Tesco Food Officialのインスタグラム(tescofood) - 4月7日 18時04分
Wonder why they call it angel cake? Maybe because the sponge is so light and fluffy, if you didn’t weigh it down with orange zest and passionfruit it would float away. Enjoy a day of baking with a showstopper sent from above.
Ingredients
100g plain flour
100g icing sugar
8 medium egg whites
1 tsp cream of tartar
1 orange, zested
1 tsp vanilla extract
200g caster sugar
6 passion fruits
For the icing
200g low-fat (not fat-free) natural yogurt
200ml double cream
20g icing sugar
Method
1. Preheat the oven to gas 4, 180°C, fan 160°C. Sift the flour and icing sugar into a bowl. In a separate bowl, beat the egg whites with an electric whisk for 2-3 mins on high until white, fluffy and doubled in volume. Add the cream of tartar, orange zest and vanilla, and whisk for 1-2 mins until soft peaks form.
2. Whisk 140g caster sugar into the egg whites, 1 tbsp at a time, until stiff and glossy. Sift over a third of the flour mixture and fold in gently until just combined. Repeat with the remaining flour mixture, folding in gently.
3. Pour the mixture into a 2-2.5ltr bundt tin and smooth the top. Run a knife through the centre of the batter to remove large air pockets, then smooth again. Bake for 45 mins until lightly golden and a skewer inserted in the centre comes out clean. Invert the cake onto a wire rack immediately and leave to cool in the tin. To turn out, you may need to run a palette knife down the inner and outer sides to gently separate the cake from the base of the tin.
4. Meanwhile, put the remaining caster sugar in a pan with the passion fruit pulp. Dissolve the sugar over a low heat, then bring to a simmer; cook for 2 mins until slightly thickened. Set aside to cool for 20 mins until thick and pourable.
5. Meanwhile, put the icing ingredients in a bowl and whisk with an electric whisk for 2-3 mins until it just holds its shape. Spoon and swirl over the cooled cake. Drizzle the syrup over to serve.
Tip: Freeze leftover egg yolks for another recipe.
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2019/4/7
