Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 12

ANGEL FOOD CAKE

This is a very light, subtle cake that doesn’t use butter or oil. Instead, it includes plenty of egg whites to give it volume, so make sure to whisk them enough that they form soft peaks. Serve with berries or fruit compôte.

Serves 12–16

Butter, for greasing

170g (6oz) plain flour, plus extra for dusting

10 egg whites

1 tsp cream of tartar

180g (6½oz) icing sugar, plus extra for dusting

1 tsp vanilla essence

½ tsp lemon zest

¼ tsp almond essence

450g (1lb) fresh berries (sliced strawberries, raspberries, blueberries or blackberries), to decorate

One 26cm (10½in) non-stick

ring tin

1. Preheat the oven to 160°C (320°F), Gas mark 3, then lightly grease the tin with butter and dust with flour.

2. In a large bowl and using a hand-held electric whisk, whisk the egg whites and cream of tartar until the egg whites form soft peaks. Sift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tablespoons at a time, then fold in the remaining ingredients, apart from the berries.

3. Pour the mixture into the prepared tin, gently smoothing the surface with the back of a spoon, then place in the oven and bake for approximately 50 minutes or until the top of the cake is golden brown and bounces back when lightly pressed.

4. Remove from the oven and allow the cake to cool slightly in the tin before turning it out on to a wire rack to cool completely. When cooled, decorate with fresh berries and dust with icing sugar.