Angel Food Cake

1. 1

   preheat oven to 160 Celsius.

2. 2

   in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.

3. 3

   beat egg whites until just frothy, then add cream of tartar and salt.

4. 4

   beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.

5. 5

   once all the sugar has been added, beat egg whites to soft peaks.

6. 6

   once you have soft peaks, add the vanilla and beat for a few seconds.

7. 7

   fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.

8. 8

   spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles.

9. 9

   cook for 40 - 50 minutes, until the top springs back when lightly pressed.

10. 10

    remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.

11. 11

    to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.

12. 12

    place upside down on a plate and use the knife to remove rest of tin.

13. 13

    decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.

* Per serving · 4 servings · Values may vary.