Samantha’s recipe corner
Like many of our favourite foods, the exact origins of angel cake are tricky to pin down. However, this delicate, pale sponge with a crisp golden outside is generally thought to have gained popularity in 19th-century America.
In a time before electric whisks, making the sponge sufficiently light and airy would have been no mean feat: some serious physical labour would have been needed to whip the mixture into shape.
In 1865, the prayers of angel cake fans were answered by a new invention – the rotary egg beater. This handy tool made light work of the heavy whisking the recipe required, and the popularity of this delicious and easy to make cake sky-rocketed.
INGREDIENTS
115g plain flour 85g icing sugar 8 large egg whites, at room temperature 150g caster sugar 1/4 tsp salt 1 tsp cream of tartar 1 tsp pure vanilla extract 675g mixed berries 300g fromage frais
METHOD
Preheat the oven to 180ºC.
Whisk the egg whites in a large bowl until frothy. Add the sugar, salt, cream of tartar and vanilla extract. Continue whisking until the mixture forms stiff peaks.
Sift the flour and icing sugar, and gently fold in to the egg whites with a large metal spoon until well blended.
Spoon the mixture into an ungreased 25cm ring-shaped cake tin, making sure there are no air pockets.
Bake for 35 mins or until well risen, golden brown and springy to the touch.
Keep the cake in the tin, and leave to cool on a wire rack, upside down. When cold, slide a long knife around the side of the tin to loosen the cake, then turn it over onto a serving plate.
Decorate the cake with the fruit and fromage frais.
VERDICT
“Delicate yet delicious – a guilt-free treat”
Difficulty: 4/10 Time: 50 mins
Recipe sourced from All Recipes UK