This deliciously light & fluffy Angel cake is originated in the
United States and it differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam.
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White flour 225g
Sugar 225g
Egg whits 10
Corn flour 1 tsp
Baking flour 1,1/2 tsp
Cream of tartar 1tsp
Cinnamon powder 1tsp
Lime juice 2 tsp
Lime zest


(1929) Angel cake (White cake) | Mallika Joseph Food Tube

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