Angel Food Cake

I have not been utilizing my oven for many weeks.  As you know, with our humid climate, our oven will spoil if we don't heat up our oven regularly.  

Decided to bake Angel Food Cake since I have surplus egg whites to clear.  Also I think this is a healthy cake with no oil and butter involved.

Good enough for my kids to eat as they are preparing for competition.

Observation: This cake yield a very light fluffy texture.  It goes really well with the whipped cream and fruits.

As I was worried that the cake mixture might over flow, I transfer a small portion into another tin.  Next round, I should leave it as it is.

Definitely a keeper.

What you need:

Serve 6

400g egg white

1 tbsp water, room temperature

1½ tsp cream of tartar

½ tsp salt

2 tsp vanilla extract

200g castor sugar

115g cake flour, sift 3 times
2 tbsp strawberry powder

Garnish

Whipped cream (200g cream with 2 tbsp sugar)
Fresh fruits

Method:

Whisk egg white and water on med speed until frothy.

Add in cream of tartar and continue to whisk.

Add in salt and vanilla extract and continue to whisk until soft peak.

Switch to high speed and add in castor sugar tbsp by tbsp.  Continue to whisk until stiff peak.

Transfer to a bigger mixing bowl.

Sift strawberry powder and cake flour together again.

Fold in gently the flour mixture until it is well combined.

Pour into ungreased 20 cm chiffon tin 

Bake at 180°C for 30 – 45 mins or until cooked.

Invert immediately and let it cool

Remove cool cake.

Garnish with whipped cream and fruits.