ANGEL FOOD CAKE
{Serves 8 – 10}
So, this is the yumminess that can happen when it’s late in the afternoon but one still wants to make a cake for ones birthday. Accidentally then cut a layer larger than the other, so unsuccessfully try to hide it with whipped cream and strawberries. What the hell right? After all, it is my birthday and I’ll eat misshapen cake if I want to.
INGREDIENTS
6 egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
220g (1 cup) caster sugar
100g (2/3 cup) plain flour, sifted
1 1/2 cups thickened cream
2 teaspoons caster sugar
Strawberries, halved
Icing sugar, for dusting
Preheat your oven to 180°C (355°F). Line the base of an 8 inch pan with non-stick baking paper.
Place the egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment*. Whisk on medium high speed until soft peaks form. Add the vanilla extract. Gradually add the sugar (two tablespoons at a time) whisking well after each addition, until the mixture is thick and glossy. Fold in the flour until combined.
Pour the mixture into the prepared pan and gently smooth the surface.
Bake for 20-25 minutes or until golden brown and firm to touch. Turn the cake pan upside down on a wire rack lined with non-stick baking paper. Allow the cake to cool completely. Remove the cake pan and invert the cake. Either cut the cake into two even layers or leave whole.
In a clean mixing bowl, add the cream and whisk until soft peaks. Add the caster sugar and continue to whisk until thick and the sugar has dissolved.
Spread the cream onto each cake layer, top with the halved strawberries and dust with icing sugar.
* You can also use a hand held mixer if you do not have a stand one.