- 10 egg whites, at room temperature
- 1 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence
- 1 1/4 cups sugar
- 1 cup plain flour
- Fresh fruit
Preheat oven to 180 C
Bet egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Add the vanilla and then gradually add the sugar, a tablespoon at a time until the egg whites are glossy.
Sift the flour onto the egg whites and then gently fold in.
Spoon mixture into an ungreased 24cm angel food cake tin and bake for around 40 minutes or until cake tests cooked.
Invert the cake tin over a rack and leave until completely cold, around an hour.
Carefully remove the cake from the tin and serve with fresh fruit.