Angel food savarin cake with raspberry cômpote

Angel food savarin cake with raspberry cômpote

By
From
Sweet
Serves
8-10

This is a firm favourite with my chefs – I hope you like it as much as they do! Sifting the flour and sugar several times before adding them to the batter helps to create the ethereally light texture that gives this cake its name.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
butter, for greasing
125g plain flour
200g caster sugar
9 large egg whites
2 teaspoons vanilla extract
1 teaspoon cream of tartar
1/2 teaspoon salt

For the compote

Quantity Ingredient
185g icing sugar
350g raspberries

Method

  1. Preheat the oven to 180°C. Grease only the base of a 25cm angel food cake tin.
  2. Sieve the flour and 175g of the caster sugar into a bowl, then repeat twice more – the flour and sugar need to have plenty of air.
  3. Whisk the egg whites, vanilla extract, cream of tartar and salt together in a food mixer or large bowl with an electric whisk, until soft peaks start to form. Make sure the bowl and whisk are very clean, free of grease and completely dry, as any grease or water will affect the meringue.
  4. Add the remaining caster sugar and whisk until shiny, glossy and still slightly soft – you don’t want it to get to the stiff-peaks stage.
  5. Sprinkle a quarter of the flour-and-sugar mixture over the top then fold in quickly, trying to keep as much air in the mixture as possible. Repeat with the remaining flour and sugar in three more batches until it is all incorporated.
  6. Spoon into the tin, taking care to be gentle with the mixture, then tap once to release any air pockets. Place in the oven and bake for 30 minutes until golden brown and slightly firm when pressed.
  7. Place upside down over a wire rack until completely cold. Then, turn the tin upright, use a knife to loosen the sides of the cake and turn it out onto a plate.
  8. Sieve 160g of the icing sugar into a bowl and mix it with 1–2 tbsp water to form a runny icing. Drizzle this all over the cake and let it set slightly.
  9. Place 200g of the raspberries into a blender or processor and blitz to a purée with the remaining icing sugar. Pass through a fine sieve, then stir in the rest of the raspberries. Spoon over the top of the cake, or slice the cake and serve alongside.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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