ANGEL FOOD CAKE

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. In a large bowl, sift together the flour, corn flour and sugar.
• In a large, grease-free bowl, whisk the egg whites with the cream of tartar until stiff. Gradually whisk in the remaining sugar, until the mixture becomes thick and glossy.
• Gently fold the sifted flour and the vanilla essence into the whisked egg whites until combined, and transfer to a 25 cm/10 in non-stick ring mould.
• Bake for 40 minutes until risen and golden. Remove from the oven, invert the cake in its tin on to a wire rack, and leave to cool.
• To make the frosting, heat the sugar and water in a small pan, stirring constantly until the sugar dissolves.
• Increase the heat and boil until the temperature reaches 115°C/ 240°F on a sugar thermometer. As soon as this temperature is reached, whisk the egg whites until very stiff and dry.
• Slowly pour the syrup, in a steady stream, into the centre of the egg whites, whisking continuously, until the mixture becomes thick and glossy.
• Beat in the golden syrup and vanilla essence, and continue beating for 5 minutes until the frosting is cooled.
• Lift the tin off the cooled cake and place the cake on a serving plate or turntable. Spread the frosting over the the cake, using a palette knife to make a swirling pattern.
• To decorate the cake, sprinkle over the orange zest.