Angel food cake with beetroot icing and dried pomegranate
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- Jacques Erasmus
- 8 to 10
- Easy
- 30 minutes
- 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
Cooking Instructions
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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