This cake defies description. It is pure white, lacking any texture and is sliced and served with cream and fruit as you would a meringue. It is a cross between a cake and a meringue. It actually has far more egg whites in it than any pavlova I have ever made.
I make it in a ring pan with a removable base but I have seen recipes that use loaf pans – probably a good idea if it is to be served in slices.
ANGEL FOOD CAKE
- 1 cup plain flour (less 2 tbs)
- 2 tbs cornflour (to reduce the protein content of the flour)
- 1 cup icing sugar
- 1 ½ cups egg whites at room temperature (from about 12 large eggs)
- 1 cup icing sugar
- ¾ cup white sugar
- 1 ½ tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 1 tbs lemon juice
Preheat the oven to 180°C, removing all but the lower racks – you need a bit of height.
Mix the icing sugar and the flours together through a sieve and set aside.
Beat egg whites, cream of tartar and salt until the mix forms soft peaks then add the white sugar slowly, then beat on high until firm peaks have formed.
Turn the mixer down to slow and add the vanilla and lemon juice, then continue to fold in the flour and sugar mix.
Give it a final mix with a spatula to ensure all the ingredients on the side of the bowl are incorporated.
Put the mix into the ungreased ring or loaf pan, cutting through it and spreading it against the edges to ensure there are no large air bubbles or pockets in the mix.
Bake for 35 to 45 minutes, testing that the cake is baked by pressing gently on the top and checking that it springs back and a skewer inserted into it comes out dry.
Immediately turn pan upside down onto a can or bottle that fits neatly on the centre of the pan. Let cake hang about 2 hours or until completely cool. If using a loaf pan invert it over a baking paper lined cooling rack as long as it hasn’t breached the sides of the tin.
When cool loosen the side of cake with knife and invert and tap on the base to remove the cake from the pan.
Slice and serve with cream or ice cream and berries.