There’s really no occasion known to man (or woman) where this cake wouldn’t be a suitable choice. Light, fluffy, scrumptious and also looks stunning; I’d like to lull you into a false sense of security by telling you that it is virtually fat free, the fact that it’s also full of sugar we’ll just gloss over for now. It’s not like we’ll be having it every day right?
- 12 Egg Whites
- 128g Plain Flour
- 1/4 Teaspoons of Salt
- 160g Caster Sugar
- 2 Teaspoons of Vanilla Extract
- Set the oven to 180 and in a mixer whisk the 12 egg whites on a medium speed until it looks foamy.
- Add the cream of tartar and whisk until soft peaks start to form.
- Continue this process whilst adding the sugar bit by bit.
- Add the Vanilla.
- The next part you’ll have to do by hand. Take the mixture and add the flour and salt by folding it into the mixture. Do this slowly and carefully but be sure to combine everything.
- Gently spoon the mixture into an ungreased Angel Cake pan smoothing the top.
- Bake for around 35 minutes (I’d check it after 25 minutes to be safe), leave it to cool for at least an hour and then run a knife around the inside of the pan to release. Place on a decorative plate if you have one, this is going to be the centerpiece afterall.
FOR THE TOPPING…
- 160g Caster Sugar
- 2 Tablespoons of Water
- 1.5 Teaspoons of Vanilla Essence
- 3 Large Eggs (room temperature)
- 1 Teaspoon of Lemon Juice
- Combine all the ingredients in a metal mixing bowl and mix until well combined, then transfer this bowl over to a pan of simmering water (make sure the bottom of the mixing bowl does not touch the water). A handheld mixer should be used at this point. Mix until the sugar has melted but DO NOT let this mixture come to the boil.
- At this point you will have to use your own good judgement and decide when the sugar has melted; I find it easier, at this point, to then transfer back over to the kitchen top mixer and mix on high until stiff, glossy peaks have formed.
- Cover the Angel Cake with this fabulous mixture – there may be a little of the mixture left over in the bowl too *wink*
As my family will testify,and to my utter disgust, it took me three attempts to make the meringue frosting. It doesn’t always go to plan but when it does the results are truly worth the wait.
To make the complete opposite of this cake go and check out my wonderful and choclately Devil’s Food Cake by clicking here.
Think big and reach for the stars,