Difficulty: easy
Preparation time: 10 min
Cooking time: 15 min
Cal 189 for a little cake
C 31.4 – G 0.5 – P 12.5 for a small cake
Serves 2 12cm cakes
Ingredients:
- 200 g of egg whites
- 25g of stevia
- 80 g of rice flour
- 4g cream of tartar
- 1 pinch of salt
- 1 teaspoon vanilla extract
Procedure:
Turn the oven on to 180°.
Beat the egg whites with the whisks until they become frothy and white. Add the sifted cream of tartar and the stevia in several additions and continue to beat, you should obtain a very firm, white and consistent mixture, similar to cream, it will take a little time, about 5 minutes.
When the egg whites are well whipped, add the sifted rice flour and salt in several batches using a clean spatula, a little at a time, mixing delicately from the bottom up, so as not to deflate the egg whites.
Pour the mixture into two Angel Cake molds and bake for 15 minutes, check the cooking with a toothpick, if cooked remove from the oven and turn the molds upside down onto a rack.
Once it has completely cooled, always upside down, remove the Angel Cake, helping yourself with a knife.
Serve as you like with fruit, yogurt or jam.
