Scintillating Angel food cake

Scintilating Angel food cake


(NOT ! a Great British Bake Off Recipe)


This is a fat free cake and tastes heavenly.


Shopping List:

10 egg whites ( you can make lemon curd from the yolks if you want)
1 teaspoon  cream of tartar
1 teaspoon vanilla extract
1/2 a teaspoon almond extract
250 gr caster sugar
125 gr plain white flour, sifted

300 ml double cream, whipped with 1/2 teaspoon vanilla extract

lemon curd

Ring shaped cake tin. i used my Bundt but i think a proper angel food cake tin would be great.
If you don't have one, use a round cake tin and put an empty tin upside down in the centre to make a hole.


Preheat your oven to 180C. Do NOT ! spray, grease or line your tin, otherwise it won't "stretch".
Whisk the egg whites until foamy.  Sprinkle the cream of tartar and the extracts over them and keep whisking all the time until the mixture is stiff but not dry.

Add the sugar, 1 spoon at a time, keep whisking. The mixture should be shiny and form soft peaks.

Fold in the flour with a metal spoon, blending it through and through firmly but very gently as not to break down the egg whites.

Spoon the mixture in your ungreased 23 cm ring shaped cake tin.  Bake on the lowest shelf in your preheated oven for about 45 minutes, or until the top is golden brown. It should feel dry.

To cool your cake. leave it in the tin and turn it upside down, supporting the centre column of the cake tin, so that the cake is not resting on anything and can "stretch"downwards. Leave it to cool for 1 hour and 30 minutes.

 

To take the cake out of the tin, run a knife around its outside and turn it upside down on a plate.

Cover with the whipped cream. Serve the cake with any preserves or jams,

or with ginger - lemon sauce or lemon curd.

 

 

 

 

 

 

"Enjoy"