Vanilla Flavored Angel Cake Recipe
Ingredients
| 40 g / 1 1/2 oz / 1/3 cup cornflour | ||
| 40 g / 1 1/2 oz / 1/3 cup plain flour | ||
| Egg whites | 8 | |
| 225 g / 8 oz / 1 cup caster sugar, plus extra for sprinkling | ||
| 5 ml / 1 tsp vanilla essence | ||
| 90 ml / 6 tbsp orange-flavoured glace icing, 4-6 physalis and a little icing sugar, to decorate | ||
Directions
1. Preheat the oven to 180°C/350°F/ Gas 4. Sift both flours on to a sheet of greaseproof paper.
2. Whisk the egg whites in a large, clean, dry bowl until very stiff, then gradually add the sugar and vanilla essence, whisking until the mixture is thick and glossy.
3. Gently fold in the flour mixture with a large metal spoon. Spoon into an ungreased 25 cm / 10 in angel cake tin, smooth the surface and bake for about 45-50 minutes, until the cake springs back when lightly pressed.
4. Sprinkle a piece of greaseproof paper with caster sugar and set an egg cup in the centre. Invert the cake tin over the paper, balancing it carefully on the egg cup. When cold, the cake will drop out of the tin. Transfer ir to a plate, spoon over the glace icing, arrange the physalis on top and then dust with icing sugar and serve.
2. Whisk the egg whites in a large, clean, dry bowl until very stiff, then gradually add the sugar and vanilla essence, whisking until the mixture is thick and glossy.
3. Gently fold in the flour mixture with a large metal spoon. Spoon into an ungreased 25 cm / 10 in angel cake tin, smooth the surface and bake for about 45-50 minutes, until the cake springs back when lightly pressed.
4. Sprinkle a piece of greaseproof paper with caster sugar and set an egg cup in the centre. Invert the cake tin over the paper, balancing it carefully on the egg cup. When cold, the cake will drop out of the tin. Transfer ir to a plate, spoon over the glace icing, arrange the physalis on top and then dust with icing sugar and serve.
Chef
