From Cakes to Celebrate Love and Life-Callie Maritz&Mari-Louis Guy
The lightest, whitest, airiest of all cakes. It is easy to see where the name comes from for this foam cake. Our recipe for this amazing cake dates from when Mari-Louis was a private chef aboard a yacht ( cruising the Hamptons) ,owned by Mr and Mrs M. For confidentiality reasons we always called the yacht owners by their initials. This one is for high-days and holidays and always evokes memories of blue waters and long summer nights. Bit of an effort, but with worthy results.
1 cup (140 g) cake flour
12 egg whites, at room temperature
1 Tbsp ( 15 ml) warm water
1/2 tsp (2.5 ml) salt
1 tsp ( 5 ml) cream of tartar
1 1/2 cups ( 300 g) castor sugar
1 tsp (5 ml) vanilla essence
icing sugar for dusting
berries of your choice for serving
Preheat the oven to 180 C. Use a 25 cm angel food cake pan. Very important: Do not grease the pan.
- In a small mixing bowl, sift the flour 4 times. Set aside.
- In the bowl of an electric mixer, using the whisk attachment, beat the egg whites and warm water on low speed until foamy.
- Add the salt and cream of tartar. Increase the speed and beat until soft peak stage.
- Add the sugar, one tablespoon at a time.Beat until the mixture is stiff and glossy.
- Beat in the vanilla essence. Sift the flour into the mixture and fold in gently.
- Spoon the batter into the angel food pan. The batter will fill most of the pan.
- Bake for 35-40 minutes or until the cake springs back when lightly pressed.
- Invert the pan over the neck of a bottle and leave to cool completely ( about 1 hour). Gently loosen the sides with a sharp knife and invert the cake onto a wire rack.
- Dust with icing sugar and serve with berries of choice.