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

Welcome back to the kitchen of #pureflavor Today we are going to prepare a super soft and light cake that is also protein-packed thanks to the presence of egg whites. How to make it also puffy and highly digestible? Easy with Cremor Tartar as a substitute for yeast.

Recipe:

• 265gr of egg whites at room temperature
• 170gr sugar
• 100gr flour
• 4gr of cream of tartar
• 2gr salt
• 1 teaspoon vanilla essence or 1/3 teaspoon vanilla bean
• Icing sugar Q.B
• Fruit or cream for garnish

Procedure:

• Whip the egg whites until stiff, add the sugar, and let them whip again until the base is shiny and firm.
• Add cream of tartar, vanillin, and salt.
• Work for a couple more minutes and then turn off.
• Out of the planetary mixer add, a little at a time, the sifted flour with the help of a spatula, being careful not to disassemble the mixture.
• Place the mixture gently into a chiffon cake mold and bake in a preheated static oven at 175° for about 30 minutes.
• Verified that it is cooked with a toothpick, turn off the oven and after 5 minutes take out the cake, which we will place upside down to cool.
• When cold, peel it off the pan with the help of a knife or spatula.
• Serve alone or with a strawberry compote.

Strawberry compote:

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

Wash strawberries and cut them into small pieces, put on the stove along with sugar and lemon for 4 to 5 minutes. Allow to cool. If you prefer, you can also make a coulis with the same process, blending the strawberries just off the heat.

Until the next recipe!