raspberry and cream angel food cake
- 12 eggwhites, at room temperature
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1¼ cups (275g) caster (superfine) sugar
- 1 cup (150g) plain (all-purpose) flour
- 2 cups (480g) mascarpone
- 1½ cups (375ml) single (pouring) cream
- 1 cup (320g) store-bought raspberry jam
- ⅓ cup (80ml) water
- ½ teaspoon cream of tartar
- 2 cups (440g) caster (superfine) sugar
- 150ml eggwhites (approximately 4 eggs)
- Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form.
- Gradually add half the vanilla and ¾ cup (165g) of the sugar and whisk until thick and glossy. Transfer the mixture to a large bowl.
- Sift the flour and remaining sugar in a separate bowl. Sift for a second time, then sift a third time over the eggwhite mixture. Gently fold through. Spoon into an ungreased angel food cake tin and smooth the top.
- Cook for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and set aside to cool for 1 hour.
- Using a butter knife, loosen the edge of the cake and twist the middle funnel to remove the cake from the tin. Using a serrated knife, slice the cake into 3 even layers.
- Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form.
- Place 1 cake layer on a cake stand and top with half the raspberry jam. Top with half the cream mixture. Repeat layers using remaining cake, jam and cream, finishing with a layer of cake.
- To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes.
- Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. While the motor is running, add the remaining sugar, 1 tablespoon at a time, whisking until thick and glossy. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes.
- Top the cake with the Italian meringue and serve immediately+. Serves 10.
+ This cake will keep refrigerated for two hours before serving.
donna hay team
Hi Linsey, an angel food cake tin would be best - otherwise we have made them before in a bundt tin. Happy cooking!
Just wondering if you need to use an angel food cake tin? Or would it work with a spring form round tin? Thanks!