ANGEL FOOD CAKE
Carefully seperate egg whites and take care that there is no trace of yoke
12 egg whites
¼ teaspoon salt
1 teaspoon vanilla
1 ½ teaspoon cream of tarter
½ teaspoon vanilla extract
2 ¼ cups caster sugar
1 cup cakeflour
Decoration:
fresh cream,
walnuts halves
pineapple
Sif together 3 times 1 cup cakeflour an 1 ½ cups sugar
Beat eggs whites with ¾ cup sugar (2 tablespoons at a time)
and continue to beat with rotary beater till meringue stand up in stiff peaks.
When mixture is really stiff then carefully mixed in a third at a time of flour and sugar mixture.
Carefully fold in the flour mixture into meringue batter. Folding it in with a knife or wire whip. Bake at bottom self of oven 180ºC for 40 min or till done. When cool carefully remove from pan.
Cake must be handled gently.
Beat the cream till stiff peaks.
Decorate top and sides of cake with fresh cream, Walnuts halves and pineapple.
Recipe: Tim En Elsie Slabbert
