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Angel Food Cake with Lemon Icing

A fat-free cake that looks seriously impressive! Serve on the day it is made with lots of sweet and colourful fruit. This recipe makes one large cake, so it is ideal for when you have a house full of guests. You will need a 25cm (10in) non-stick Bundt tin for this cake, which is available from good kitchen shops.

SERVES 12-16

12 egg whites

1¼ tsp cream of tartar

½ tsp lemon juice

grated zest of 1 unwaxed lemon

1 tsp vanilla extract

190g (6¾oz) icing sugar

135g (4¾oz) plain flour

For the icing

juice of ½ lemon

3 tbsp clear, runny honey

8 tbsp icing sugar

To decorate

grated lemon zest

fresh mint sprigs

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Using a free-standing electric mixer, whisk the egg whites and cream of tartar together until the mixture is frothy but not too stiff.

3 Next, add the lemon juice, grated lemon zest and vanilla extract, and continue to whisk while adding the icing sugar, a bit at a time. Carry on until stiff peaks form and the egg whites are nicely glossy.

4 Now, the flour needs to be sifted and added to the egg white mixture. Try to add a little height while sifting the flour over the mixture, as this will make your cake lighter. Use a spatula or large metal spoon to carefully and quickly fold in the flour until incorporated. Do not beat or overmix. Limit yourself to 16 turns of the spoon!

5 Pour the mixture into a 25cm (10in) non-stick Bundt cake tin and bake for 30–40 minutes until the top is brown and a skewer inserted halfway between the inner and outer wall of the tin comes out clean.

6 Don’t turn the cake out, simply turn the tin upside down on top of a wire rack and leave the cake to cool inside the tin for about an hour.

7 Now, carefully use a plastic spatula to loosen the cake around the sides and middle, then release the cake and place on a serving plate.

8 For the icing, simply mix the lemon juice, honey and icing sugar together and pour over the cake just before serving. Decorate with lemon zest and mint sprigs.