Angel Food Cake
Angel Food Cake
1¼ cups caster sugar
1 cup plain flour
10 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
2 cups pure icing sugar, sifted
2 tbsp milk
fairy floss, to decorate
1 Preheat oven to 180C. Sift ½ cup of the sugar and all the flour into a bowl twice. Set aside.
2 Using an electric beater, beat egg white and cream of tartar until soft peaks form. Add remaining sugar, 2 tbsp at a time, beating well after each addition. Add vanilla and continue to beat until thick and glossy.
3 Sift flour mixture into egg white mixture, gently folding until well combined. (Do not overwork mixture or it will deflate.) Spoon cake mixture into prepared cake tin.
Run a knife through cake mixture to release any air bubbles. Smooth top of cake mixture with the back of a wet metal spoon. Bake for 30–35 minutes or until cake is golden and springs back when touched.
4 Invert cake tin onto its legs and cool. (If your cake tin does not have legs, invert tin over the neck of a bottle to cool.) When cake is completely cool, loosen edges of cake with a knife and twist the middle funnel to remove cake from tin.
5 To make icing, sift icing sugar into a bowl. Microwave butter and milk in a microwave-safe jug on high for 20 seconds or until butter has melted. Add hot milk mixture to icing sugar, stirring in a small amount at a time, until icing is the desired consistency. Mix in food colouring if desired. Decorate cake with icing and fairy floss.
Note: we created our pink icing with red and yellow food colourings, adding a drop at a time. The Iranian fairy floss is available from selected delicatessens.