Angel Food Cake with Apricots and Thyme

Method

• 1)

  1. Preheat the oven to 190°C.

• 2)

  2. You will need a great free angel food cake tin 25cm (10in) and about 10cm (4in) deep. Don’t grease the tin so the cake can stick to the sides of the tin and rise.

• 3)

  3. Sift the cornflour, flour and icing sugar into a large bowl and add the mastic. Keep aside.

• 4)

  4. Add the egg whites, cream of tartar, salt and vanilla and rose extracts into the bowl of a stand mixer fitted with the whisk attachment. Start whisking on medium speed, slowly and gradually adding the sugar a tablespoon at a time. Continue until all the sugar is added and the meringue is stiff and you have glossy peaks.

• 5)

  5. Careful and gently fold in the dry ingredients, being careful not to knock out too much air. Do it in 3 or 4 times, using a large rubber spatula or a big metallic spoon.

• 6)

  Gently transfer the batter to the tin.

• 7)

  With a knife, swirl through the mixture to remove air pockets.

• 8)

  Use a small offset spatula to smooth the top. Bake for 35-40 min or until lightly browned and the top appears dry.

• 9)

  Immediately invert the tin and allow the cake to cool completely, about 1 hour, before removing the cake from the tin.

• 10)

  When ready to serve with the cake, use a thin sharp knife to loosen the edges and the centre ring.
  Serve with whipped cream and fruits

• 11)

  It’s also delicious with a coulis.