Angel Food Cupcakes
found in Baking - Individual Cakes, Buns & Biscuits
 | 4 SPs |  | Vegetarian |
Prep: 20 minutes
Cook: 15 minutes
Difficulty:
Challenging
These little sponge cakes are light and airy, pile on the fresh fruit to make them look really tempting.
Ingredients
- 5 egg whites
- 1⁄2 tsp cream of tartar
- 135g icing sugar, sifted
- 1⁄2 tsp vanilla bean paste
- 45g flour (plain), sifted
- 10g cornflour, sifted
- 100g greek yogurt
- 1 tbsp stem ginger paste
- 30g mixed berries
To Decorate
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Line a muffin tin with paper cases.
2
Put the egg whites in the bowl of a freestanding mixer and add the cream of tartar and pinch of salt. Whisk with the balloon whisk attachment until white and fluffy, and then start adding the sugar, a couple of tablespoonfuls at a time, whisking well between each addition.
3
Use a metal spoon to gently fold the vanilla bean paste and half of the plan flour into the egg white mixture until well incorporated, taking care not to knock out any of the air. Fold in the remaining plan flour and cornflour.
4
Divide the cake mixture between the paper cases and bake for 15 minutes, or until golden and a skewer inserted into the middle of one of the cakes comes out clean.
5
Remove from the oven and allow to cool. Whisk together the yogurt and steam ginger syrup until smooth and combined. Spread the yogurt icing over the top of the cupcakes and decorate with fresh fruit.
