Angel Cake RecipeOrigin: America Period: Traditional |
Ingredients
55g fine cake flour (or any fine self-raising flour)
Angel Cake Preparation:Method:Sift together the flour and cornflour five times then spread out on a baking tray do dry. Sift the sugar twice and mix 30g of it with the flour before the last sift. Now beat the egg whites with the salt, cream of tartar and cold water in a clean and dry bowl (a copper bowl is best) using a balloon whisk until the whites are stiff enough to stand in peaks (but are not too dry). Fold in the sifted sugar a tablespoon at a time then add the vanilla extract before gradually folding in the sifted flour, a tablespoon at a time. Pour the resultant batter into an ungreased angel cake tin and bake in an oven pre-heated to 135°C and bake for 35 minutes. Increase the temperature to 160°C and bake for a further 10 minutes. Remove from the oven and set aside to cool completely in the tin then turn out and coat with either glacé icing or thin fondant icing flavoured with vanilla extract. |
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