Angel cake

Angel cake

By
From
Encyclopedia of Food and Cookery
Serves
10-12

A delicate American speciality. Because of its light texture it is not cut, but separated into pieces with 2 forks. You should be able to find an angel cake pan – a high tube pan, often with a removable base – in a good kitchen shop.

Ingredients

Quantity Ingredient
150g plain flour, sifted
345g caster sugar
1 1/4 cup egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons natural vanilla extract
few drops natural almond extract

Method

  1. Sift flour and 170 g sugar together 3 times. Beat egg whites with salt and cream of tartar until soft peaks form. Sprinkle rest of sugar over egg whites 2 tablespoons at a time, beating well after each addition. Continue beating until whites stand in stiff peaks, then fold in vanilla and almond extracts.
  2. Sift about a quarter of the dry ingredients over egg whites and fold in gently. Repeat until all the mixture is used.
  3. Pour batter into an ungreased 23 cm angel cake pan – if there is a speck of grease on the pan, the cake will not rise. Cut gently through batter with a spatula to remove any large air bubbles. Bake in a preheated moderate oven for 45–50 minutes or until crust is golden-brown.
  4. Take cake from oven and place tube on a funnel or bottle, so cake hangs upside-down. When cool, use a thin knife to help remove cake from pan. Serve plain, iced or topped with whipped cream and strawberries.
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