Angel Food Cake Recipe

75 g/3 oz plain (all-purpose) flour
25 g/1 oz/2 tbsp cornflour (cornstarch)
A pinch of salt
225 g/8 oz/1 cup caster (superfine) sugar
10 egg whites
1 tbsp lemon juice
1 tsp cream of tartar
1 tsp vanilla essence (extract)

Method:

Mix the flours and salt with a quarter of the sugar and sift well. Whisk half the egg whites with half the lemon juice until foamy. Add half the cream of tartar and a teaspoonful of sugar and whisk until they form stiff peaks. Repeat with the remaining egg whites, then fold them together and gradually whisk in the remaining sugar and the vanilla essence. Very gradually fold the flour mixture into the egg whites. Spoon into a greased 23 cm/9 in springform ring mould (tube pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until firm to the touch. Invert the tin on to a wire rack and leave to cool in the tin before turning out.