Ingredients

LEMON ANGEL CAKE

1. 325 grams of sugar in which a vanilla pod is mixed in
2. 12 (~360 ml) egg whites
3. 150 grams of flour
4. large pinch of salt
5. zest and juice of a large lemon

*Baking in an 8inch angel food cake mold (serves about 12 people)

BUTTERCREAM

• 6 cups of powdered sugar
• 2/3 cup of softened butter
• 2 tablespoons of pure vanilla extract
• couple tablespoon of milk (enough to make the icing soft enough to shape)
• food dye

*if you are not planning on painting the cake I would suggest using the white chocolate cream from the mille crêpe recipe as it has a nicer flavor than plain buttercream, in my opinion.

STRAWBERRY COULIS

• 300 grams of strawberries
• juice of half a lemon
• 100 grams of sugar

Preparation

LEMON ANGEL CAKE

1. Preheat the oven at 350F.
2. In a stand mixer, whisk together egg whites until soft peaks form.
3. Then, add 100 grams of the vanilla and sugar mixture gradually until firm peaks form
4. Add the lemon juice and whisk until combined by hand.
5. Add 1/3 of the dry ingredients (flour, rest of sugar mixture, lemon zest and salt) and whisk. Keep going until all dry ingredients are combined. Be sure to not over whisk and be gentle as you don't want the mixture to loose all the air it built up. Pour the mixture into a mold which isn't non-stick (I know confusing but we actually do want the mixture to stick to the pan in this case)
6. Bake 10 minutes at 350F and then 30 minutes at 325F.

BUTTERCREAM

1. In a stand mixer whisk together the powdered sugar and butter.
2. Add the vanilla.
3. Add 1 tablespoon of milk at a time until the mixture is just soft enough to spread.

MONTAGE

1. Once the cake is fully cooked, it must cool upside-down so that the cake will easily pop out and so it doesn't loose it's volume.
2. Once it's fully cooled place a 1/4 inch thick layer of the frosting on the cake and let cool in the fridge for an hour.
3. During this time, you can prep all the colors you want to use to paint the cake.
4. And now for the fun part, DECORATE! I used painting brushes and a spatula as well as pipping bags to create this cake but this is where you really let your imagination work!

STRAWBERRY COULIS

To serve, both the cake and frosting being light in flavor, we judged that it was best served with a fruit coulis. Keep in mind, this could work with pretty much any berry of your liking.

1. In a pot on low heat, melt the sugar, strawberries and lemon juice.
2. Let mixture thicken for about 15 minutes.

Bon Appétit!

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