angel food cake with blackberry sauce
PREP TIME 20 mins, COOK TIME 35 mins, plus cooling
1 1⁄4 cups sugar
1 tsp salt
3⁄4 cup super-fine flour or twice-sifted all-purpose flour (see Cook’s tip, right)
12 large eggs, at room temperature, separated
2 tsp vanilla extract
whipped cream, to serve
For the blackberry sauce:
12oz (350g) blackberries
1 cup honey
juice of 1 lemon
1 Heat the oven to 350ºF (180ºC). In a food processor, process the sugar and salt until very fine. Sift the flour and half the sugar mixture into a bowl and set aside.
2 Put the egg whites in another bowl and add the vanilla extract. Using an electric hand whisk or mixer, whisk for 5 minutes, or until the egg whites are stiff. Add the remaining sugar mixture, a little at a time, and keep beating so that the mixture remains stiff.
3 Add the flour and sugar mix into the egg mixture and fold it in with a rubber spatula. When well incorporated, spoon the batter into a non-greased 10in (25cm) bundt pan, and bake for 35 minutes. Allow the cake to cool for 1 hour in the pan.
4 Meanwhile, put the blackberries, honey, and lemon juice in a nonreactive saucepan (not aluminum or cast-iron) and cook over low heat. Simmer, stirring continuously, until the blackberries break down. Set aside to cool.
5 To serve, turn the cake out onto a plate. Slice, spoon over the blackberry sauce, and serve with freshly whipped cream.
If using all-purpose flour, sift it twice to produce a very light cake. For the best result, lift the sieve high above the bowl, allowing the flour to come into contact with as much air as possible, as it floats down.