- 175g icing sugar (plus 2-3tbps)
- 150g flour, plain
- 350ml egg whites (from about 10 large eggs)
- 1½tsp cream of tartar
- ½tsp vanilla essence
- 1tsp almond essence
- ¼tsp salt
- 165g sugar
- 175ml cream (35%)
- 2tbsp Amaretto liqueur
- fresh raspberries, to decorate
Preheat oven to 180C. Sift together the icing sugar and flour. Stir to blend, then sift again.
Reserve the mixture. Beat egg whites, cream of tartar, vanilla essence, ½tsp of almond essence
and salt on medium speed until soft peaks form.
Gradually add the sugar, 2tbsp at a time, beating well after each addition, until stiff peaks formed.
Sift about one third of the flour mixture over the egg white mixture.
Using a mental spoon or rubber spatula, gently fold the flour mixture into the egg white mixture.
Repeat in two more batches. Spoon gently into ungreased angel food cake tin or 25cm tube tin.
Bake for around 30mins or until risen and golden on top and the surface springs back quickly when
gently pressed with a finger. Immediately invert cake tin and cool completely in the tin. When cool,
carefully run a sharp knife around edges of the tin and centre ring to loosen the cake from the tin.
Ease the cake from the tin and invert on to a cake plate. Dust with icing sugar. Whip the cream with
remaining almond essence, liqueur and 2-3tbps of icing sugar until soft peaks formed.
Fill a piping bag fitted with a star nozzie with half the cream and pipe around the bottom edge of the
cake. Decorate with raspberries and serve with remaining cream separately.