Gâteau des anges

300ml (11⁄4 tasses) de farine tout-usage

375ml (11⁄2 tasses) de sucre, divisé

375ml (11⁄2 tasses) de blancs d’oeufs (environ 12 à 15 blancs d’oeufs)

7ml (11⁄2 c. à thé) de crème de tartre

1 ml (1⁄4 c. à thé) de sel

7ml (11⁄2 c. à thé) de vanille ou

2 ml (1⁄2 c. à thé) d’extrait d’amande

Combinez la farine et 125 ml (1⁄2 tasse) de sucre dans un petit bol. Mettez de côté.

Mettez les blancs d’œufs dans le bol du batteur. Fixez le bol et le fouet fin au batteur. Réglez progressivement à la vitesse 6 et fouettez 30 à 60 secondes ou jusqu’à ce que les blancs d’œufs soient mousseux.

Ajoutez la crème de tartre, le sel et la vanille. Réglez

àla vitesse 8 et fouettez 2 à 21⁄2 minutes ou jusqu’à ce que les blancs soient presque en neige ferme mais pas secs. Réglez à la vitesse 2. Incorporez progressivement 250 ml (1 tasse) de sucre restant et mélangez environ 1 minute. Arrêtez le batteur et raclez le bol.

Retirez le bol du batteur. Prenez à la cuillère le mélange farine-sucre, quart par quart, et mettez-le sur les blancs d’oeufs. Incorporez délicatement à la spatule, jusqu’à ce que ce soit mélangé.

Versez le mélange dans un moule à cheminée non graissé de 25 cm (10 pouces). Coupez délicatement la préparation avec un couteau pour en enlever les grosses bulles d’air. Faites cuire au four à 190°C (375°F) pendant 35 minutes ou jusqu’à ce que la croûte soit dorée et que les fissures soient très sè- ches. Retournez immédiatement le gâteau sur un entonnoir ou une bouteille de boisson gazeuse. Laissez refroidir complètement. Démoulez.

Donne : 16 portions.

Par portion : Environ 124 cal, 4 g protéine,

27 g glucide, 0 g matières grasses, 0 mg cholestérol, 79 mg sodium.

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4KSMC50S specifications

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KitchenAid 4KSMC50S manual Gâteau des anges, 375 ml 11⁄2 tasses de sucre, divisé

Models: 4KSMC50S