Angel food cake with berries and cherries
Makes: 1 x 22cm cake
Preparation time: 30 minutes
Baking time: 1 hour
Oven temperature: 165°C
• 430ml (375g) castorsugar
• 310ml (9-10 extra-large) egg whites
• 7mI cream of tartar
• 5ml vanilla essence
• 500ml cream
• 30ml castor sugar
• 5ml rose or vanilla essence
• fresh berries and cherries, to garnish
• edible flowers, to garnish (we used roses)
1. Sift the cake flour and 110m| (125g) of the castor sugar together four times.
2.Beat the egg whites in a bowl until foamy. Add the cream of tartar and lm salt and beat until soft peaks form.
3. Beat inthe remaining castor sugar gradually, adding 30ml at a time. Beat well after each addition. Add the vanilla essence.
4. Siftathinlayeroftheflourand sugar mixture over the beaten egg whites. Fold in gently, then repeat until all the flour is folded in. Pour into an ungreased angel or chiffon cake tin. Bake in a preheated oven for about an hour, until a skewer inserted comes out clean. Invert the pan onto a cooling rack and leave the cake to cool completely before removing it from the tin.
5. Just before serving whip the cream until stiff Stir in the sugar and rose essence. Spread over the sides and top of the cake.
6 Decorate the cake with roses,berries and cherries.
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