Angel food cake

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • 90
    g
    cake flour
  • 30
    g
    cornflour
  • 300
    g
    sugar
  • 375
    ml
    egg white
  • 7
    ml
    cream of tartar
  • pinch of salt
  • 5
    ml
    vanilla essence
  • Frosting
  • 150
    g
    castor sugar
  • 30
    ml
    water
  • 15
    ml
    golden syrup
  • pinch of salt
  • 1
    egg white
  • 5
    ml
    vanilla essence
 

Method

 
Sift the flour and cornflour. Add about one third of the sugar and sift twice.
Beat the egg whites until foaming.
Add the cream of tartar and salt and continue beating until the whites become stiff.
Whisk the remaining sugar into the egg white, 15 ml at a time.
Continue whisking for 60 seconds until the mixture is glossy and forms stiff peaks.
Beat in the vanilla.
Fold in the flour in three batches.
Spoon the batter into a chiffon tin which has not been greased.
Bake at 175 ºC for 40-45 minutes or until the cake is done.
Leave the cake to cool upside down in the tin so that it does not collapse.

FROSTING
Place all the ingredients in a large glass bowl and beat by hand for 1 minute. Place bowl over a pot of boiling water and beat with an electric beater for 6 minutes, until stiff peaks form.
Remove from the heat and continue beating until thick enough to spread.
Coat the cake with frosting and leave to set.
Decorate with frosted rose petals.

 

Read more on: bake  |  eggs
 

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