Raspberry Angel's Food Cake Recipe
Ingredients
| Flour for dusting | ||
| Egg whites | 4 | |
| 2.5 ml/1/2 tsp cream of tartar | ||
| 150 g/5 oz/2/3 cup caster sugar | ||
| 40 g/1 1/2 oz/1/3 cup plain flour | ||
| 25 g/1 oz/1/4 cup cornflour | ||
| 5 ml/1 tsp vanilla essence | ||
| 150 ml/1/4 pt/2/3 cup creme fraiche | ||
| 225 g/8 oz raspberries | ||
| Icing Sugar | 1 Teaspoon (Leveled) | |
Directions
Dust 1.2 litre/2 pt/5 cup plain or fluted ring tin (pan) with a little flour, shaking off any excess, but do not grease.
Whisk the egg whites until frothy, then whisk in the cream of tartar and continue to whisk until stiff.
Sift the sugar and flours together twice.
Lightly fold into the egg whites a little at a time, using a metal spoon.
Add the vanilla essence at the same time.
Turn into the floured tin and bake in a preheated oven at 160°C/325°F/gas mark 3 for 30 minutes.
Leave to cool in the tin.
Turn out on to a serving plate that will fit in an airtight container.
Fill the centre with creme fraiche and top with as many of the raspberries as you can.
Arrange the remainder around the edge of the cake.
Dust with a little icing sugar and chill until ready to pack.
Whisk the egg whites until frothy, then whisk in the cream of tartar and continue to whisk until stiff.
Sift the sugar and flours together twice.
Lightly fold into the egg whites a little at a time, using a metal spoon.
Add the vanilla essence at the same time.
Turn into the floured tin and bake in a preheated oven at 160°C/325°F/gas mark 3 for 30 minutes.
Leave to cool in the tin.
Turn out on to a serving plate that will fit in an airtight container.
Fill the centre with creme fraiche and top with as many of the raspberries as you can.
Arrange the remainder around the edge of the cake.
Dust with a little icing sugar and chill until ready to pack.
Chef
