Sometimes a cake craving simply strikes. As mine hit on a Thursday, I had to wait a few days until I could whip this up on the Sunday – but it was well worth the wait. I love Angel Food Cakes – light, fluffy and so easily flavoured with a variety of toppings. This is a lemon-base cake, topped with white chocolate and strawberries – but feel free to play around with your favourite combinations. One of my favourites is this cake topped with lemon curd and fresh cream. A note when making this type of cake – don’t butter the cake tin, as the light batter needs to ‘cling’ to the edges of the tin to help it rise. Have faith – once loosened with a knife, it will still come out.
Lemon Angel Food Cake with White Chocolate and Strawberries
For the cake:
1 cup sifted cake flour
1 1/2 cups caster sugar
12 large egg whites
2 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp cream of tartar
1 tsp pure vanilla extract
pinch of Eat Art Cyprus Flake salt
For the topping:
200g white chocolate
Preheat oven to 180 degrees C. Sift the flour and ½ cup of the sugar into a bowl. In a separate bowl, whisk the egg whiles until frothy and starting to turn white. Add the lemon juice, zest, cream of tartar and salt and whisk until soft peaks form. Slowly start adding the remaining cup of sugar, until all incorporated and the egg white mixture is thick and glossy.
Sprinkle the egg white mixture with 1/3 of the sugar and flour mixture and gently fold in with a spatula. Add remaining flour-sugar mixture and fold in until well combined. Mix whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, carefully fold to combine. Gently spoon batter into an angel food (or smooth bundt) cake tin and bake for 45 – 50 minutes until a skewer comes out clean. Allow to cool for 2 hours in the tin, before loosening the edges with a knife and turning out onto a plate.
To make the topping, heat 50ml of the cream in a microwave until very hot. Break the chocolate into small pieces and place in a bowl – pour the hot cream over and stir to melt the chocolate. Allow to cool to room temperature. Whip the remaining 200ml cream until starting to thicken before adding the white chocolate ganache. Whip until soft peaks form. Spoon onto the cake and top with fresh strawberries.