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125g flour
300g caster sugar
10 free range organic proteins (L)
1 tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt
500ml double cream
4 tablespoons caster sugar
strawberries or raspberries and blueberries
Once every five years we celebrate Liberation Day in the Netherlands with a day off (a bit frugal though). This 5th of May this year is such a five-year day. That's why we're already making cupcakes with the Dutch flag on them tomorrow. Curious how the British Angel Cake tastes with all those egg whites, nice and airy I hope!
How to make the Liberation Day flag cupcakes
Separate the eggs.
Add the egg whites to the mixer.
Beat until foamy for 1 minute.
Add lemon, salt and cream of tartar..
Let the mixer continues to beat for about 2-3 minutes or until you see soft peaks forming, but not stiff ones!
Then add tablespoon after tablespoon from the 200g sugar.
Then sift the flour/sugar mixture on top in 1/3 parts.
Fold the mixture in gently, to keep all the air in.
Fold it all in until well combined.
Spoon the mixture into the baking tin.
Pull a knife through the middle.
Bake the cake for 45-50 minuts.
Immediately turn it over, onto a rack.
Cut the edges straight off and let it cool.
Pipe straight lines of cream onto the cake.
Meanwhile wash the fruit and let it drain.
Allow the fruit to dry well.
Then cut the cake into app. even pieces.
Press the fruit in lines on top of the cakes.
Store the cakes plain and finish them when you're ready to serve.
Wishing you a beautiful Liberation Day!