Advent, day 18
I like making mayonnaise myself. It is so much tastier.
The problem is, so many whites will be left over. What to do with these?
Here are recipe for a cake, that is baked without the yolks and without fat.
It's called " Änglakaka", (Angelcake), for it is almost white in colour.
But good it is and easy to do.
Believe me.
You need :
10 pieces Egg Whites
1 tablespoon juice of lemon
3,5 dl powder sugar
2.5 dl flour
1 tsp real vanilla sugar
1 pc ( pinch) of salt
Elderberry Cream ( If you want, as seen on the picture )
0.5 st of vanilla
1 dl whipping cream
1 dl crème fraîche
4 tbsp concentrated elderberry juice1 tablespoon juice of lemon
3,5 dl powder sugar
2.5 dl flour
1 tsp real vanilla sugar
1 pc ( pinch) of salt
Elderberry Cream ( If you want, as seen on the picture )
0.5 st of vanilla
1 dl whipping cream
1 dl crème fraîche
Do this:
Preheat the oven to 180 degrees. Dress the bottom of a spring-form, about 25 cm in diameter, lined with baking parchment and grease the blend with the margarine.
Mix sugar, flour, vanilla powder and salt in a bowl and set aside.
Beat the egg whites and lemon juice with an electric mixer to a white solid foam. Whisk in the remaining sugar, a little at a time, until the egg white is glossy. Fold in the flour mixture with a ladle, a little at a time, until it is well blended.
Spoon the batter into the mold. Bake 45-50 minutes on the bottom shelf of the oven until the cake is dark on top and firm but bouncing. Let the cake cool in the tin for 10 minutes. Remove the cake from the mold and let cool off completely on a rack.
See you,
Angelzuz
