Eastern Angel Food Cake
I found this recipe in the Daily Telegraph and loved the idea of a really light cake that could be served as a dessert in Spring/Summer. I have added in the cherry brandy though you could substitute for rose water. NB You NEED a 25cm/10 inch angel food cake tin/cake ring and it must be non-stick as it cannot be greased for this recipe.
Recipe type: Cake
Serves: 10 slices
- 71g plain flour
- 54g cornflour
- 230g icing sugar
- 10 large free range egg whites
- 400ml whipping cream
- 1 tbsp cherry brandy
- 2 tbsp icing sugar
- 1 tbsp vanilla bean paste/ seeds from 1 vanilla pod
- Handful raspberries
- Handful Pomegranate
- Handful pistachios - roughly crushed
- Preheat oven 190C/5375F/Gas 5.
- Sift flours and 50g of icing sugar together in bowl TWICE (important do that the grains are separated and well blended)
- Whisk the egg whites to stiff peaks then slowly add the remaining icing sugar while whisking till 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
- Pour carefully into the UNGREASED tin and whilst being careful not to loose the air in the mixture pack in tightly to prevent large air bubbles
- Bake for 25-30 mins, till a skewer comes out clean
- Cool by inverting the cake tin onto a wire rack and leave to cool completely
- Once cooled run a palette knife around the edges of the tin to release the cake
- For the topping mix the cream, cherry brandy, icing sugar and vanilla paste soft peaks.
- Spread over the cake with a palette knife
- Finish by sprinkling with the fruit and pistachios
- Serve with vanilla ice-cream/pouring cream.