Orange angel food cake with passion fruit syrup recipe
Angel food cakes are incredibly light – butter is replaced with egg whites and cream of tartar to make a heavenly fluffy sponge that's perfect for elevating with delicate flavours. Try this orange and passion fruit version for a tropical cake recipe that'll definitely impress. See method
- 100g plain flour
- 100g icing sugar
- 8 medium egg whites
- 1 tsp cream of tartar
- 1 orange, zested
- 1 tsp vanilla extract
- 200g caster sugar
- 6 passion fruits
For the icing
- 200g low-fat (not fat-free) natural yogurt
- 200ml double cream
- 20g icing sugar
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Sift the flour and icing sugar into a bowl. In a separate bowl, beat the egg whites with an electric whisk for 2-3 mins on high until white, fluffy and doubled in volume. Add the cream of tartar, orange zest and vanilla, and whisk for 1-2 mins until soft peaks form.
- Whisk 140g caster sugar into the egg whites, 1 tbsp at a time, until stiff and glossy. Sift over a third of the flour mixture and fold in gently until just combined. Repeat with the remaining flour mixture, folding in gently.
- Pour the mixture into a 2-2.5ltr bundt tin and smooth the top. Run a knife through the centre of the batter to remove large air pockets, then smooth again. Bake for 45 mins until lightly golden and a skewer inserted in the centre comes out clean. Invert the cake onto a wire rack immediately and leave to cool in the tin. To turn out, you may need to run a palette knife down the inner and outer sides to gently separate the cake from the base of the tin.
- Meanwhile, put the remaining caster sugar in a pan with the passion fruit pulp. Dissolve the sugar over a low heat, then bring to a simmer; cook for 2 mins until slightly thickened. Set aside to cool for 20 mins until thick and pourable.
- Meanwhile, put the icing ingredients in a bowl and whisk with an electric whisk for 2-3 mins until it just holds its shape. Spoon and swirl over the cooled cake. Drizzle the syrup over to serve.
Tip: Freeze leftover egg yolks for another recipe.
Get ahead: Bake the cake up to 3 days in advance and store in an airtight container at room temperature.
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