AN­GEL FOOD CAKE WITH BERRIES AND CHER­RIES

Friday - - Good Food -

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.

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