Ingredients:

Egg whites (about 7-8 whites, at room temperature)
1 cup granulated sugar
1 cup cake flour (fine wheat flour)
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

Preparation:

Oven preparation:

Preheat the oven to 175°C. Make sure the rack is in the center position.

Mold preparation:

Grease a 25cm diameter and 10cm high tube cake tin.

Sifting dry ingredients:

Sift in the cake flour and set aside.

Egg white shake:

In a large bowl, beat the egg whites with cream of tartar and salt until they begin to foam.

Add sugar:

Add the sugar gradually while continuing to beat, until the whites are firm and glossy.

Incorporate dry ingredients:

Add the sifted cake flour in small portions, mixing gently with a spatula or whisk.

Add vanilla extract:

Add the vanilla extract and mix gently to incorporate.

Pour into the mold:

Pour the mixture into the prepared pan, smoothing the top.

Baked:

Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cooling:

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve:

Once completely cool, slice and serve. You can sprinkle icing sugar on top if you wish.

And there you have it! A light and fluffy Angel’s Kiss Cake. You can enjoy it alone or accompanied by fresh fruits or chantilly cream. Enjoy!