Angel Food Cake
Ingredients
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125g plain flour
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375g caster sugar
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12 medium egg whites
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Half teaspoon cream of tartar
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2 teaspoons grated rind of lemon
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Half teaspoon vanilla extract
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Chocolate quail eggs (optional)
Method
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Pre-heat oven.
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Sift the flour and half the sugar into a bowl and set aside.
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Beat the egg whites and cream of tartar in a bowl until soft peaks form.
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Gradually add the remaining sugar and beat until the egg whites are thick and glossy.
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Fold in the lemon zest, vanilla and flour mixture. Pour the mixture into a non-greased 23cm angel food cake tin and bake at 190°C/gas mark 5 for 30 minutes, or until a skewer inserted comes out clean.
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Invert the tin onto a wire rack and allow to cool. Run a knife around the edges of the tin to release the cake.
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Serve in wedges with chocolate quail eggs (optional).
Comments
Glossary
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Bake
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Beat
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Chocolate
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Cream of tartar
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Egg
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Flour
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Fold in
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Lemon
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Pour
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Preheat
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Quail
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Rind
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Set
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Skewer
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Soft peaks
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Sugar
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Vanilla
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Wedges
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Wire rack
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Zest
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This recipe was first published in April 1999.
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