ingredients
serves 10
1/3 cup cornstarch
1/3 cup All purpose flour
8 egg whites
1 cup fine sugar, plus extra for sprinkling
1 tsp vanilla extract
6 tbsp orange-flavoured glace icing,
4 - 6 physalis and a little Confectioner’s sugar, to decorate
method
1. Preheat the oven to 180°C/350°F. Sift both flours on to a sheet of greaseproof paper.
2. Whisk the egg whites in a large, clean, dry bowl until very stiff, then gradually add the sugar and vanilla extract, whisking until the mixture is thick and glossy.
3. Gently fold in the flour mixture with a large metal spoon. Spoon into an ungreased 10 inch angel cake pan, smooth the surface and bake for about 45 - 50 minutes, until the cake springs back when lightly pressed.
4. Sprinkle a piece of greaseproof paper with superfine sugar and set an egg cup in the centre. Invert the cake pan over the paper, balancing it carefully on the egg cup. When cold, the cake will drop out of the tin. Transfer it to a plate, spoon over the glace icing, arrange the physalis on top and then dust with Confectioner’s sugar and serve.
more information
If you prefer, omit the glace icing and physalis and simply dust the cake with a little Confectioner’s sugar - it is delicious to serve as a coffee-time treat, and also makes the perfect accompaniment to vanilla yogurt ice cream for a dessert.
