Angel Pie
by Editorial Staff
The snow-white “angelic” cake (or, in other words, the “angel food” cake) has the most delicate airy structure. This pie is made with whipped proteins, no butter added, making it light and low in calories.
Ingredients
- Wheat flour (ideally muffin flour) – 3/4 cup (120 g)
- Sugar – 1.5 cups (300 g)
- Large egg whites (room temperature) – 12 pcs.
- Salt – 1/4 teaspoon.
- Fresh lemon juice – 1 teaspoon. + 1.5 teaspoon.
- Vanilla extract – 1.5 teaspoon
- Almond extract – 1/2 teaspoon
- Powdered sugar – optional
Directions
- Set the wire rack in the oven to a level below average, and turn on the oven itself to preheat to 180 degrees. Cover a large cake pan (more than 3 liters) with a hole inside with parchment, but do not grease.
- Mix flour with 3/4 cup sugar, set aside.
- In a large bowl, beat the egg whites with 1 teaspoon of lemon juice with a mixer on medium-low speed for about 1 minute. Then increase the speed to medium-high and beat the whites for about 1 minute.
- Continuing to beat, gradually, one tablespoon at a time, add the remaining sugar and salt, when all the sugar is added, beat for another 2-3 minutes, until stable protein peaks.
- Introduce 1.5 teaspoons of lemon juice and vanilla and almond extracts into the protein mass. Stir with your hands. Pour 1/4 cup flour on the surface of the proteins through a sieve.
- Then, with a spatula, make several movements to just mix the flour into the proteins. Continue adding flour 1/4 cup at a time.
- Put the dough into the prepared form, smooth the top with a spatula. For air bubbles to come out of the dough, the mold must be slightly shaken or hit several times on the table.
- Place the dish in the oven and bake the angel pie until golden brown, 50-60 minutes (if the oven bakes unevenly, then 30 minutes after the start of baking, the pie should be turned 180 degrees).
- Remove the finished cake from the oven and, turning it over, place the tin, for example, on the neck of the bottle so that the cake does not settle. Leave the angel cake in this state until completely cooled, about 2-3 hours.
- Remove the cooled cake mold from the bottle, draw a knife blade along the edges of the mold, and then turn it over onto a plate, remove the mold, remove the parchment. Turn the cake upside down, sprinkle the angel cake with powdered sugar if desired.
Enjoy your meal!
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