This light, beautifully textured cake is an American favourite. It requires careful preparation but the result is worthwhile. Special angel-cake tins are available but a tube pan can be used instead. An elegant sweet for a dinner party, an Angel Cake can be dusted with icing sugar or spread with any desired icing. When cutting a fresh Angel Cake use a cake cutter or a fork.
4 oz. sugar
12 egg whites
1 ½ teaspoons cream of tartar
1 teaspoon salt
1 teaspoon vanilla essence
Preheat the oven to warm 325°F (Gas Mark 3, 170CC).
Sift the flour with one third of the sugar 3 times.
Place the egg whites in a large mixing bowl and, using a wire whisk or rotary beater, beat them until they are frothy.
Add the cream of tartar and salt and continue beating until the mixture forms soft peaks. Slowly beat in the remaining sugar. Then stir in the vanilla essence.
Using a metal spoon gradually fold the flour and sugar mixture into the egg whites. With a cutting movement fold the flour and sugar together until they are well blended.
Spoon the mixture into an ungreased 10-inch angel cake tin or ring mould. Bake for about 45 minutes or until firm. Place the tin, cake side down, onto a wire rack. Leave until the cake is cool before turning out.