Angel Food Cake by Charlotte Ree
"This recipe combines two of my greatest loves – pavlova and cake. Incredibly light and ridiculously fluffy, this is one versatile cake and can be served with any fruit, jam or cream of your choosing. It’s the perfect Christmas treat."
You will need an angel food cake pan (ideally with a removable base) for this recipe, which gives the cake it’s incredible shape.
- 12 egg whites, at room temperature
- 1 tsp cream of tartar
- 275g caster sugar
- 2 tsp vanilla extract
- 150g plain flour
- icing sugar, to dust
- strawberries, to serve
Preheat oven to 180°C.
Sift the sugar into a mixing bowl and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whisk your egg whites and the cream of tartar on medium speed until soft peaks form. Gradually (and patiently) add the sugar one spoonful at a time and beat until stiff peaks form, just like a pavlova base. Whisk in the vanilla extract.
Remove bowl from your stand mixer. Sift one-third of the flour over the egg white mixture. Fold ingredients together with a metal spoon and repeat until combined.
Scrape half of the batter into an ungreased angel food pan. Using a metal spoon or spatula, smooth the batter into the pan, covering every corner. Scrape the remaining batter into the pan, spreading evenly and gently smoothing the top of the batter with the back of the metal spoon.
Bake for 35-40 minutes or until the top is puffed, lightly golden and springs back when touched.
Turn the cake upside down immediately after pulling out of the oven, leaving to cool on a wire rack (or, if your pan has feet, simply rest upside down on those). Once completely cool, gently shake the tin to release the cake and place on a serving plate.
To serve, dust with icing sugar and top the cake with freshly cut strawberries.
Juustomuotti paper napkin 33x33cm10.00AUD
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