Angel Cake

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50min.
12portions

For the mixture:

  • 9 egg whites (at room temperature)
  • 100 g flour
  • 30 g starch
  • 180 g powdered sugar
  • 1 tbsp lemon juice
  • A pinch of salt

For the cream:

  • 375 ml Cremio whipped cream
  • 5 tbsp MyDay yogurt
  • 300 g strawberries

The egg whites are beaten with a mixer along with the salt and lemon juice until stiff peaks form. Once the mixture thickens, 110 g of powdered sugar is added while continuously beating. Then, the sifted flour and the remaining 70 g of powdered sugar are gently folded in by hand. The mixture is poured into a cake mold lined with parchment paper and baked in a preheated oven at 170°C for 35 minutes.

To prepare the cream, the Cremio whipped cream is beaten with a mixer for a few minutes in a deep bowl, after which MyDay yogurt is added and briefly mixed until a fluffy cream is achieved.

The cooled cake is cut in half horizontally. The cream is evenly spread between the layers and on top, with strawberries arranged on both layers.

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