By its light texture and white this cake is called "food of angels", Angel food cake, a classic American desserts. It has no fat or yeast, is made without milk and I have prepared with a mixture of gluten-free flours. So it is suitable for gluten-intolerant and milk, perfect for those with cholesterol problems Ingredients: 90 g flour maicena50 arroz30 g g g starch sugar patata90 glass160 g sugar clear blanquilla12 salt1 huevo1 ½ teaspoon teaspoons cream of tartar * 1 vanilla bean * The cream of tartar can be purchased at pharmacies.
Estabalizante used as the msa and is still whiter Preparation: Mix in a bowl the flour and sifted icing sugar. To the mixture is thin and airy, this process is repeated three times with an electric mixer beat the egg whites to get frothy. Then add salt and cream of tartar and continue beating until soft peaks form.
It is then added white sugar and vanilla bean seeds gradually. It continues to have a merengue beat until firm then add the flour mixture and sugar to the dough in three batches. Sprayed the flour mixture over egg whites with a spatula and outflanking are careful not to lose the clear Transfer the mixture to an aluminum mold edge to smooth and lubricate the dough to grip and climb walls .
Much better if you have a fireplace, for more consistent baking. Bake at 175 degrees for about 55 minutes. When done, it gets to cool upside down. If you have no legs mold, it should support the edges of the pan on a rack. Thus the cake will not be lowered and still be fluffier Once cold, you pass a knife along the contour of the mold and stripped on a rack.
To slice the cake is advisable to use a serrated knife ingredients of this cake is for a cast of 25 cm in diameter and 12 high To know more about this cake, you just have to look at the website Tratamundos: Food & Cook 
Estabalizante used as the msa and is still whiter Preparation: Mix in a bowl the flour and sifted icing sugar. To the mixture is thin and airy, this process is repeated three times with an electric mixer beat the egg whites to get frothy. Then add salt and cream of tartar and continue beating until soft peaks form.
It is then added white sugar and vanilla bean seeds gradually. It continues to have a merengue beat until firm then add the flour mixture and sugar to the dough in three batches. Sprayed the flour mixture over egg whites with a spatula and outflanking are careful not to lose the clear Transfer the mixture to an aluminum mold edge to smooth and lubricate the dough to grip and climb walls .
Much better if you have a fireplace, for more consistent baking. Bake at 175 degrees for about 55 minutes. When done, it gets to cool upside down. If you have no legs mold, it should support the edges of the pan on a rack. Thus the cake will not be lowered and still be fluffier Once cold, you pass a knife along the contour of the mold and stripped on a rack.
To slice the cake is advisable to use a serrated knife ingredients of this cake is for a cast of 25 cm in diameter and 12 high To know more about this cake, you just have to look at the website Tratamundos: Food & Cook
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