Angel food cake
This light, airy cake is a delicate delight for afternoon tea and can be easily dressed up with fresh berries
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
125g plain flour, sieved
300g caster sugar, sieved
1 tsp cream of tartar, sieved
½ tsp salt
10 egg whites, at room temperature
Method
Preheat the oven to 160°C.
Sieve half of the sugar with the flour, this will be your second sifting. Set it aside.
Add the cream of tartar and salt to your egg whites and whip in a clean bowl until soft peaks form.
Slowly add in the second half of the sugar two tablespoons at a time until stiff peaks form.
Fold in the flour mixture about four tablespoons at a time.
Gently scoop the mixture into your tin. Drag a knife through the batter to remove very large bubbles. Place the cake on a rack on the bottom shelf of your oven.
Bake for about 35 to 40 minutes until golden and the sponge springs back when you touch it. If your finger leaves an indent it will need a little more cooking time.
If you have an Angel Food Cake tin turn it upside down to cool on the little legs.
If you are using a tube or Bundt tin turn it upside down over a glass bottle and let it rest. When cool, run a knife around the side and centre of the pan and turn the cake onto a serving plate.
