Vanilla and blueberry angel cake
Light and airy, an angel cake is perfect for a celebration
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
10 egg whites
1 tsp cream of tartar
pinch of fine sea salt
1 tbsp lemon juice
1 vanilla pod, sliced lengthwise and the sticky interior scraped out
300g caster sugar
125g plain flour
100g blueberries
For the icing:
150g icing sugar
1 tbs orange juice
1 tbs blueberry compote
Method
Preheat the oven to 180°C and grease and line a bundt tin well. Set it aside in a cool place.
Whisk the egg whites until frothy and then sieve in the cream of tartar and sea salt. Add the vanilla and sieve in 200g of the sugar. Whisk until stiff peaks form.
Mix the remaining sugar with the sieved flour and add this to the mixture very slowly, fold it in so you do not loose too much air. Fold in the blueberries.
Scoop the mixture into your prepared tin and bake the cake for 45 minutes or until a skewer comes out clean.
Allow to cool in the tin for twenty minutes then gently remove it onto a wire rack. Run a shape knife around the tin if necessary. Allow the cake to cool fully.
Whisk the icing sugar with the orange juice and blueberry compote. I make the compote by stewing blueberries and a little honey then liquidising it. Add more compote to get the right consistency. Pour over the cooled cake and let it drip down the sides.
