This featherlight cake gets dressed up with some sweetened whipped cream and strawberries
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FOR THE ANGEL FOOD CAKE
- 120g cake flour
- 1 tablespoon cornflour
- 275g caster sugar, divided into two parts
- 420ml egg whites
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 teaspoon vanilla extract
- Preheat the oven to 180 degrees Celcius. Prepare a 25cm angel food cake tin, by making sure it is free of any grease and oil. Do not grease or line the pan.
- Sift the cake flour, cornflour and half of the sugar together three times and set aside.
- Place the egg whites, cream of tartar and salt in a bowl with a whisk attachment and beat until soft peaks form.
- Then, a tablespoon at a time, begin to add in the sugar. Adding the next table spoon, only when all the sugar has been dissolved. Whip until a stiff meringue has formed.
- Add in the vanilla extract and continue to whip.
- Sift a quarter of the dry ingredients into the meringue, gently folding by hand to combine. Continue adding the dry ingredients a quarter at a time.
- Bake for 30 – 40 minutes, or until a skewer inserted comes out clean.
- Immediately invert the cake and let it cool, to prevent the cake from collapsing.
- Only remove the cake from the tin once fully cooled.
FOR THE STRAWBERRIES AND CREAM
- 500g strawberries
- 500ml whipped cream
- 4 tablespoons icing sugar
- Slice 250g of the strawberries into bite size chunks. Sprinkle 2 tablespoons of icing sugar onto them and toss to combine. Set aside.
- Whip the cream until soft peaks form, then add in the remaining two tablepoons of icing sugar and whip until stiff peaks.
- When the cake has completely cooled, slice it in half.
- Spread half of the whipped cream on the bottom layer and spread the chopped strawberries around.
- Cover with the top half of the cake and top with whipped cream.
- Slice the remaining strawberries in half and use to decorate the cake.
- Once iced, keep refrigerated.
Recipe by adventureswithsugar.com