ANGEL FOOD CAKE WITH BERRIES AND CHERRIES
Prep time 30 mins Baking time 1 hour Makes 1 cake 140g flour 375g caster sugar, plus 2 tbsp for cream 9-10 extra-large egg whites 1½ tsp cream of tartar 1 tsp vanilla or rose essence 500ml cream 1 tsp rose essence Fresh berries and cherries, to garnish Preheat the oven to 165°C. Into a large bowl, sift the flour and 125g of caster sugar together four times. In another large bowl, beat the egg whites until foamy. Add the cream of tartar and a pinch of salt and beat until soft peaks form. Beat the remaining caster sugar into the egg whites gradually, adding 2 tbsp at a time. Beat well after each addition. Add the vanilla or rose essence. Sift a thin layer of the flour and sugar mixture over the beaten egg whites. Fold in gently, then repeat until all the flour is folded in. Pour into an ungreased angel or chiffon cake tin and bake for about 1 hour, until a skewer inserted comes out clean. Invert the pan on to a wire rack and leave the cake to cool completely before removing it from the tin. Just before serving, whip the cream until stiff. Stir in the remaining 2 tbsp of caster sugar and rose essence. Spread over the sides and top of the cake. Decorate the cake with roses, berries and cherries.