I'm sure that even if you aren't a fan of baking, you are aware that the Great British Bake Off is back! Sadly I'm always a day behind in watching it as I watch it with my sister who comes over to my house every Wednesday. This means I have to avoid Twitter on Tuesday otherwise I risk blow-by-blow spoilers! I don't usually warm to any of the contestants until a couple of shows in but they seem to be quite a good bunch this year. However I was so annoyed when that man used salt instead of sugar in one of his bakes!
This year I will be challenging myself to bake along to the show with some of my favourite bloggers over at Bakers Anonymous. The brain child of Hannah and Stephanie, Bakers Anonymous is the newest baking community where you can share what you've made minus the competitiveness.
This week's technical challenge was Angel Food Cake. The sponge consists of whipped egg whites, sugar, flour and cream of tartar, which means the sponge is light and almost melts in your mouth. It will make your house smell like marshmallows whilst it's baking. As the sponge is so sweet I felt pairing it with a raspberry drizzle would be the perfect contrast.
When making an Angel Food Cake you must NOT grease the tin as the egg whites are the only raising agent in the cake, it also allows the cake to stick to the sides of the tin as it rises.
This recipe will make a 23cm cake, in a non-greased spring form pan. The recipe is adapted from Barefoot Contessa at Home by Ina Garten. The raspberry drizzle is adapted from Ina Garten's Food Network recipe.
For the cake
200g caster sugar
160g plain flour
6 egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Handful of fresh raspberries for decoration
For the raspberry drizzle
250g fresh raspberries
150g caster sugar
1/2 cup water
1. Preheat the oven to 18 degrees C.
2. Combine 100g of the sugar with the flour then sift them together 4 times. Set aside.
3. Put the egg whites, salt and cream of tartar in the bowl of a stand mixer (you can use a hand whisk if you like!) and whisk on high until you have medium peaks. This should take a minute and a half. Slow the mixer down to a medium speed and sprinkle in the remaining 100g of sugar. Turn the mixer up to a high speed and whisk until the mixture becomes thick and shiny. Add the vanilla and whisk for a further minute.
4. Sift one fourth of the flour and sugar mixture over the top of the egg whites and gently fold in. Repeat until incorporated.
5. Pour the batter into the spring form pan, smoothing the top. Bake in the preheated oven for 35 minutes.
6. Remove the cake from the oven and place upside down on a cooling rack. Allow to cool completely before running a knife around the sides of the cake, then the spring form sides can be unclipped.
7. To make the raspberry drizzle place the raspberries, sugar and water in a sauce pan and bring to the boil. Allow to simmer for 5 minutes. Sieve the mixture discarding the seeds. Boil the remaining liquid for around 5 minutes or until it becomes syrupy. Allow to cool then drizzle over the cake. Place a handful of berries in the middle of the cake and serve.
I've never made an Angel Food Cake before but I think it could become a favourite! I love how the mixture is similar to that of a meringue. The sponge is so light and it smells like candy floss and marshmallows. If you didn't want to serve it with a raspberry drizzle it would be delicious with ice cream or a chocolate sauce.
If you've been inspired by the Great British Bake Off and want to bake along with us, come and say hello over at Bakers Anonymous. I believe next weeks episode focuses on bread, so I've been making mine ahead of time this weekend. I can't wait to share it with you!