Chocolate and Orange Angel Cake
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| Chocolate and Orange Angel Cake |
Orange
special flavour to this delicious chocolate cake!
Serves 10 people
Ingredients
·
25g / 1oz / ½ cup plain flour
·
30ml / 2 tbsp cocoa powder
·
30ml / 2 tbsp cornflower pinch of
salt
·
5 eggs whites
·
2.5 ml / ½ tsp cream of tartar
·
115g / 4oz / ½ cup caster sugar
blanched and shredded rind of 1 orange to decorate
FOR THE ICING
·
200g / 7oz / scant 1 cup caster
sugar
·
75 ml / 5 tbsp cold water
·
1 egg white
Procedure
1.
Preheat over to 180 C / 350 F / Gas
4. Siftthe flour, cocoa, corn flour and salt together three times. Beast the
egg whites in a large bowl until foamy. Add the cream of tartar to the egg
whites and whisk until soft peaks from.
2.
Add the caster sugar to the egg
whites a spoonful at a time, whisking after each addition. Add, by sifting, a
third of the flour and cocoa mixture, and gently fold in. Repeat, sifting and
folding in the flour and cocoa two more times. Spoon the mixture into a 20 cm /
8 in non-stick ring tin and level the top. Bake for 35 minutes or until springy
when lightly pressed. When cooled, turn upside-down on to a wire rack and leave
to cool in the tin.
3.
Make the icing. Put the sugar in a
pan with the water. Stir over a Low heat until dissolved. Boil until the syrup
reaches a temperature, of 1200C / 2500F on a sugar thermometer, or when a drop
of the syrup makes a soft ball when dropped into a cup of cold water. Remove
the pan from the heat. Ease the cake out of the tin.
4.
Whisk the egg white until stiff.
Add the syrup in a thin stream, whisking all the time. Continue to whisk until
the mixture is very thick and fluffy. Spread the icing over the top and sides
of the cooled cake. Sprinkle the orange rind over the top of the cake and
transfer it to a platter Serve.

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