Angel food cake

Ingredients for 1 servings:

• 13 protein
• 250 g powdered sugar
• 65 g cornstarch
• 85 g flour
• 400 g cream
• 5 tsp San-apart
• n. B. Fruits

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

from an Angel Food Cake pan, approx. 12 pieces

Beat the egg whites until stiff. When they start to stiffen, add 60g of icing sugar and beat until firm enough to slice. Then sift the remaining ingredients at least 3 times. Add a third of this to the egg mixture and gently fold in. Fold in the rest. Pour the batter into an angel food cake tin (do not grease it beforehand). Tap out any air bubbles and bake the cake for 30 minutes at 170°C (convection oven). After baking, remove the tin from the oven and turn it upside down. The cake should come away from the tin on its own. If it doesn’t, you can help it loosen with a knife. Whip the cream with San-apart until stiff, spread it over the cake and decorate with various fruits.