Angel cake is delicious all year round, but there’s nothing to get you in the festive spirit quite like a snowy angel cake, covered in a generous dusting of icing sugar. The secret to success with this bake is persevering when whipping your eggs whites to get that impressive rise. Serve this seasonal sweet treat with a dollop of rich, creamy greek yoghurt and your favourite berries. You could also a drizzle of coulis.
MAKES 1 X 18CM TUBE CAKE
6 medium egg whites
¼ tsp fine sea salt
1 level tsp cream of tartar
190g icing sugar sifted
50g tapioca flour
30g refined or wholemeal spelt flour
30g coconut flour
1 tsp vanilla extract
½ tbsp freeze-dried raspberry powder
extra icing sugar
red fruit or fruit coulis of your choice
1. Preheat the oven to 170C/150C fan/gas 3. Have ready an 18cm angel cake tin (no need to grease it). Using an electric whisk, whip the egg whites in a large bowl with the salt and cream of tartar until risen. Whisk in the sugar a couple of tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds with each addition. Sift together and fold in the three flours, then the vanilla extract. Sift over the raspberry powder and fold over a few times to lightly streak the mixture.
2. Spoon the snowy angel cake mixture into the tin, levelling the top, and bake for 40 minutes until it is golden and springy to the touch. Invert the pan and leave the cake to cool.
3. Remove the cake from the tin, dust it with icing sugar and serve it in slices with a dollop of greek yoghurt and the fruit or coulis of your choice.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.