A delicious soft and light textured cake, flavoured with sharp lemon and poppy seeds
Angel food cakes can be tricky to get right but the results are so worth it. This light, spongey cake is truly heavenly (you can see where it got it's name...)
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Preheat oven to 180c.
Sift the flour and 100g of the sugar together in a bowl. Mix in the poppy seeds and set aside for later.
In a separate bowl, whisk the egg whites with a hand held mixer on high speed until frothy. Add the lemon juice, zest, cream of tartar and salt. Continue whisking until soft peaks are formed. Add the remaining sugar 1 tbsp at a time, whisking on a high speed until firm (but NOT stiff) peaks are formed.
Fold in one third of the flour mixture and carefully mix with the egg whites, keeping as much air in the mixture as possible. Repeat with the other two thirds.
Pour the batter into a 10in angel food cake tin and bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool in the tin for at least one hour.
To remove the cake, use a palette knife to loosen the edges of the cake from the tin and the bottom of the pan. Leave to cool for a while.