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Angel Food Cake

Dixie Elliott's heavenly recipe for Angel Food Cake, on MiNDFOOD.

Angel Food Cake

Serves 6–8

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

10g butter

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.

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