Tender, light as air, with sweet golden brown crust and a soft and spongy snowy white interior. An almond-and-Amaretto version of this classical cake is here for you to enjoy this week. And even if you don’t have Angel Cake tin, a tube cake tin can be used to bake this divine dessert.
This week it is time for a dessert that features one of my favourite – and always winning – duet of smooth chocolate and delicate raspberries. For other delightful varieties of this marvellous combination of taste and texture, check out Chocolate Raspberry Mousse Tart, Chocolate Raspberry Charlotte or Chocolate Raspberry Roulade recipes here in my blog.