from a special, finely ground flour and topped with a white meringue glaze.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

beljakova glazura

  • 200 g Powdered sugar

  • 1 spoon Honey

  • 125 ml Water

  • 4 pieces Egg, egg white, fresh

  • 1 teaspoon Vanilla, extract, natural

dough

  • 90 g Flour, Wheat, bread flour

  • 30 g Koruzna moka, whole grain, white

  • 300 g Sugar, white

  • 12 pieces Egg, egg white, fresh

  • 1.5 teaspoons Baking powder

  • 1 teaspoon Vanilla, extract, natural

okras

  • 200 g Blueberry, raw

Steps

  1. Preheat the oven to 175°C. Grease a round cake pan well. Sift the flour and cornmeal into a bowl. Add one-third of the sugar and sift again. Sort the blueberries, wash them, and dry them. Store them in the refrigerator until ready to use.

  2. Beat the egg whites with a hand mixer until foamy. Add cream of tartar and salt and beat until stiff. Add the remaining sugar tablespoon by tablespoon and then beat for another 30 to 60 seconds until you get a firm, stretchy, and shiny mixture. Mix in the vanilla extract.

  3. Gradually fold the flour into the egg white mixture in three additions using a whisk. Pour the batter into the pan, smooth the top, and bake in the middle of the oven for 40 to 45 minutes. Remove the baked cake from the oven and let it cool in the pan. Cool it under a large, inverted bowl to prevent it from collapsing. Do this by placing a larger bowl over the cake, propping it up on one side with a jam jar. This way, the cake won't be covered airtight, and air can circulate around it.

  4. Heat sugar, honey, and water in a small pot over low heat. Stir until the sugar dissolves. Bring the syrup to a boil and cook without stirring until it becomes thick but not hard.

  5. Meanwhile, beat the egg whites until stiff peaks form. Slowly add the hot syrup in a thin stream while continuously mixing. Pour the syrup into the center of the egg whites; otherwise, it will stick to the sides of the bowl and harden quickly. Beat for about 5 minutes until the mixture cools. Finally, mix in the vanilla extract.

  6. Transfer the cake to a serving plate, spread the meringue glaze over it, and decorate with blueberries. Slice into pieces and serve.

Nutrition Information (Per 100g)

  • Calories: 230.69 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 50.91 g
    • Sugars: 43.02 g
  • Protein: 5.26 g
  • Fiber: 0.25 g