|60 ml||lemon juice|
|30 g||vanilla sugar|
|100 g||all-purpose flour|
|1 tsp||baking powder|
|170 g||confectioner's sugar|
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!
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.
Sift and combine flour, cornstarch, and baking powder.
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.
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.
Meanwhile, slice mint into fine strips. Wash strawberries, remove the stalks and halve.
Mix strawberries and mint with some of the confectioner's sugar and leave to one side. The sugar gives the strawberries a lovely shine.
Now, for the icing, combine the rest of the confectioner's sugar with some of the lemon juice (freshly pressed if possible).
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.