Recipe | Strawberry Angel Food Cake

In case you haven’t noticed, it’s a bit hot at the moment. If you’re starting to get bored with the endless ice creams (but still need your sweet fix), Roux at Parliament Square Head Chef Steve Groves’ recipe for a Strawberry Angel Food Cake with Marscapone makes for a sweet, light dessert; perfect for a sunny afternoon.

for the cake

INGREDIENTS

  • 125g plain flour
  • 100g caster sugar
  • 200g caster sugar
  • 300g egg whites
  • 2 limes, zest and juice
  • pinch of salt
  • 1tsp cream of tartar
  • 1 vanilla pod

METHOD

  1. Preheat oven to 170c Fan.
  2. Prepare a 10” square cake tin by lightly greasing and lining the bottom with greaseproof paper.
  3. Whisk the egg whites until frothy, add the lime juice and zest, salt, cream of tartar and seeds from vanilla pod. Continue to whisk until soft peaks. Now whilst still whisking gradually incorporate the sugar, whisk to firm peaks.
  4. Sieve the flour and 100g caster sugar over the egg whites and gently fold in ensuring no flour pockets. Transfer to the cake tin and bake for 30-40 minutes or until a skewer comes out clean when inserted into the centre.
  5. Allow to cool then portion into 3cm x 9cm portions.

For the strawberry consommé

INGREDIENTS

  • 500g strawberries
  • 50g Caster sugar

METHOD

  1. Place sugar and strawberries in a sandwich bag, seal the top or tie with string. Bring a pan of water large enough to hold the sandwich bag to the boil.
  2. Reduce heat so that water is barely simmering and drop the bag in the water, leave it here for an hour or so.
  3. Strain through a muslin cloth and chill.

For the Marscapone

INGREDIENTS

  • 250g mascarpone
  • 100g double cream lightly whipped
  • 50g caster sugar
  • 1 vanilla pod

METHOD

  1. Beat the mascarpone, sugar and seeds from the vanilla pod until smooth, fold in the whipped cream, transfer to a container and allow to firm up in the fridge for at least an hour.
  2. Serve the cake topped with a nice spoonful of the cream and some fresh strawberries dressed in a little of the consommé, then it is best to pour the strawberry consommé at the table to avoid too much of it soaking into the cake.

Recipe courtesy of Roux at Parliament Square

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