Angel food cake

This low fat version of angel food cake is light and airy and can be served with a range of accompaniments from fruit and cream or just on its own. Serves 10

INGREDIENTS

10 egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1/ 2 teaspoon almond extract

250g caster sugar

125g plain white fl our, sifted

METHOD

1) Heat the oven to 180C/ 160 fan/ gas mark 4.

2) Whisk the egg whites until fluffy then sprinkle the cream of tartar and the vanilla and almond extracts over them and continue whisking until the mixture is stiff but not dry.

3) Add the sugar, 1 tablespoon at a time, whisking continuously. The mixture should be shiny and form soft peaks.

4) Fold the fl our in with a metal spoon, blending it thoroughly without breaking down the egg whites.

5) Spoon the mixture into an ungreased 23cm ring- shaped cake tin and bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.

6) Leave the cake to cool for at least 1 hour then to turn out, run a knife around its outside and turn it upside- down onto a plate.