ANGEL FOOD CAKE

This is a magical cake , it is based on a meringue like mixture with no egg yolks or butter. The cake is made in a bundt pan and is snowy white inside with a light and airy texture, due to the high proportionof beaten egg whites . Unlike other cakes , the prepared cake is left upside down in the cake pan to cool . Preheat your oven to 180 deg C. Set aside an ungreased large bundt pan , it is important not to grease the pan or the cake will fall away from the side of the pan and collapse. Sift 1 cup (150gm )of self raising flour three times onto baking paper . Separate 12 eggs . Place the 12 egg whites in the clean dry bowl of your electric mixer with 1/4 tsp of salt and 1 and 1/2 tsp of cream of tartar . Beat the egg white mix with a whisk attachment until soft peaks form . Gradually whisk in 1 cup (220gm) of castor sugar, 2 tbs at a time, until thick and glossy . Finally whisk in 1 and 1/2 tsp of vanilla extract. Use a spatula or a large metal spoon to gently fold in a quarter of the sifted flour until just combined . Repeat with the remaining flour in 3 more batches . Spoon the mixture into the ungreased bundt pan and smoothe the surface . Place in the preheated oven and bake for 40 minutes or until puffed and golden and a skewer inserted into the centre of the cake comes out clean . Place a wire rack over the top of the pan and turn upside down , without removing the pan and set aside to cool completely . Pass a small flat bladed knife around the edge of the cooled cake and gently shake the pan over a serving plate to remove the cake . Dust with icing sugar and serve with cream and strawberries . Angel food cake is the ultimate dessert cake.