Angel food cakes are incredibly light and white – as the name would suggest. No egg yolks or fat are used in the cake mix, and the lift comes entirely from whisked egg whites. Usually, plain flour is used, but I find that a mix of plain flour and cornflour results in a much more stable cake.
It’s important that the correct tin is used. It’s a specific angel food cake tin and must be ungreased; the cake is inverted in the tin to cool, so you don’t want it slipping out.
Prep time: 20 minutes | Cooking time: 30 minutes
- 85g plain flour
- 65g cornflour
- 275g icing sugar
- 12 large egg whites
- 400ml whipping cream
- 2 tsp rose water
- 2 tbsp icing sugar
- 1 tbsp vanilla bean paste
- Small handful raspberries
- Small handful pistachios
- Small handful pomegranate kernels
- Preheat the oven to 190C/170C fan/gas mark 5. Have a 25cm angel food cake tin ready, and remember: don’t grease it.
- Sift the flours and 60g of the icing sugar together into a bowl twice – this may seem pedantic, but it’s so important that the grains are separated and well blended.
- Whisk the egg whites to fairly stiff peaks, then slowly add the remaining sugar while whisking until smooth and glossy. Sift a third of the dry ingredients over the meringue and gently fold in. Repeat twice more until you have a very light batter.
- Scoop the batter into the tin and level out as you fill – any air bubbles in between scoops will remain, so make sure you pack the batter in tightly, while being cautious not to deflate it.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the cake comes out clean. To cool, invert the cake tin on a wire rack and leave to cool completely. Once cooled, carefully run a palette knife around the edges of the tin to release the cake.
- Mix together the cream, rose water, icing sugar and vanilla bean paste, then whisk to soft peaks. Set the cake on a stand or serving plate and cover it with the cream – a small, crank-handled palette knife is the best tool for this. Finish the cake by topping with raspberries, pistachios and pomegranate kernels.