Vanilla angel cake
- 115g (4 oz) plain flour
- 85g (3 oz) icing sugar
- 8 large egg whites, at room temperature
- 150g (5 1/2 oz) caster sugar
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- To serve
- 225g (8 oz) strawberries, quartered
- 225g (8 oz) raspberries
- 225g (8 oz) blueberries
- 300g (10 1/2 oz) fromage frais
Prep:15min › Cook:35min › Ready in:50min
- Preheat the oven to 180ºC (350ºF, gas mark 4). Sift the flour and icing sugar onto a large plate and set aside.
- Put the egg whites in a large bowl and whisk until quite frothy. Add the sugar, salt, cream of tartar and vanilla extract, and continue whisking until the mixture forms stiff peaks.
- Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
- Spoon the mixture into an ungreased 25 cm (10 in) non-stick tube tin, making sure there are no air pockets. Bake for 35 minutes or until well risen, golden brown and springy to the touch.
- Invert the cake, still in the tin, onto a wire rack and leave to cool completely, upside down. When it is cold, slide a long knife around the side of the tin to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in cling film or stored in an airtight container, for 1–2 days.)
- Just before serving, mix together the strawberries, raspberries and blueberries. Spoon the fruit into the hollow in the centre of the cake. Serve with the fromage frais in a bowl.
This is a lovely impressive looking dessert and tastes pretty yummy too. I just used raspberries for the topping. I also used a regular loose bottomed cake tin for baking. It cooled with a slight natural dip into which I piled the raspberries. Now I need to do something with all those egg yolks! - 25 Feb 2013
this cake is so yummy and soft. I served it with vanilla flavoured whipped cream and a red berries compote and it's all gone I ll make it againg tomorrow!! - 24 Nov 2013
Really easy to make & tastes heavenly - 05 Feb 2013