Last Updated on September 1, 2018 by Harold Harrell
This sponge consists of whipped egg whites, sugar, flour and cream of tartar, which means the sponge is light and almost melts in your mouth. It will make your house smell like marshmallows whilst it’s baking. As the sponge is so sweet I felt pairing it with a raspberry drizzle would be the perfect contrast.
When making an Angel Food Cake you must NOT grease the tin as the egg whites are the only raising agent in the cake, it also allows the cake to stick to the sides of the tin as it rises. This recipe will make a 23cm cake, in a non-greased spring form pan.
For the cake
- 200g caster sugar
- 160g plain flour
- 6 egg whites
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Handful of fresh raspberries for decoration
For the raspberry drizzle
- 250g fresh raspberries
- 150g caster sugar
- 1/2 cup water
- Preheat the oven to 18 degrees C.
- Combine 100g of the sugar with the flour then sift them together 4 times. Set aside.
- Put the egg whites, salt and cream of tartar in the bowl of a stand mixer (you can use a hand whisk if you like!) and whisk on high until you have medium peaks. This should take a minute and a half. Slow the mixer down to a medium speed and sprinkle in the remaining 100g of sugar. Turn the mixer up to a high speed and whisk until the mixture becomes thick and shiny. Add the vanilla and whisk for a further minute.
- Sift one fourth of the flour and sugar mixture over the top of the egg whites and gently fold in. Repeat until incorporated.
- Pour the batter into the spring form pan, smoothing the top. Bake in the preheated oven for 35 minutes.
- Remove the cake from the oven and place upside down on a cooling rack. Allow to cool completely before running a knife around the sides of the cake, then the spring form sides can be unclipped.
- To make the raspberry drizzle place the raspberries, sugar and water in a sauce pan and bring to the boil. Allow to simmer for 5 minutes. Sieve the mixture discarding the seeds. Boil the remaining liquid for around 5 minutes or until it becomes syrupy. Allow to cool then drizzle over the cake. Place a handful of berries in the middle of the cake and serve.