As light as air, fluffy and tastes divine, there’s a reason this virtually fat-free cake is a favourite of many.
- 1 cup plain flour
- ¼ teaspoon salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 ¼ cups caster sugar
- 2 teaspoons pure vanilla extract
- Berries and cream, for serving
1. Preheat oven to 180°C.
2. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside
3. With a mixer, beat egg whites on medium-high until foamy, about one minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about two minutes. Add vanilla; beat to combine.
4. Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
5. Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles.
6. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
7. Invert pan; let cool in pan, one hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
8. Serve with cream and berries.