We sifted the flour into the egg whites mixture, just trying to prevent the mixture from deflating too much.
Do not over fold, otherwise the mixture will deflate too much, the cake will not turn out fluffy.
Or gently spoon batter into 10-inch angel food cake pan.
Cut through center of batter 2 or 3 times with spatula to remove large air bubbles.
or until top springs back when touched with finger and wood pick inserted near center comes out clean.
This recipe was so easy, and I did a few changes. I cooked asparagus with a bit freshly chopped garlic, olive oil and butter instead of boiling it with pasta. And it certainly made the dish more flavourful because of the additional buttery and garlicky taste. I used fusili instead of penne that I didn't have. I also splashed a bit white wine vinegar in the end to add a bit acidity. It was delicious!
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