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Recipe

Mum's an angel cake

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 10
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Ingredients

Meringue frosting
  • 1 cup caster sugar
  • 1/3 cup hot water
  • 2 egg-whites
  • pink food colouring (optional)
Mum's an angel cake
  • 12 egg-whites
  • 1 1/2 teaspoon cream of tartar
  • 1 1/2 cup caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 1/4 cup sifted plain flour
  • flowers, raspberries, to decorate

Method

Meringue frosting
  • 1
    In a medium saucepan, combine sugar and water. Stir on low heat until sugar dissolves. Bring to boil and simmer 6-8 minutes, until 114°C on a sugar thermometer. Do not allow syrup to turn golden.
  • 2
    Meanwhile, in a large bowl, using an electric mixer, beat egg-whites until stiff peaks form.
  • 3
    Gradually add syrup in a thin, steady stream, beating constantly until mixture is thick and glossy. Keep beating until mixture reaches room temperature (about 10 minutes). Beat in food colouring.
  • 4
    Place 1 cake on a serving platter. Spread over 1/2 cup frosting. Sandwich together with second cake. Repeat layers.
  • 5
    Spread remaining frosting over top and sides of cake. Drag a pastry comb around sides to make a ringed pattern. Arrange flowers and berries on cake.
Mum's an angel cake
  • 6
    Preheat oven to moderate, 180°C. Line bases of three 20cm round cake pans with baking paper.
  • 7
    In a large bowl, using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla.
  • 8
    Sift quarter flour over mixture. Lightly fold using a cutting action. Repeat in 3 more batches.
  • 9
    Divide batter evenly among pans. Smooth top, then lightly tap on bench. Bake 15-20 minutes, until cakes are golden and spring back when lightly touched.
  • 10
    Invert over a wire rack in pans. Cool in pans 1 hour. Run a knife around pans to release cakes.

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