Angel food cake
Ingredients
- butter, for greasing
- 125 g (4.5oz) plain flour, plus extra for dusting
- pinch of salt
- 175 g (6oz) caster sugar
- 1⁄2 tsp cream of tartar, sifted
- 8 egg whites (250ml/9fl oz)
- 2 tsp vanilla extract
- 23cm (9in) diameter cake tin with 6cm
- 1/4 tsp lavender essence
- 1–2 tbsp boiling water
- 250 g (9oz) icing sugar, sifted
Method
- Preheat the oven to
180°C (350°F/Gas 4). Butter the sides of the cake tin and dust with
flour, then line the base with a disc of baking parchment.
- Sift the flour and
salt into a bowl and mix in 150g (5oz) of the caster sugar. In a
separate bowl, mix together the remaining sugar with the cream of
tartar.
- Tip the egg whites
into a large, spotlessly clean bowl or in an electric food mixer. Using a
hand-held electric beater or the food mixer, whisk the egg whites for
about 20 seconds or until they begin to turn cloudy and frothy.
- With the beater or
mixer still running, add the mixed sugar and cream of tartar then
continue to whisk until the mixture is glossy and forms stiff peaks.
- Carefully fold in the
vanilla extract, followed by the dry ingredients, adding these quarters
at a time and folding in very lightly, so as not to knock any air out of
the mixture.
- Tip the mixture into
the prepared tin and bake for 20–28 minutes or until golden on top and a
skewer inserted into the centre of the cake comes out clean.
- Remove from the oven
and allow to cool in the tin for 15 minutes. Using a small, sharp knife
to loosen the edges, carefully remove the cake from the tin and leave on
a wire rack to finish cooling before transferring to a plate to serve.
- While the cake is
cooling, make the icing. In a small bowl, mix together the lavender
essence with 1 tablespoon of boiling water.
- Sift the icing sugar
into a separate bowl, then add the lavender mixture and stir together
until well mixed and runny enough for drizzling – add a few more drops
of hot water if it seems too stiff.
- Use a spoon to drizzle all over the cake in a zigzag pattern, and scatter with the lavender flowers.
