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Recipe: Angel Cakes With Minted Strawberries
Similar Categories: Angel, Cakes, Minted, Strawberries
60 g plain flour
70 g caster sugar -- plus 70g extra
¼ teaspoon salt
6 large eggwhites
2 teaspoons lemon juice
½ teaspoon cream of tartar
½ teaspoon vanilla essence
icing sugar (optional) for dusting
MINTED STRAWBERRIES
2 punnets strawberries halved
60 ml lemon juice
½ cup small mint leaves.
Sift flour, sugar and salt three times and set aside. Combine eggwhites, 2
teaspoons water, lemon juice, cream of tartar and vanilla in bowl of an
electric mixer and beat mixture on medium speed until it becomes foamy 2-3
minutes. Continue beating at medium speed, adding extra sugar a tablespoon
at a time, until soft peaks form. Transfer mixture to a wide bowl and sift
about 1/8 of the flour mixture evenly over eggwhites. Gently fold in until
flour is almost blended. Repeat 7 times, making sure to fold in last
addition, until no trace of flour can be seen. Pour into 6 miniature, non
stick angel cake pans, and bake until a skewer comes out clean about 20
minutes. Cool in pans, upside down for 1 hour. Unmould and dust lightly
with icing sugar, if desired. Serve angel cakes with minted strawberries.
To make Minted Strawberries, combine strawberries, lemon juice and mint
together in a bowl.
70 g caster sugar -- plus 70g extra
¼ teaspoon salt
6 large eggwhites
2 teaspoons lemon juice
½ teaspoon cream of tartar
½ teaspoon vanilla essence
icing sugar (optional) for dusting
MINTED STRAWBERRIES
2 punnets strawberries halved
60 ml lemon juice
½ cup small mint leaves.
Sift flour, sugar and salt three times and set aside. Combine eggwhites, 2
teaspoons water, lemon juice, cream of tartar and vanilla in bowl of an
electric mixer and beat mixture on medium speed until it becomes foamy 2-3
minutes. Continue beating at medium speed, adding extra sugar a tablespoon
at a time, until soft peaks form. Transfer mixture to a wide bowl and sift
about 1/8 of the flour mixture evenly over eggwhites. Gently fold in until
flour is almost blended. Repeat 7 times, making sure to fold in last
addition, until no trace of flour can be seen. Pour into 6 miniature, non
stick angel cake pans, and bake until a skewer comes out clean about 20
minutes. Cool in pans, upside down for 1 hour. Unmould and dust lightly
with icing sugar, if desired. Serve angel cakes with minted strawberries.
To make Minted Strawberries, combine strawberries, lemon juice and mint
together in a bowl.
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