American angel cake

Serves: 20

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 6 medium egg whites
• a pinch of salt
• ½ level tsp cream of tartar
• 125 gram(s) golden caster sugar
• 1 teaspoon(s) vanilla extract,
• 50 gram(s) plain flour
• 1  level tbsp cornflour

Method

1. Preheat oven to 180°C (160°C fan oven) mark 4. Sift flour and cornflour together five times. Put egg whites into a large, grease-free bowl and whisk until frothy. Add a pinch of salt and cream of tartar and whisk again until the mixture forms soft peaks. Gradually add sugar and vanilla extract, whisking until mixture forms stiff peaks. Sift flours on to whites and fold in. Pour into an ungreased 25.5cm (10in) ring-mould tin. Level the surface, then bake for 25-30min or until golden and springy to the touch. Cool upside down on a wire rack balanced on two cans. Gently ease the cake away from the tin, then slice and serve. Try it with fresh fruit and a drizzle of coulis.

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