Angel food cake with fresh strawberries

Nutrition per serving

• Step 1/9

  
  • 2 egg whites
  • ⅜ tsp lemon juice
  • salt
  • oven
  • stand mixer or hand mixer with beaters

  Preheat oven to 160°C/325°F. Beat egg whites with some of the lemon juice and a pinch of salt until soft peaks form. Here it is important that the bowl and beater are free of any grease to reach the desired consistency!

• Step 2/9

  
  • 6 g vanilla sugar
  • 50 g sugar

  As soon as the egg whites start to form soft peaks, gradually add the vanilla sugar and sugar and continue to mix until stiff peaks form.

• Step 3/9

  
  • 20 g all-purpose flour
  • 12 g cornstarch
  • ¼ tsp baking powder
  • sieve
  • large bowl or parchment paper

  Sift and combine flour, cornstarch, and baking powder.

• Step 4/9

  
  • oven
  • Angel Food Cake pan
  • rubber spatula

  Fold the flour mixture carefully into the egg white mixture and pour into an Angel Food Cake pan. Smooth the top and bake in a preheated oven at 160°C/325°F for approx. 35 - 45 min until golden.

• Step 5/9

  

  Invert the pan to set down on its little feet, or use the middle hole to rest it on a bottle. Leave to cool for 1 hour.

• Step 6/9

  
  • 2 g mint
  • 40 g strawberries
  • knife
  • chopping board

  Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.

• Step 7/9

  
  • 4 g confectioner's sugar
  • small bowl

  Mix strawberries and mint with some of the confectioner's sugar and leave to one side. The sugar gives the strawberries a lovely shine.

• Step 8/9

  
  • 30 g confectioner´s sugar
  • 10 ml lemon juice
  • whisk
  • small bowl

  Now, for the icing, combine the rest of the confectioner's sugar with some of the lemon juice (freshly pressed if possible).

• Step 9/9

  

  Release the cake and glaze with icing. Once the icing has set (approx. 15 min) serve the cake with the fresh strawberries and garnish with fresh mint leaves.