Cakes Recipes - Chocolate and Orange Angel Cake

Ingredients

• 25g/1oz plain flour

• 15g/2 tbsp cocoa powder

• 15g/2 tbsp corn-flour

• pinch of slat

• 5 egg whites

• 2.5ml/1/2 tsp cram of tartar

• 115g/4oz caster sugar

• blanched and shredded rind of 1 orange, to decorate

FOR THE ICING

• 200g/7oz caster sugar

• 1 egg white

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Method:

1. Preheat the oven to 180.C/350'F/Gas 4. Sift the flour, cocoa powder, corn flour and salt together three times. Beat the egg whites in a large bowl until foamy. Add the cream of tartar, then whisk until soft peaks form.

2. Add the caster sugar to the egg whites a spoonful at a time, whisking after each addition. Sift a third of the flour and cocoa mixture over the meringue and gently fold in. Repeat twice more.

3. Spoon the mixture into a non-stick 20cm/8in ring mould and level the top. Bake for 35 minutes, or until springy when lightly pressed. Turn upside-down on to a wire rack and leave to cool in the tin. Carefully ease out of the tin.

4. For the icing, put the sugar in a pan with 75ml/5 tbsp cold water. Stir over a low heat until dissolved. Boil until the syrup reaches soft ball stage (119.C/238'F on a sugar thermometer). Remove from the heat. Whisk the egg white until stiff. Add the syrup in a thin stream, whisking all the time, until the mixture is very thick and fluffy.

5. Spread the icing over the top and sides of the cooled cake. Sprinkle the orange rind over the top of the cake and serve.