Angel cake

This beautifully decorated classic sponge is almost too pretty to eat!

SERVES 8-10 PREP 20 MINS + COOLING COOK 35 MINS

F 12 egg whites F 1 ½ tsp cream of tartar F ¼ tsp salt F 1 ½ cups caster sugar F 1 vanilla bean split, seeds scraped F 1¼ cups plain flour, sifted 3 times F fresh edible flowers, raspberries, to decorate MERINGUE FROSTING F 1 cup caster sugar F ⅓ cup hot water F 2 egg whites F pink food colouring

1 Preheat oven to moderate, 180°C. Line bases of three 20cm round pans. 2 In a large bowl, using an electric mixer, beat egg whites, cream of tartar and salt on high 1 minute until soft peaks form. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form. Beat in vanilla. 3 In four batches, sift flour over egg white mixture. Use a rubber spatula to lightly fold in. 4 Divide mixture among pans. Smooth tops. Using a knife or small spatula, cut through batter to release bubbles. Bake 15-20 minutes until golden and springs back when lightly pressed. 5 Invert over a wire rack in pans. Cool 1 hour. Run a knife around inside of pans to release cakes. 6 MERINGUE FROSTING In a saucepan, combine sugar and water. Stir on low heat until dissolved. Bring to boil 6-8 minutes until 114°C on a sugar thermometer. Don’t allow syrup to turn golden. Meanwhile, in a bowl, using an electric mixer, beat egg whites to firm peaks. Remove syrup from heat. Gradually add syrup to egg whites in a thin steady stream, beating until mixture is thick and glossy. Continue beating until mixture reaches room temperature (10 mins). Beat in food colouring. 7 Place one cake on a serving platter with a little frosting. Spread over ½ cup frosting. Sandwich with second cake. Repeat. Spread remaining frosting over top and sides of cake. Drag a pastry comb around sides to make a ringed pattern. Arrange flowers and berries on top.