| Kathy's angel food cake |
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Who better than an American to share an angel food cake recipe? Especially one who also passed on the unique tin in which these lighter than air cakes are baked.
I have baked this cake many times and although it is quite simple, it is a showstopper. Note, too, that the only fat is in the cream you put on top! 1 scant cup plain flour 1 1/2 cups icing sugar 12 egg whites, room temperature (OR use 4 sachets of frozen egg whites, thawed) 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt 1 cup castor sugar 1 1/2 teaspoons vanilla 1/2 teaspoon almond flavour (optional)
Set oven to 185C (165C for fan-forced) Do not grease the 25cm tube pan. Sift the flour and icing sugar together into a bowl and mix with a wire whisk. Using a large mixer, beat the egg whites together with the salt and cream of tartar just until frothy. While still beating, gradually add castor sugar, a tablespoon at a time. Beat until stiff. Reduce the speed of the mixer and fold in the vanilla, and almond flavour if using. Sprinkle the flour-icing sugar mixture in slowly, folding in just until it disappears. Spoon the mixture into the tube pan and cut through to remove all air pockets. Bake for 30-35 minutes. Test with a skewer to see if it is done. Invert the cake while still in the tube pan on a bottle, if it has no 'legs', otherwise stand it on its 'legs' on the benchtop or a rack. Let cool completely. Remove from the pan, place on a serving plate and decorate with cream, lemon curd, berries, sugar bark* or anything else you like. *Sugar Bark: Place castor sugar on a foil-lined tray and bake in a preheated 200C oven until it goes golden - about 20 minutes, but keep an eye on it! Cool, then break into pieces to decorate Thank you, Kathy!
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