Cakes Recipes - Angel Cake

Ingredients

• 130g/1 cup sifted plain flour

• 30ml/2 tbsp corn-flour

• 285g/1.5 cups caster sugar

• 10-11 egg whites

• 6.5ml/1.25 tsp cream of tartar

• 1.5ml/0.25 tsp salt

• 5ml/1 tsp vanilla essence

• 1.5ml/0.25 tsp almond essence

• icing sugar, for dusting

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Method:

1. Preheat the oven to 160'C/325"F/Gas 3. Sift the flours before measuring, then sift them four times together with 90g of the sugar.

2. Beat the egg whites until foamy. Sift over the cream of tartar and salt and continue to beat until the egg whites form soft peaks.

3. Add the remaining sugar in three batches, beating well after each addition. Stir in the vanilla and almond essences. Fold in the flour mixture in two batches.

4. Transfer to an ungreased 25cm cake tin and bake until just browned on top, about 1 hour.

5. Turn the tin upside-down on to a wire rack and cool for 1 hour. Then invert on to a serving plate. Lay a star-shaped template on top of the cake, sift over some icing sugar and remove the template.