This comforting angel cake recipe from “Chocolate Fit for a Queen” is just perfect to go alongside a cup of tea whilst catching up with friends, we think it would make a great addition to an afternoon tea party!
- a little vegetable oil, to grease
- 175g caster sugar
- 75g plain flour, plus extra to dust
- 6 medium egg whites at room temperature
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- 2 tbsp freeze-dried raspberry bits
- 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.
Chocolate Fit for a Queen by Historic Royal Palaces is published by Ebury Press £10
Available to buy from Amazon