Angel Food Cake
This is one of the most intriguing cakes I’ve ever made. The centre bakes bright white, then eating it is a slightly confusing affair because the texture is dense but also incredibly fluffy (a bit like a sponge crossed with a marshmallow pavlova). Don’t go too hard trying to figure it out, though, or you’ll wind up eating a good portion of a cake meant for twelve, like I did.
FEEDS 12–14
ANGEL FOOD CAKE
400 g (14 oz) egg whites OR 12 large egg whites
1½ teaspoons cream of tartar
¼ teaspoon salt
220 g (7¾ oz/1 cup) caster (superfine) sugar
150 g (5½ oz/1 cup) plain (all-purpose) flour, sifted
1½ teaspoons vanilla extract OR vanilla essence
TO SERVE
1 quantity Crème Chantilly (see here) OR Yoghurt Mascarpone Cream
80 g (2¾ oz/¾ cup) toasted flaked almonds (see note)
250 g (9 oz/1 2/3 cups) strawberries, halved or sliced
METHOD
Preheat the oven to 190°C (375°F) fan-forced. Have a 25 cm (10 inch) angel food cake tin on standby. Do not grease or use a non-stick tin – for the chiffon to rise properly, sticky sides are exactly what the mixture needs to climb and sustain the impressive height.
Combine the egg whites with the cream of tartar in a large bowl. Using an electric mixer, whisk on high speed until soft peaks form. Add the salt and then 1 tablespoon of the sugar at a time, whisking well between each addition, until all the sugar has been used and the meringue is glossy with stiff peaks.
Add the flour and vanilla, and fold gently with a whisk until combined. Pour the mixture into the angel food cake tin, and smooth out the surface. Reduce the oven temperature to 180°C (350°F) fan-forced, and bake for about 30 minutes, or until an inserted skewer comes out clean. Immediately invert the cake tin when it comes out of the oven, and allow the cake to cool completely before removing from the tin – about 2 hours.
To remove the cake from the tin, run a knife around the inner and outer sides of the tin, and you’ll find that the cooled cake will release easily. Next, slide the knife along the bottom of the tin, to free the cake completely.
Serve with your choice of dolloping cream, a sprinkle of the almonds and a scattering of fresh strawberries.