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Toast recipes

Creamed mushrooms on toast

5 minutes

Angel food cake with beetroot icing and dried pomegranate

Serves 8 to 10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 45 minutes

Ingredients

90 g cake flour
30 g corn flour
300 g white sugar
12 free-range egg whites
1½ t cream of tartar
A pinch of salt
1 t vanilla extract
Dried pomegranate seeds, for sprinkling

For the icing, cream together:

200 g icing sugar
1/3 cup butter, softened
5 t cream cheese
1 t vanilla extract
1 small beetroot, peeled and finely grated

Method

Preheat the oven to 160°C. Sift the flour, corn flour and 100 g of the sugar together. Whisk the egg whites until stiff peaks form and add the cream of tartar and salt. Whip the remaining sugar into the egg whites, one tablespoon at a time.
Continue whisking for 1 minute and then add the vanilla extract. Fold the flour mixture into the egg mixture in three batches, then spoon into a nonstick baking tin. Bake for 40 to 45 minutes or until cooked through.
Remove from the oven, cover with a damp cloth and allow to cool. Spread the icing over the cake and sprinkle with dried pomegranate seeds. Wrap the cake in white greaseproof paper, tie with a ribbon and fresh flowers and offer with a bottle of rosé.

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Angel food cake with beetroot icing and dried pomegranate

Angel food cake with beetroot icing and dried pomegranate

Ingredients

Method