Saturday, 22 November 2014

Angel Cake for a Little Angel

A much needed "sunshine" on a wet and gloomy day --
one, a tropical "sunshine" of a calorific kind
and next, a littlest ray and most radiant in the form of baby Clara, who turns 5 days old today!

First off, the cake we brought to share with the proud parents

Angel Food Cake
recipe from Mary Berry

125g flour
270g caster sugar
10 large free-range egg whites
2 large lemons, grated zest only
1 tbsp lemon juice
1 tsp cream of tartar
½ tsp salt
Preheat the oven to 180C.
Sift the flour and 100g the caster sugar together in a bowl and set aside.
Whisk the egg whites in a large bowl with an electric hand whisk on a high speed for one minute until frothy.
Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl.
Increase the speed and add the remaining caster sugar, one tablespoon at a time to form firm, but not stiff peaks.

Sprinkle over one-third of the flour mixture and fold gently to combine.
Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.

Transfer the batter to a 25cm angel food cake pan.
Gently run a knife through the centre of the batter to remove any pockets of air.
Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Remove from the oven and immediately turn upside down onto the tin’s cooling legs.
Leave to cool for at least one hour.

Run a knife around the inner and outer edges of cake to remove it from the pan.
Invert onto a plate.
Carefully use a palette knife to separate the cake from the base of the pan.
Leave to cool on a wire rack.


For the topping, whisk 300ml whipping cream and vanilla extract in a bowl until soft peaks form when the whisk is removed.
Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.

Cut up the mango into small cubes

Cut the passion fruit in half and scoop out the seeds.

Combine the two fruits together in a bowl. Add the juice of 2 tablespoon of lemon and a little sugar and leave them to macerate for a few hours.
Put the fruits on top of the cake.

And for Baby Clara....


  1. Was disappointed today, when I went to the supermarket, could not find any passionfruit.

    1. Orange can be a good substitute. Kat sini pun kadang-kadang susah nak jumpa passionfruit, just so happen sekarang ni musim buah tersebut.