ANGEL CAKE WITH LEMON AND CHOCOLATE

Cooking Time: 40-50 minutes

Serves: 8

Level: Easy

ANGEL CAKE WITH LEMON AND CHOCOLATE

Angel cake is a kind of sponge cake made from egg white. This cake is different from other cakes because it is made without butter. Its name comes from the very light and foamy texture of the cake.

INGREDIENTS

125g plain all-purpose flour

230g caster superfine-sugar

10 egg whites, at room temperature

1 teaspoon cream of tartar

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

For Decorate the Cake: 250 g chopped dark chocolate, 185ml cream, 50 g. unsalted butter.

To Make the chocolate sauce, put the chocolate, cream and butter in a small saucepan. Stir over low heat until the chocolate has melted and the mixture is smooth.

INSTRUCTIONS:

Preheat the oven to 180 C. Prepare ungreased cake tin.

1-Sift the flour and half the sugar into a large bowl and set aside.

2- Beat the egg whites with cream of tartar and 1/6 teaspoon salt. Use electric beaters for it and beat it until soft peaks form, gradually add the remaining sugar and beat until thick and glossy. Add the lemon zest, lemon juice

3-Sift half the flour and sugar mixture over the meringue and gently fold in with a metal spoon. Make the same with the rest of the flour and sugar. Spoon into the cake tin and bake about 45 minutes, or until a skewer comes out clean when poked into the centre of the cake.

4-Let the cake cool and then gently loosen around the side of the cake with a spatula, then turn the cake out onto a wire rack to cook completely.

5-Transfer to serve plate, let it completely cool and drizzle the chocolate sauce over the angel cake, serve it. It goes well a cup of tea, coffee and milk.

Enjoy it! 🙂

Tutorial photos: