Angel Cake

Sift the sugar twice with the vanilla sugar so that all lumps disappear, sift the flour three times with 100 grams of the sifted sugar. Beat the egg whites with water and the juice of one lemon until creamy, then add the potassium hydrogen tartrate and continue beating until the egg whites are just firm. Add the sugar by the tablespoonful, add the almond flavoring and continue to whip the egg whites. Finally, sift the flour-sugar mixture with the salt in four batches first over the top and then fold in. Preheat the stove to 170 °C hot air. Pour the batter into an ungreased rodon cake pan and bake for 35 to 45 minutes, until the top is golden brown. Cool well and carefully remove from the pan.

Tips: * The cake is delicious with fresh fruit and ice cream, whipped cream, vanilla sauce or just like that.In America it is called “angel food cake”, so it translates roughly as “angel food cake”.

* The potassium hydrogen tartrate can be bought in America in supermarkets under the name “cream of tartar”, in Germany you can get it in pharmacies, maybe you have to order it there. With cream of tartar or possibly baking powder baking powder, the cake will be too heavy and not fluffy enough.

Have fun with this fine cake!

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