Eastern Angel Food Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
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.
  • 71g plain flour
  • 54g cornflour
  • 230g icing sugar
  • 10 large free range egg whites
  • Finish
  • 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
  1. Preheat oven 190C/5375F/Gas 5.
  2. Sift flours and 50g of icing sugar together in bowl TWICE (important do that the grains are separated and well blended)
  3. Whisk the egg whites to stiff peaks then slowly add the remaining icing sugar while whisking till smooth and glossy
  4. Sift a third of the dry ingredients over the meringue and gently fold in.
  5. Repeat twice more until you have a very light batter
  6. 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
  7. Bake for 25-30 mins, till a skewer comes out clean
  8. Cool by inverting the cake tin onto a wire rack and leave to cool completely
  9. Once cooled run a palette knife around the edges of the tin to release the cake
  10. For the topping mix the cream, cherry brandy, icing sugar and vanilla paste soft peaks.
  11. Spread over the cake with a palette knife
  12. Finish by sprinkling with the fruit and pistachios
  13. Serve with vanilla ice-cream/pouring cream.
Recipe by HEALTHY-CHEF at http://healthy-chef.co.uk/eastern-angel-food-cake/