Angel Food Cake
(adapted from Taste)
6 egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 teaspoon vanilla essence (I use imitation vanilla)
220g (1 cup) caster sugar
100g (2/3 cup) plain flour, sifted
1. Bake oven to 180°C/160°C fan-forced. Line base of 20cm cake pan with baking paper. (Note: the cake pan should be no non-stick material)
2. In a large bowl, beat egg whites until foamy and then add in salt, cream of tartar and vanilla and beat on medium speed until soft peaks form, about 3 minutes. Gradually add in the sugar at about 2 tablespoons at a time. Raise speed to high and beat until peaks are stiff and glossy (but not dry), for approx. 2 minutes.
3. Sift the flour over the egg white mixture in 3-4 parts and gently fold in each addition with a spatula.
4. Gently pour batter into the cake pan. Run a knife through the batter to release any air bubbles, and smooth the top with spoon or offset spatula. Bake the cake for approx 30 minutes, until the cake is golden brown and springs back gently when touched.
5. Invert the pan on a wire rack and let the cake cool for about 1 hr. Carefully run a knife around the side of the cake to loosen, then unmould onto the wire rack. Serve with whipped cream and strawberries if desired.