Angel Food Cake RecipeOrigin: Britain Period: Traditional |
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This is an excellent cake for the dairy intolerant as it contains no milk products. Egg whites are used as the moistening and binding agent. It's quite delicious and the texture is part way between a cake and a soufflé. Ingredients:
125g plain flour 
Angel Food Cake Preparation:Method:Sift the flour into a bowl and stir-in half the sugar. In a separate clean and dry bowl combine the egg whites and cram of tartar. Beat briskly until soft peaks form. Add the remaining sugar to the egg white mixture a tablespoon at a time. Continue beating until the egg whites are stiff and glossy then fold in the lemon zest and vanilla. Gently fold the flour mixture into the egg whites until thoroughly mixed (but do not over-mix) then turn the mixture into an ungreased 25cm angel food cake tin or a lined springform cake tin. Place in an oven pre-heated to 190°C and bake for about 30 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Invert the cake onto a wire rack and allow to cool completely (this is easiest done if your run a knife around the edges of the tin to release the cake. Serve in wedges, accompanied with slivers of plain chocolate. |
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