Angel Cake or Chiffon Cake? The recipe as soft as a cloud!

Welcome back to the kitchen of #pureflavor Today we are going to prepare a super soft and light dessert but also protein-rich thanks to the presence of egg whites. How to make it also fluffy and highly digestible? Easy with the Cream of Tartar as a substitute for yeast.

Recipe:

• 265g egg whites at room temperature
• 170g of sugar
• 100g of flour
• 4gr of cream of tartar
• 2g of salt
• 1 teaspoon vanilla essence or 1/3 of a pod
• Powdered sugar to taste
• Fruit or creams for garnish

Procedure:

• Beat the egg whites until stiff, add the sugar and continue to beat until the base is shiny and firm.
• Add cream of tartar, vanilla and salt.
• Work for a couple more minutes and then turn off.
• Outside the mixer, add, little by little, the sifted flour with the help of a spatula, being careful not to deflate the mixture.
• Gently insert the mixture into a chiffon cake mold and bake in a static oven preheated to 175° for approximately 30 minutes.
• Once you have checked that it is cooked with a toothpick, turn off the oven and after 5 minutes take the cake out and let it cool upside down.
• Once it is cold, remove it from the pan with the help of a knife or a spatula.
• Serve alone or with strawberry compote.

Strawberry Compote:

• 500 gr of strawberries
• 100 g of sugar
• 1 lemon (juice)

Wash the strawberries and cut them into small pieces, put them on the stove together with sugar and lemon for 4/5 minutes. Leave to cool. If you prefer, you can also make a coulis with the same procedure, blending the strawberries as soon as they are removed from the stove.

See you next recipe!