Woman's Day
Ingredients
Icing
Method
1.Preheat oven to 180°C. Line base of 22cm angel food cake pan with baking paper.
2.Sift flours, baking powder and salt into a large bowl. Stir in sugar. Make well in centre.
3.In a jug, whisk yolks, juice, zest, oil and vanilla together. Lightly stir into flour mixture.
4.In a large bowl, using an electric mixer, beat all egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add extra sugar, beating until stiff, glossy peaks form.
5.Lightly fold egg white mixture into batter until combined. Pour into ungreased cake pan.
6.Bake 50-60 minutes, until cooked. Invert cake onto a rack, leaving it in its pan. Cool for 1 ½ hours, until cold.
7.Line a wire rack with baking paper. To remove from the pan, run a butter knife or metal spatula around the outside and inside edges. Invert onto rack.
8.To make the icing, sift icing sugar mixture into a large bowl. Stir in butter and enough juice to make a runny consistency. Pour over cake. Sprinkle with extra zest.
An angel food cake pan is a ring pan with a removable bottom. It has a 15-cup capacity and does not require greasing.
Note
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