Snowy an­gel cake

The Mail on Sunday - You - - Merry & Bright -

MAKES 1 X 18CM TUBE CAKE 6 medium egg whites ¼ tsp fine sea salt 1 level tsp cream of tar­tar 190g ic­ing sugar sifted 50g tapi­oca flour 30g re­fined or whole­meal spelt flour 30g co­conut flour 1 tsp vanilla ex­tract ½ tbsp freeze-dried rasp­berry pow­der TO SERVE ex­tra ic­ing sugar greek yo­ghurt red fruit or fruit coulis of your choice

Pre­heat the oven to 170C/150C fan/gas 3. Have ready an 18cm an­gel cake tin (no need to grease it). Us­ing an elec­tric whisk, whip the egg whites in a large bowl with the salt and cream of tar­tar un­til risen. Whisk in the sugar a cou­ple of ta­ble­spoons at a time, sprin­kling it over the egg whites and whisk­ing for about 20 sec­onds with each ad­di­tion. Sift to­gether and fold in the three flours, then the vanilla ex­tract. Sift over the rasp­berry pow­der and fold over a few times to lightly streak the mix­ture.

Spoon the mix­ture into the tin, lev­el­ling the top, and bake for 40 min­utes un­til golden and springy to the touch. In­vert the pan and leave the cake to cool.

Re­move the cake from the tin, dust with ic­ing sugar and serve in slices with a dol­lop of greek yo­ghurt and the fruit or coulis of your choice.

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