Vanilla Angel Cake

A wonderfully light and simple cake, that looks and tastes fantastic.

In a large bowl whisk several organic free-range egg whites until light and quite frothy.  Add raw organic sugar - we use organic palmyra tree blossom sugar for this, sea salt, cream of tartar and pure vanilla extract, continue whisking until the mixture forms glossy stiff peaks.

Sift plain flour and raw organic icing sugar over the mixture, and very gently fold in with a large metal spoon until well blended.

Spoon the mixture into an un-greased Bundt (or tube) tin, making sure that there are no air pockets.  Bake in a moderate oven for thirty-five minutes, or until well risen, golden brown and springy to the touch.

Invert the cake, still in the tin, onto a wire rack and leave to cool completely upside down.

When cold slide a long rounded knife around the side of the tin and invert onto a serving plate. Dust with icing sugar.

We like to serve ours centre filled with our own sweet juicy blackberries.  Enjoy!