INGREDIENTS

Xinyan Cake Flour 50g
Icing Sugar 70g
Egg White (about 6 eggs) 220g
Caster Sugar 70g
Cream of Tartar ¾ tsp
Salt 1/8 tsp
Cream & Strawberries (optional)
Make about 2 small angel food cakes

PROCEDURE

1.Preheat the oven to 175oC.
2.Sift the top flour and icing sugar together 2-3 times.
3.In a metal bowl free of oil, whisk the egg white and cream of tartar at low speed for 1 min till white.
4.At high speed, add in caster sugar & salt and continue to whisk for 6 minutes till stiff peaks are formed.
5.Add in one-third of the flour mixture and gently fold to combine. Repeat folding in the remaining flour mixture. Do not over-fold, otherwise the batter will be lumpy.
6.Divide the batter into 2 ungreased 12.5cm angel food cake moulds, about 200g each. Gently knock the moulds against the table to help the batter settle.
7.Bake in the oven at 175oC for about 25-30 minutes until the cake springs back when pressed.
8.Remove from the oven and let it cool for about 1 hour before loosening the cakes from the moulds with a metal spatula.

Serve with cream and strawberry.