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Angel food cake with poached strawberries
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Fluffy sponge cake paired with ripe strawberries for a delectable dessert.
Ingredients:
  • 6 egg whites
  • 1.88 gm cream of tartar
  • 0.60 gm salt
  • 3.30 gm vanilla essence
  • 220g (1 cup) caster sugar
  • 100g (2/3 cup) plain flour, sifted
  • Icing sugar (optional), to serve
  • 110g (1/2 cup) caster sugar
  • 125mls (1/2 cup) water
  • 2 x 250g punnets strawberries, hulled, washed (halved if large)
Instructions:
  • Preheat your oven to 180°C. Rinse a 20cm round cake pan with water and remove any excess water. Line the base with non-stick baking paper.
  • In a large mixing bowl, combine egg whites, cream of tartar, and salt. Use electric beaters to whip until soft peaks form. Mix in vanilla essence. Slowly add sugar, 2 tablespoons at a time, beating well after each addition until the mixture is thick and glossy. Gently fold in flour with a large metal spoon until just combined.
  • Transfer the mixture into the pan and delicately level it with a metal spoon.
  • Bake in a hot oven for 20-25 minutes until the top is golden and firm to the touch. Let the cake cool completely by placing a piece of non-stick baking paper on a wire rack, then flipping the cake pan onto the lined rack. Remove the pan and invert the cake.
  • In a saucepan over medium-low heat, dissolve sugar in water. Add strawberries, coating them well with the syrup. Cook for 30 seconds and remove from heat.
  • Dust the file cake with a sprinkle of icing sugar, if desired. Slice and serve with the poached strawberries.

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