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- Preheat Your Oven: Begin by preheating your oven to the appropriate temperature for baking cakes.
- Egg Separation: Carefully separate the egg yolks from the egg whites.
- Mixing the Yolks: Beat the egg yolks with 150g of sugar and 5g of vanilla sugar in a bowl until fluffy and pale.
- Incorporating Flour: Gradually add 20g of flour to the egg yolk mixture and mix until well combined.
- Whipping Egg Whites: In a separate bowl, whisk the egg whites until stiff peaks form.
- Folding: Gently fold the whipped egg whites into the egg yolk mixture.
- Preparing the Pan: Pour the batter into a buttered 20cm cake pan.
- Baking: Bake the cake until golden and a toothpick inserted into the center comes out clean. Oven specifics may vary, so follow general cake baking guidelines.
- Cream Preparation: Mix 300g of sour cream, 70g of sugar, 1 tsp of lemon juice, and 70g of flour until smooth.
- Layering: Once cooled, cut the cake horizontally into two layers.
- Cream Application: Spread the cream evenly between the layers and on top of the cake.
- Coconut Topping: Generously sprinkle coconut shavings over the cream.
- Chocolate Drizzle: Melt white chocolate and drizzle it over the cake for decoration.
- Powdered Sugar: Dust the top with powdered sugar for an extra touch of sweetness.
- Serving: Finally, slice, serve, and savor the mouthwatering delight of your homemade Angel Cake.
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