GLUTEN-FREE ROSE ANGEL FOOD CAKE

Angel food cake is a white sponge cake made with only stiffly beaten egg whites and no butter. The first recipe appeared in a Kentucky housewife cookbook in 1839. We’ve added a twist and made it gluten free and in celebration of the royal occasion added pink colouring.

250ml (1 cup) gluten-free cake flour

210g (1 cup) caster sugar plus an extra 105g (½ cup) 60ml (4 tbsp) cornflour

5ml (1 tsp) xanthan gum

10 extra-large egg whites

7ml (1½ tsp) cream of tartar

10ml (2 tsp) rose essence

A few drops of pink food colouring

Marshmallow Icing:

200g (1 cup) granulated sugar

A pinch of salt

2.5ml (½ tsp) cream of tartar

2 egg whites

45ml (3 tbsp) water

15ml (1 tbsp) liquid glucose

5ml (1 tsp) rose essence

A few drops of pink food colouring To decorate:

Squares of pink and white Turkish delight

Preheat the oven to 170°C. Sift flour, 210g caster sugar, cornflour and xanthan gum. In a large bowl beat together the egg whites and cream of tartar until soft peaks form. Gradually beat in the extra 105 g caster sugar until the mixture is thick. Beat in the rose essence and a drop of food colouring to turn the mixture light pink. Fold in the sifted dry ingredients in two batches, using a large metal spoon. Spoon the mixture into an un-greased chiffon cake tin. Bake for 30-40 minutes or until a skewer inserted into the cake comes out clean. Remove the cake from the oven and invert the tin and leave to cool completely. Carefully loosen the cake from the sides and base of the tin and place on a serving plate.

For the marshmallow icing combine all the ingredients up to and including liquid glucose in a heat-proof bowl. Place the bowl over gently simmering water. Using an electric hand beater, beat the mixture for about 7 minutes or until thick. Beat in the rose essence and food colouring. Use to decorate the cake by covering with marshmallow icing. Decorate with pieces of Turkish delight and rose petals if desired.