anna olson tarta por menos de 3 euros TAG: Bizcocho del ángel

Don't you know the illusion that makes me bring you today's post and that Anna Olson makes your cake challenge by less than three euros TAG: angel cake. If you remember, a few months ago we launched a challenge on youtube: make a pie for less than three euros. One was challenging to another and thus we get to make a chain that beyond the borders, reaching the other side of the pond.

One of my retadas was Anna Olson, my partner of Canal Cocina that accepted the challenge and told me that he would do it.

Anna has lot of work and it has had to delay the challenge so far, but at last we have the complete recipe. It has much merit, because she alone has recorded the video with all your love for you all, and to make it more accessible, I have been asked that I post it on my channel and my blog so that you posáis to read it in Spanish without problem.

So now I can only thank you of heart for having accepted the challenge. I hope you enjoy it as much as I. Here you have your recipe that has so kindly decided to share with you, and the cost of the ingredients so that you can see that she has really met the challenge.

ANGEL FOOD CAKE

The egg whites mounted to snow gives the angel cake an angelic softness. It is a fantastic cake to prepare it in advance since it stays juicy days

But also, when I did this cake for less than € 3 ($4.50) for the challenge, discovered that it could prepare the recipe, once heavy ingredients), in just 5 minutes!

My costs are down, at the end of the recipe
Make cake in a cast of 10 inches (25 cm) hole in the Center
Servings: 12 to 16
Prep time 25 minutes
Cook time 35 minutes

Ingredients

1 cup of cake flour 130 g (get a mixture of one teaspoon of baking powder and a teaspoon of cornstarch and the remaining flour until the 130g)
1 cup 200 g sugar
8 large egg whites, room temperature
1/2 teaspoon 2 ml of cream of tartar
a pinch of salt
½ Cup of 65 g of sifted icing sugar
1 teaspoon 5 ml of pure vanilla extract
Whipped cream and a few berries to decorate

For the lemon sabayon

4 large egg yolks (reserved the recipe of the cake)
50 g granulated sugar
50 ml of lemon juice

Directions

Preheat the oven to 325 ° F (160 ° C).
Sift the flour and sugar twice and book.
Beat the egg whites with the cream of tartar and salt until they espumen, then gradually add the icing sugar (slow down adding), beating until the whites form soft peaks when lifting the rods. Add the vanilla.
Add the flour to the whites in 2 times and using a few rods to incorporate the flour evenly and easily. Pour into a mold with hole in the middle of measure 10 inches (25 cm) ungreased, extend it to level and bake the cake for 30-35 minutes, until when you press gently tart s user (try not to open the oven 25 minutes before).
Turn the mold to remove it from the oven and let the mould upside down until it is completely cold. To unmold, pass the blade of a knife around mold, and very gently around the tube of the mould. Turn the mold and tap it against the worktable
Serve the cake with the whipped cream and some red berries, if desired.

The cake will keep, well-wrapped in plastic wrap (non-refrigerated) for a maximum of 4 days.

The lemon Sabayon. This sauce is light and soft, so it adapts to the spongy texture of angel cake. Beat vigorously with a rod, the yolks of egg, sugar and lemon juice in a bowl of metal placed over a pot of water boiling gently until the mixture to double in volume and cream hold the lift rod. Serve hot with a slice of angel food cake, or fresh berries.

Costs: Prices are based on local sale prices to the retail:

Cake:

Eggs $0.23 / each $ 1.84 (includes egg yolks)
Flour $2 / kg $0.26
Sugar $1.45 / kg $0.29
Ice sugar $2.80 / kg $0.19
Vanilla $7 / 100mL $0.35
TOTAL $ 2.93 Dólares Canadienses (2 Euros!)

Salsa:

Yemas de huevo $ 0 $ 0 (reservado del pastel)
Azúcar $ 1.45 / kg $ 0.15
Jugo de limón $ 0.28 / 100mL $ 0.14
TOTAL $ 0.29 Dólares Canadienses (0.20 Euro)

GRAND TOTAL $2.93 Canadian Dollars (2 Euros!)

ENGLISH Angel Food Cake

Whipped egg whites give angel food cake its angelic airiness. This is a fantastic make-ahead cake, since it stays moist for days.

When I made this recipe for the 3 Euro Challenge ($4.50 Canadian), I also discovered that I could put together the recipe, after measuring, in under 5 minutes!!

My costs are below, at the end of the recipe
Makes 10-inch (25 cm) tube cake
Serves 12 to 16
Prep time 25 minutes
Cook time 35 minutes

Ingredients

1 cup 130 g cake & pastry flour
1 cup 200 g granulated sugar
8 large egg whites, room temperature
½ tsp 2 mL cream of tartar
pinch salt
½ cup 65 g icing sugar, sifted
1 tsp 5 mL vanilla extract
Whipped cream and berries, to serve

Lemon Sabayon

4 large egg yolks (reserved from cake recipe)
50 g granulated sugar
50 ml lemon juice

Directions

Preheat the oven to 325 °F (160 °C).
Sift the flour and granulated sugar twice and set aside.
Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar (lower the speed when adding), whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch (25 cm) ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.
Serve the cake with whipped cream and berries, if you wish.

The cake will keep, well wrapped (not refrigerated) for up to 4 days.

LEMON SABAYON

Vigorously whisk the egg yolks, sugar and lemon juice in a metal bowl placed over a pot of gently simmering water until the mixture doubles in volume and holds a ribbon when the whisk is lifted. Serve this warm with a slice of angel food cake, or over fresh berries.

Costs: Prices based on local grocery retail pricing

Cake: