ANGEL CAKE the SOFT and VERY TALL egg white cake 😍

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=nSkLvT4AYNw

INGREDIENTS (for the 18cm base of chiffon cake pan) • 12 egg whites • 1 pinch of cream of tartar • 250g (1 1/4 cups) sugar • 1/2 vanilla bean • 170g (1 1/4 cups) all-purpose flour • Powdered sugar • • METHOD • • 1. First, extract the vanilla seeds from half a pod. • 2. In a large bowl, pour the egg whites, cream of tartar, and vanilla seeds. • 3. Mix with electric beaters. Add the sugar in two batches when the egg whites start to foam. • 4. Continue mixing until you get a light and fluffy mixture. • 5. Then, sift the flour and gently mix it in with a spatula. Make sure to combine the ingredients well. • 6. Pour the batter into a chiffon cake mold (18cm diameter base) and compact it well, leveling the surface. • 7. Now bake at 180°C (350°F) for 30-35 minutes. • 8. When it's ready, remove it from the mold and decorate it by dusting it with powdered sugar. • • • • About us: • ‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques. • • Subscribe to Cookist: http://cooki.st/LaxZR • • Enjoy with us: http://cooki.st/U93B4 • • Follow us: • Facebook: / cookistwow • Instagram: / cookistwow • • For any content use please feel free to contact • [email protected] • • • https://video.cookist.com/video/an/Zx...

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