Angel Food cake
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5 egg whites at room temperature
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1 Tablespoon lemon juice
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1 teaspoon vanilla
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1/2 teaspoon cream of tartar
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3/4 cup pure icing sugar
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1/2 cup plain flour
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600ml cream whipped with 1-2 tablespoons of caster sugar
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Fresh flowers (taped off at the stems using green florist tape to stop sap leaking) and silver cachous or white chocolate shavings to decorate
Step 1 - Grease tin and line base and sides with baking paper
Step 2 - Ensure beaters and bowl are very clean. Beat egg whites and lemon juice in a bowl until frothy. Add vanilla and cream of tartar. Beat on high speed until soft peaks form. Gradually beat in icing sugar until firm peaks form.
Step 3 - Sift flour 3 times. Gently fold flour into egg white mixture until just combined. Spoon mixture into pan using metal spoon and spead top evenly using a spatula.
Step 4 - Cook in moderate oven 180c for about 30 mins until cooked. Allow to cool in pan.
Step 5 - To serve, spread top and sides of cake with whipped double thick cream. Decorate with fresh flowers and silver cachous or white chocolate shavings.