Follow these steps for perfect results
cornflour
sifted
plain flour
sifted
egg whites
fresh
caster sugar
vanilla essence
icing sugar
for dusting
Preheat oven to gas mark 4 (approximately 180°C/350°F).
Sift cornflour and plain flour into a bowl.
Whisk egg whites until they form stiff peaks.
Gradually add caster sugar and vanilla essence to the egg whites, whisking until the mixture is thick and glossy.
Gently fold in the flour mixture with a large metal spoon.
Spoon the mixture into an ungreased 10-inch cake tin, smoothing the surface.
Bake for 40-45 minutes.
If using a traditional angel cake tin (ring tin), sprinkle a piece of greaseproof paper with caster sugar.
Place an egg cup in the center of the greaseproof paper.
Take the tin out of the oven, invert the cake tin, and balance it carefully with the egg cup in the center.
Allow the cake to cool completely while balanced on the egg cup.
Once cold, the cake should drop out of the tin onto the greaseproof paper.
Transfer the cake to a plate.
Dust with icing sugar and serve.
Expert advice for the best results
Ensure egg whites are at room temperature for optimal volume.
Do not grease the cake tin, as the cake needs to cling to the sides to rise properly.
Cool the cake upside down to prevent it from collapsing.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Dust with icing sugar and garnish with fresh berries.
Serve with fresh berries and whipped cream.
Pair with a scoop of vanilla ice cream.
Serve with a drizzle of fruit compote.
Its sweetness complements the cake's delicate flavor.
Discover the story behind this recipe
Often associated with celebrations and holidays.
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