Angel Cake Recipe
Ingredients
| 25 g / 1 oz plain flour | ||
| 25 g / 1 oz cornflour | ||
| 150 g / 5 oz caster sugar | ||
| Egg whites | 5 Large | |
| Vanilla essence | 1 Teaspoon | |
| Icing sugar, for dusting | ||
Directions
Sift the flours and 25 g / 1 oz of the caster sugar together 3 or 4 times.
Whisk the egg whites until stiff, add the remaining caster sugar a tablespoon at a time and continue whisking until very thick.
Carefully fold in the sifted mixture with the vanilla essence and turn into a 20 cm / 8 inch angel cake tin.
Smooth the surface and bake in a preheated oven for 35-40 minutes, until the cake springs back when lightly pressed.
Turn it upside down on a wire rack and leave in the tin until cold when the tin can easily be removed.
Whisk the egg whites until stiff, add the remaining caster sugar a tablespoon at a time and continue whisking until very thick.
Carefully fold in the sifted mixture with the vanilla essence and turn into a 20 cm / 8 inch angel cake tin.
Smooth the surface and bake in a preheated oven for 35-40 minutes, until the cake springs back when lightly pressed.
Turn it upside down on a wire rack and leave in the tin until cold when the tin can easily be removed.
Chef
