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Angel Cake With Strawberries In Muscat Syrup
Ingredients
2 oz plain flour
6½ oz caster sugar
6 egg whites
Pinch of salt
¾ teaspoon cream of tartar
3 drops of vanilla essence
2 drops of almond essence
To finish:
¾ pint double cream
1 teaspoon caster sugar
2-3 drops of vanilla essence
1 lb strawberries
¼ pint muscat syrup
Muscat syrup:
3 lb gooseberries
½ pint water
2¾ lb lump sugar
8 large elderflowers
8-9 inch diameter angel cake tin (with funnelled base)
Method
Set the oven at 375°F or Mark 5.
Sift the flour and 3½ oz of the caster sugar three times and set aside. Place the egg whites, salt and cream of tartar in a large dry pudding basin and whisk with a rotary beater until mixture is foamy. Add remaining 3 oz of sugar, 2 tablespoons at a time and the essences, continue beating until the mixture will stand in peaks. Carefully fold in the sifted flour and sugar.
Turn the mixture into the clean dry cake tin, level the surface and draw a knife through the mixture to break any air bubbles. Bake the cake in pre-set hot oven for 30-35 minutes or until no imprint remains when you lightly touch the top with your finger.
When the cake is done, turn it upside down on a wire rack and leave until quite cold; it will then fall easily from the tin. Cut cake in three layers with a serrated-edge knife. (A serrated-edge knife is important as the cake's texture is very delicate. Use a sawing movement for best results)
Lightly whip the cream, then add the sugar and vanilla essence and continue whisking until thick. Spread each layer with cream, re-shape cake and mask with the whipped cream. Decorate the top and outside edge of the cake with rosettes of cream and strawberries.
Hull the remaining strawberries and cut in thick slices. Spoon muscat syrup over them; serve separately in a bowl.
Muscat syrup: Wash, top and tail gooseberries, put in a pan with the water and simmer until they are soft. Add sugar, dissolve over gentle heat and bring to the boil. Tie elderflowers in a piece of muslin and add to syrup. Draw pan aside and leave to infuse for 7-10 minutes. Strain syrup through muslin. Use as required, pour remainder into screwtop jars for storing.
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