Almond Angel Cake with Amaretto Cream
Cuts into 10-12 slices
- 175 g/6 oz./1 ¾ cups, plus 2-3 tbsp. icing/confectioners· sugar
- 150 g/5 oz./1 heaping cup plain/all-purpose flour
- 350 ml/12 fl oz. egg whites (about 10 large/extra-large egg whites)
- 1 ½ tsp cream of tartar
- ½ tsp vanilla extract
- 1 tsp almond extract
- ¼ tsp salt
- 200 g/7 oz./1 cup caster/superfine sugar
- 175 ml/6 fl oz./scant ¾ cup double/heavy cream
- 2 tbsp. amaretto liqueur
- fresh raspberries, to decorate
Preheat the oven to 180°C/350°F/Gas Mark 4, 10 minutes before baking. Sift together the 175 g/6 oz. icing/confectioners· sugar and flour. Stir to blend. then sift again and reserve.
Using an electric whisk. beat the egg whites. cream of tartar. vanilla extract, ½ teaspoon of the almond extract and salt on medium speed until soft peaks form. Gradually add the caster/superfine sugar. 2 tablespoons at a time. beating well after each addition. until stiff peaks form.
Sift about one third of the flour mixture over the egg white mixture and. using a metal spoon or rubber spatula. gently fold into the egg white mixture. Repeat. folding the flour mixture into the egg white mixture in two more batches.
Spoon gently into an ungreased angel-food cake tin/pan or 25.5 cm/10-inch tube tin. Bake in the preheated oven until risen and golden on top and the surface springs back quickly when gently pressed with a clean finger. Immediately invert the cake tin and cool completely in the tin.
When cool. carefully run a sharp knife around the edge of the tin and the center ring to loosen the cake from the edge. Using the fingertips. ease the cake from the tin and invert onto a cake plate. Thickly dust the cake with the extra icing sugar.
Whip the cream with the remaining almond extract. amaretto liqueur and a little more icing sugar until soft peaks form. Fill a decorating bag fitted with a star nozzle/tip with half the cream and pipe around the bottom edge of the cake. Decorate the edge with the fresh raspberries and serve the remaining cream separately.
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