Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
- 3/4 cup plain flour
- icing sugar (to dust)
- 250grams strawberries, chopped (to serve)
- 1teaspoons cream of tartar
- 60grams blueberries (to serve)
- 60grams raspberries (to serve)
- 12 egg whites, at room temperature
- 1 1/4 cup caster sugar
- 1teaspoons vanilla extract
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Sift flour into a bowl, then repeat sifting three times. Place egg whites into the large bowl of a mixer. Add cream of tartar and a pinch of salt, and beat until soft peaks form.
Step 3 of 5
Gradually add sugar, beating until stiff. Fold in vanilla, then lightly fold in flour, being careful not to lose the volume of air in the egg whites.
Step 4 of 5
Pour into an ungreased angel food cake tin. Bake for 40 minutes. Turn cake upside down, still in pan, and let stand for about an hour to slowly cool.
Step 5 of 5
Transfer to a cake stand and dust over icing sugar. Serve cake topped with berries.
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