Butter (for greasing)
4 large egg whites
1 large egg
For the syrup
3 cups of sugar (540g)
4 cups of water (960ml)
1 tablespoon of vanilla extract
Butter (for greasing)
4 large egg whites
1 large egg
For the syrup
3 cups of sugar (540g)
4 cups of water (960ml)
1 tablespoon of vanilla extract
Grease well with butter 20 mini angel food cake pans, each holding 2 soup spoons' worth of liquid. Reserve
Preheat the oven to 350°F (180°C)
In a blender, beat the egg whites with the large egg until light and fluffy (about 15 minutes)
Distribute this mixture among the prepared mini angel food cake pans
Place them in a large baking dish
Bake in the preheated oven until, when inserting a knife into the center of an angel food cake, it comes out dry (approximately 18 minutes)
Let cool
Unmold
Use a skewer to poke some holes in the angel food cakes
Transfer them to a serving dish and reserve
Prepare the syrup: In a medium saucepan, combine sugar and water
Bring to a boil over medium heat, stirring constantly with a wooden spoon until sugar dissolves and mixture starts to simmer (about 1 minute)
Stop stirring and let it boil in high heat until the syrup reaches a thin consistency (about 13 minutes)
Add vanilla extract and stir
Remove from heat
Cover carefully the reserved angel food cakes with the syrup
Let sit overnight
Serve chilled or at room temperature
120 calories per serving
