Chocolate Fit For A Queen
Angel cake is made with egg whites only, no yolks, so it is a wonderfully light cake with virtually no fat. During baking it develops a sugary, golden crust that hides a tender, almost chewy white crumb. This summery twist on the classic recipe has a hint of tart raspberry in the batter and a simple cream coating; perfect served with a cup of tea at a picnic on the lawn.
You Will Need
Preheat the oven to 190°C/fan 170°C/gas 5. Grease a
24cm ring cake tin well with oil.
Whizz the sugar in a food processor to make it even finer. Put half in a bowl and stir in the flour. Sift this mixture into a separate bowl - this helps to produce a lovely light sponge.
Put the egg whites. vanilla extract and cream of tartar into a large bowl and whisk gently, using a hand
whisk, to mix everything together lightly. Increase the
speed and continue to whisk, gradually adding in the remaining sugar, until the mixture leaves a ribbon-like trail when you lift the beaters. You can also do this in a freestanding mixer if you have one.
Sift over the sugar and flour mixture, then scatter the freeze-dried raspberry bits on top. Fold everything together until smooth.
Spoon the mixture into the tin and bake for 30-40 minutes until the mixture is golden and feels firm when you press it. Leave to cool in the tin upside down on a wire rack.
Once cool, use a palette knife to carefully tease the sponge away from the sides of the tin then shake it out on to the wire rack. Transfer to a serving plate.
To serve, whip the double cream in a bowl with the icing sugar. Spoon all over the cake, then scatter over the raspberry bits and white chocolate and serve.