This Cake Might Just Be Heaven Sent...
Angel Food Cake with Lemon Curd
The Boys Do Bake Off - Series 4, Ep.1 - Cake Week
The honour of kicking off series four's technical challenges goes to this heavenly American import, the Angel Food Cake. This fatless sponge requires a little bravery due to it's reliance on whisked egg whites for the rise and a tin that is neither greased nor lined! Thankfully Mary Berry has told us just what to do.
Start by separating a small farmyard's worth of eggs and set the yolks aside (you'll be using them later). Whisk briefly to get a little volume then add your salt, cream of tartar and lemon juice and zest. Whisk until you have soft peaks then start adding your sugar a spoonful at a time until you have firm (but not stiff) peaks. Fold in your flour and remaining sugar taking care not to knock the air out then pour into your unprepared tin. As the mixture is very light and hopefully airy, you need to run a sharp knife through the mix to ensure that you have no large air pockets.
Bake for 45-50 minutes then cool upside down in the tin for at least an hour. Once cooled, use a palette knife to release the cake from the tin then set aside.
For the curd, add the sugar, lemon juice and egg yolks to a pan and heat until thick and glossy, stirring constantly to avoid scrambling! Take off the heat and whisk in your butter. Remember, nothing about baking is meant to be healthy. Pass through a sieve to remove any errant pith and pips and pour into sterilised jars, retaining a hundred grams or so for your topping.
To decorate your cake, whip cream with vanilla and coat your cake generously. Halve your passion fruit and mix the seeds with your reserved curd then drizzle over your cake.
A heavenly* treat.