It tastes truly heavenly. Delicate angel sponge cake is the base for many desserts

A good sponge cake recipe is essential because you can always fill it with your favorite cream, add fruit and compose the perfect dessert for coffee or tea. My recipe for angel sponge cake I checked it many times, it often saved the situation when I needed to bake something quickly.

If you want, you can also eat it on its own, without any additives, it also tastes great.

• 350 g sugar,
• 120 g of cake flour,
• 10 egg whites, size L or XL,
• 1.5 teaspoons of vanilla extract,
• 1 teaspoon of lemon juice,
• ½ teaspoon of salt.

Place the sugar in a food processor and process until very finely ground, about 1 minute. Pour out about one cup of sugar and set it aside. Leave the rest in the food processor.

Add flour and salt to the food processor. Stir using a food processor or briefly using a spoon.

Sieve the previously set aside glass of sugar into a separate bowl. Discard all larger seeds.

Sift the sugar and flour mixture into the second bowl using the same strainer. Set aside.

In a third large bowl, lightly beat the egg whites with lemon juice until slight bubbles appear on top. Increase the speed to medium and sprinkle with a tablespoon of the previously reserved fine sugar. After finishing the work, a thick and stiff foam should form. Add vanilla and mix.

Sift 1/3 of the flour and sugar mixture into the egg whites and mix everything gently with a spatula. Repeat until ingredients are finished.

Pour the mixture into a 22 cm diameter cake tin lined with baking paper. Smooth the top and gently tap the pan on the counter to break up any larger air bubbles.

Put the whole thing in the oven preheated to 175 degrees Celsius and bake for 35-40 minutes, until the stick is dry.

Remove the cake from the oven and turn it upside down on a rack. Leave to cool like this for at least an hour. When everything is cool, remove the angel sponge cake from the mold and serve alone or with your favorite toppings.

Source: Terazgotuje.pl