Description
This recipe interested me primarily as a way of recycling proteins. It is no secret that there are hundreds of recipes that require just yolks, and some protein recipes once or twice and obchelsya. Well, here we do not like meringue... and egg white omelet did not seem too complain about. So I am always in search of recipes that use some proteins. And that has accumulated in the refrigerator another portion of 8 proteins and I climbed I to the Internet. And there unearthed a miracle. I absolutely love it. And, most importantly, it's my first bisque, which came of course. Good rose, not an opal after it has cooled down... so far I biscuits are not friends!!! That's the preamble. I must say that the site has the recipe for the Cake "angel Food" Angel food cake or fry cooks Lesya_Dol. However, there is one small, but in my opinion a very significant difference. Lesya_Dol uses baking powder, but, as I understand from the Internet in the Angelic biscuit leavening agents are not used. Properly beaten egg whites provide volume and soft without additives. The recipe is quick and very simple.
Ingredients
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Egg white
7 piece
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Sugar
190 g
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Flour
80 g
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Lemon juice
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Vanilla sugar
10 g
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Salt
Cooking
Egg whites for this cake is better to take "aged". To do this, separate the whites from the yolks. Proteins pour in a small jar, cover tightly and put into the refrigerator (but you can leave at room temperature) overnight. In the refrigerator proteins can stand 3-5 days - they will not turn, and "old" and acquire special properties. But if baking is not planned in the next few days, proteins can be frozen. I freeze in a small plastic container with a tight lid. Just sign on the lid of the jar, how many pieces are frozen. I had 3 frozen protein and 4 who have been waiting in the refrigerator for 5 days while I searched for a suitable recipe. Frozen proteins in the evening I took out of the freezer and left on the table. Such "aged" proteins are great for baking "Angel biscuit", "Kiev" cake, meringues and meringue cakes "Macaroni", etc.
Now, sift the flour into a bowl, add half of the sugar (95 g), vanilla sugar and salt on the tip of a knife. Stir the dry mixture with a whisk to saturate it with oxygen.
Egg whites pour into a clean bowl, add lemon juice and beat at medium speed of a mixer until a light fluffy foam. Gradually, while whisking, add remaining sugar.
Beat the egg whites with sugar until medium foam or, as they say, until "soft peaks". Whites, whipped to the stage of average foam, not so much dripping from the blades of the mixer, as in the initial stages of whipping. While on the surface and fluffy for some time kept the trail from dripping from the whisk a protein mass. Protein weight is still quite liquid and when tilted the bowl easily come out of it (unlike stage solid peaks when turning bowls the whites do not spill over and stick to the whisk.
Add the mix of flour with salt and sugar into the beaten egg whites.
Quickly, but gently stir the mass with a spoon, top-down, while whites will not absorb the flour.
The form for an angel cake you need to choose a ring with a hole in the middle. Better if it is non-stick and silicone. I had silicone, and I with it was worn out, below will explain why. So, the form to sprinkle water (oil, grease is not necessary). Gently lay the dough into the pan and smooth the surface. Put the form with the dough in a preheated to ~180°C oven. Bake angel food cake ~25-35 minutes (depending on oven) until dry toothpick. Ready sponge increases in size to ~ 1.5 times and is covered with a Golden crust.
Shape with a biscuit remove from the oven and very carefully flip over, wearing a hole on the bottle with a high neck. Here is me, my silicone form and summed, because it is soft, the form holds ( ( ( in Short, hardship ( ( ( Leave the cake to cool for ~1-2 hours.
Then gently separate the cake from the walls of the mold with a knife, invert on a rack and allow to cool completely. Then gently shift the cake on a dish. Very carefully, he is very gentle.
Angel food cake is usually served in the following manner: put it on a flat dish in the center to release the whipped cream and decorate them with fresh fruit. Cream but I didn't have any on hand so I poured the sponge cake with lemon glaze
And decorated them with chocolate and silver beads.
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