Small Batch Angel Food Cake
All of the deliciousness of a full sized cake, perfectly sized for two.
150g granulated sugar, divided (3/4 cup)
70g plain flour (1/2 cup all purpose)
1 TBS cornflour (cornstarch)
210g free range egg whites (7 large)
2 tsp vanilla extract
3/4 tsp cream of tartar
1/4 tsp salt
Whipped cream, or thick cream, or clotted cream
fresh berries or fruit
Preheat the oven to 165*C/325*F/ gas mark 3. Have ready a 9 by 5 inch loaf tin. Make sure that is is NOT a non-stick pan. Also please do not line the pan or grease it in any way. Angel food cake needs a un-greased ordinary tin pan in order to rise properly.
Measure 50g of the sugar into a bowl (1/4 cup) along with the flour and cornflour. Whisk together and set aside.
Put the egg whites into a large grease free bowl, along with the vanilla, cream of tartar and salt. Beat with an electric whisk on medium speed just until the whites become foamy.
Continue to beat whilst adding the remainder of the sugar 1 tablespoon at a time. Beat on high until it forms soft peaks. This will take about 3 to 4 minutes.
Fold 1/3 of the dry ingredients into the egg whites using a rubber spatula. Be gently and use a straight up and down in the centre, over to the side motion. You don’t want to deflate the whites or release any of the air you have beaten into them.
Repeat, adding the remainder of the flour in two lots Make sure no lumps of flour remain and take care to do everything gently so that the egg whites don’t deflate.
Pour the cake batter into the plain loaf tin, leveling it off. Place onto a baking sheet and bake in the preheated oven for about 40 minutes. When it is done the top will no longer be sticky to the touch and if it cracks the cracks will also not be sticky.
Have two tin cans laid on a level surface, with a space between measuring the length of you loaf tin. Invert the loaf tin as soon as you remove it from the oven on these tin cans, making sure that either edge of the loaf tin rests on the edges of the tin cans. (see above)
Leave to cool upside down for at least an hour. I left mine for a couple hours.
Once your cake is completely cold, using a sharp knife, run it around the inside edge of the loaf tin all the way around to loosen the cake. Gently tip the cake fall onto a cutting board on its side.
Use a serrated knife to cut the cake into slices, taking care not to squash the cake and using a gentle sawing motion.
Serve in slices garnished with the cream and berries. Delicious!