Angel Food Cake Recipe
(serves: 12)

Ingredients:

60 g/ 1/2 cup
30 g/ 1/4 cup
90 g/ 1/2 cup
1 tsp
A few drops
A few drops
A few drops
6

185 g/ 3/4 cup

To decorate:

plain flour
corn flour
icing sugar
cream of tartar
vanilla essence
almond essence
almond essence
large egg whites
A pinch of salt
caster sugar

whipped cream and a selection of fresh fruit such as raspberries and white currants

Method:

1. Preheat the oven to 190 ^oC.

2. Sift the flour, corn flour and icing sugar together in a small bowl.

3. Put the cream of tartar, essences, egg whites and salt in a large bowl. Whisk until the egg whites form soft peaks, then gradually whisk in the caster sugar and continue whisking until the mixture forms stiff peaks.

4. Fold in the flour mixture a little at a time, being very careful not to over mix so you don't lose the air, then spoon it into the 23 cm ring-shaped or tubular cake tin.

5. Bake for 35 minutes or until the cake springs back when touched with a finger and a skewer inserted into the mixture comes out clean.

6. To cool, invert the cake upside-down in the tin on a wire rack: the steam from the cake will help to release it from the tin.

7. When cool, gently run a palette knife round the sides of the tin, then turn out. Decorate the top and hole with fresh fruit, and serve with whipped cream.

PREPARATION TIME:   30 minutes                    COOKING TIME:    35 minutes

 

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