Angel food cake with fresh strawberries

Step 1/9

• 10 egg whites
• 2 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

• 30 g vanilla sugar
• 250 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

• 100 g all-purpose flour
• 60 g cornstarch
• 1 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

• 10 g mint
• 200 g strawberries

• knife
• chopping board

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

Step 7/9

• 20 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

• 150 g confectioner´s sugar
• 50 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).