Dessert Recipes - Angel Cake with Cherries Recipe

Ingredients

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 4 egg whites

• 2.5 ml/1/2 tsp cream of tartar

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 25 g/1 oz/2 tbsp granulated sugar

• 15 ml/1 tbsp water

• 30 ml/2 tbsp kirsch

• 250 ml/8 fl oz/1 cup double (heavy) cream

• 225 g/8 oz red cherries, stoned (pitted)

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Method:

1. Sift the flour on to a sheet of greaseproof (waxed) paper. Whisk the egg whites and cream of tartar until stiff. Whisk in half the caster sugar until stiff and glossy.

2. Fold in the remaining caster sugar and the vanilla essence. Sprinkle the flour over and fold in lightly with a metal spoon.

3. Turn into an increased 1.2 liter/2 pt/5 cup ring tin (pan). Draw a knife through the mixture to release any trapped air bubbles.

4. Cook in a preheated oven at 140°C/275°F/gas mark 1 for 30 minutes, then increase the heat to 160°C/325°F/gas mark 3 and cook for a further 20-30 minutes until risen and the centre springs back when lightly pressed. Leave to cool for 10 minutes, then turn out on to a wire rack to cool completely.

5. Put the granulated sugar and water in a pan and heat gently until the sugar has dissolved. Stir in the kirsch and leave to cool.

6. Place the angel cake on a serving plate. Slowly spoon the syrup over. Whip the cream until peaking and spread all over the cake. Arrange the cherries in the centre and chill until ready to serve.