Passion-frosted angel cake
Preparation Time: 15 minutes
Cook Time: 30 - 40 minutes
Serves: Makes 1 large ring cake
Angelic perfection.
Ingredients
310ml (175 g) Snowflake cake flour
15ml baking powder
5ml cream of tartar
2ml salt
80ml (45 g) cornflour
375ml (315 g) castor sugar
2ml almond essence
12 extra-large egg whites
Granadilla glace icing
500ml (250 g) icing sugar, sifted
45ml granadilla pulp
Method
- Sift flour, baking powder, cream of tartar and salt together. Add cornflour.
- Beat egg whites until foamy, then gradually add sugar and beat until medium peak stage. Add essence.
- Gently fold dry ingredients into egg whites, using a metal spoon, and mix lightly until smooth. Spoon mixture into an ungreased 24 cm loose-bottom angel cake or ring pan.
- Bake in a preheated oven at 180 °C for 30 - 40 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool completely.
- Icing: Combine icing sugar and granadilla pulp and mix to a smooth consistency. Spoon over cake.
