Angel Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 egg whites
- 60 g rice flour
- 60 g millet flour
- 60 g corn flour
- 60 g potato flour
- 300 g suar
- 1 teaspoon baking powder, gluten-free
- 1 vanilla pod (s)
- 0.5 teaspoon ½ salt
- 500 g berries, frozen
- sugar or other sweetener
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees
- Beat the ten egg whites, which are at room temperature, with baking powder, salt and the pulp of the vanilla pod to form egg whites. Then stir in 125 g of the sugar.
- Mix the rice flour, millet flour, corn flour, potato flour and the remaining sugar in a separate bowl and add the flour mixture to the egg whites.
- Put the dough in a greased springform pan with a diameter of approx. 24-26 cm or lined with baking paper and bake on the middle shelf for 45 minutes at top / bottom heat.
- Puree the frozen berries and sweeten with a sweetener of your choice.
- After cooling, dust the cake with powdered sugar and serve with fruit puree.
- 225 Kcal per serving.
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