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Cuisine L’Angélique Angel Food Cake Mix

$8.99

This gluten-free Angel Food Cake mix is organic and dairy free. Prepare this surprisingly light and delicate cake, and serve with fresh fruits of your choice and your favorite icing.

This delicious baking mix combines all the quality ingredients of an authentic homemade cake. Nothing more, nothing less. Super quick: everything is pre-measured and pre-mixed for you!

In stock

Description

Cuisine L’Angélique helps you make time to enjoy life… and eat well!

  • Source of 10 essential nutrients
  • Source of omega-3 polyunsaturated fatty acids
  • Source of fiber
  • Made from whole grains
  • Low FODMAP

Ingredients

CANE SUGAR*, FLOUR BLEND (BROWN RICE*, QUINOA*), TAPIOCA STARCH*, GROUND FLAXSEED*, ALUM-FREE BAKING POWDER, GUAR GUM AND/OR XANTHAN GUM, SEA SALT. *ORGANIC

Nutrition Facts

nutrition angel

Instructions

ORGANIC INGREDIENTS

  • 125 g (1/2 cup) plant-based milk substitute* of your choice
  • 65 g (1/3 cup) vegetable oil
  • 5 ml (1 tsp) vanilla extract
  • 2.5 ml (1/2 tsp) almond extract
  • 1 pack Angel Food Cake Mix
  • 300g of egg whites (9 to 11 egg whites), at room temperature
  • 5 ml (1 tsp) cream of tartar
  • 10 ml (2 tsp) sugar

PREPARATION

  1. Preheat the oven to 150 °C (300 °F).
  2. In a small bowl, mix liquid ingredients: plant-based milk substitute, vegetable oil, vanilla extract, and almond extract.
    Reserve.
  3. Pour cake mix into a large bowl. Reserve.
  4. Prepare meringue in a medium bowl: using an electric mixer, start whipping egg whites slowly and add cream of tartar.
    When soft peaks start forming, slowly add sugar while whipping at maximum speed, until stiff peaks form.
  5. Pour liquids over cake mix and stir with a wooden spoon until batter becomes uniform while slightly sticky.
  6. Gently fold meringue into batter with a spatula.
  7. Pour resulting mixture into the ungreased pan and bake on middle rack for about 1 hour and 15 min. Surface of cake should be bouncy when gently pressing down with your finger.
  8. After removing from oven, immediately turn pan upside down and rest funnel on an inverted glass. Let cool for at least 2 1/2 hours before unmoulding.
  9. To facilitate unmoulding, gently run the tip of a knife between the cake and the edge of the pan.

Cooking time may vary from oven to oven.

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