Sort ingredients
orangesnake
QR Code
Listen
Pdf
Pre-heat oven to 350F (180C).
In a medium bowl sift together the flour, salt and ¼ cup sugar 3 times.
In a large bowl with hand beaters or the bowl of a stand mixer with the whisk attachment beat the egg whites, lemon juice and vanilla on medium speed until soft peaks form.
Gradually add one cup of sugar (a little at a time), continue beating until stiff peaks form (don't over beat).
With a spatula fold in the flour mixture (a quarter cup at a time), gently fold until combined (do not over fold). Spoon into an ungreased 9 inch tube pan (angel food cake pan). Gently cut through the batter with a metal knife to eliminate any air bubbles.
Bake for approximately 40-45 minutes, or until toothpick comes out clean. Cool the cake upside down in the pan.
Remove from the pan (you will need to carefully run your knife around the edges to help release the cake) slice the cake in two layers, spread half the topping on one layer, add some berries, top with second layer and spread with remaining topping and berries or desired fruit. Enjoy!
In a medium bowl beat together the cream, mascarpone and icing sugar (be sure to sift the icing sugar into the bowl to eliminate any lumps), beat until thick.