Angel Cake Magic

For Angel Cake Magic, first heat the chocolate, milk and butter on the stove or in the microwave until the butter is melted. Then allow to cool. Stir in the flour with a stand mixer or hand mixer.

In a separate bowl, beat the egg whites with a hand mixer on high speed until very stiff. As the mixture increases in volume, slowly sift in the sugar. Add a small amount of beaten egg whites to the batter and whisk thoroughly to combine. Gently but quickly fold in the remaining beaten egg whites. Pour the batter into the prepared baking pan and sprinkle with powdered sugar.

Preheat the oven to 155 °C top and bottom heat (convection oven is not suitable). Let the dough rest in the baking pan for 5-10 minutes during the preheating phase. Then bake in the oven on the middle rack for 50-60 minutes. Baking time depends on how high the baking pan is.

The cake is done when the top layer is golden brown and the center still jiggles slightly when you move the baking dish. Remove the cake from the oven and be sure to let it rest overnight. Remove from the pan the next day. Angel-Cake-Magic but do not overturn, as it is very delicate – and cut.

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