I made this delicious angel cake for my niece’s birthday recently. It was all eaten by the family in one sitting which illustrates how delicious this cake is. You will need an angel cake tin and a bottle of wine to make this cake.
12 egg whites, 15 ml warm water, 7 ml cream of tartar, 2.5 ml salt, 1 1/2 cups castor sugar, 1 cup plain flour, sifted, 5 ml vanilla essence.
Preheat the oven to 180 degrees Celsius. Do not grease the angel cake tin. In the bowl of an electric mixer, beat the egg whites with the warm water on a low speed until foamy. Add the salt and the cream of tartar and increase to a medium speed. Beat until the mixture reaches medium peaks. Gradually add the sugar and continue beating until the mixture is stiff and glossy like meringue mixture. Beat in the vanilla essence. Stir in the flour until it is totally incorporated. Spoon the mixture into the tin. Bake for 35 to 40 minutes. Place the tin over the neck of a wine bottle and leave to cool completely. Once cool, use a clean, sharp knife to loosen the edges and invert the cake onto a board. Give the center of the tin a sharp bang and the cake should come out. Another sharp bang is sometimes necessary. Fill the center with strawberries, mulberries and raspberries and dust with icing sugar.