jam and cream angel food cake
- 12 eggwhites, at room temperature
- 1 teaspoon cream of tartar
- 1¼ cups (275g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- 1 cup (150g) plain (all-purpose) flour
- 2½ cups (600g) sour cream
- 2½ cups (625ml) single (pouring) cream
- ¾ cup (120g) icing (confectioner’s) sugar, sifted
- 1¼ cups (400g) raspberry jam
- 1 cup (80g) desiccated coconut
- pink food colouring
- Preheat oven to 180ºC (350ºF). Place the eggwhites and cream of tartar in an electric mixer and whisk until soft peaks form. Gradually add ¾ cup (165g) of caster sugar and the vanilla and whisk until thick and glossy. Transfer to a large bowl. Sift together the flour and remaining sugar. Sift a second time over the eggwhite mixture and gently fold through to combine.
- Spoon into an ungreased angel food cake tin and smooth the top with a palette knife. Bake for 30 minutes or until the cake just comes away from the sides of the tin. Carefully invert the cake and set aside to cool for 1 hour. Use a butter knife to loosen the edge of the cake and twist the middle funnel to remove from the tin. Allow to cool completely.
- Carefully slice the cake into 6 layers using a bread knife. Place the sour cream, cream and icing sugar in a large bowl and, using a hand-held electric mixer, whisk until stiff peaks form.
- Spread ¼ cup (80g) jam over 1 cake layer and top with 1 cup of the cream mixture. Repeat with the remaining layers. Place the cake on a platter and spread with the remaining cream mixture. Place the coconut and food colouring in a bowl and rub with your fingertips to combine.
- Sprinkle the coconut on top of the cake and, using your hands, press into the sides of the cake. Refrigerate for 1–2 hours. Serves 12–16.
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