For your next party this sweet treat is a delightful way to indulge you friends and family. The sound of cream being whipped and the sight of brilliantly coloured fruit always generates a great deal of delight. This dessert cakes looks very glamorous and difficult and yet it’s super simple
300ml or 11/4 cups or 8 egg whites
11/2 cups caster sugar
2 tbsp lemon zest
1/4 tsp. salt
11/4 tsp. cream of tartar
1 cup plain flour, sifted
300ml cream, whipped
1 punnet strawberries
1 punnet raspberries
6 strawberries, stalk on
12 fresh cherries
Preheat the oven to 160degC.
Beat the egg whites in a mixer until firm. Gradually, add sugar, lemon zest, salt and cream of tartar. Sift flour onto egg whites and fold carefully.
Pour into an oiled and papered 20cm round tin or ring tin. Mixture will be above the rim. Bake for approximately 1 hour or until the top is lightly browned. Test with a skewer to ensure it comes cleanly from the baking cake. Cool first, the remove from the tin. Decorate with unsweetened whipped cream and berries.
Cook’s tip: Specialty cake shops do sell angel cake food cake tins. These large ring tins are a useful cake tin to have in your kitchen as they are perfect for all your large cake mixtures.
** When testing this cake we found unsweetened whipped cream worked well with this cake. Decorate with whipped cream, top with berries and serve immediately. Do not attempt to decorate and leave standing for a long period of time as this light cake and heavy fresh fruit topping are designed to be enjoyed straight away.