Angel Food Cake With Poached Strawberries

Ingredients

• 6 egg whites
• 3/4 tsp cream of tartar
• 1/4 tsp salt
• 3/4 tsp vanilla essence
• 220g (1 cup) caster sugar
• 100g (2/3 cup) plain flour, sifted
• Icing sugar (optional), to serve

For the poached Strawberries

• 110g (1/2 cup) caster sugar
• 125mls (1/2 cup) water
• 2 x 250g punnets strawberries, hulled, washed (halved if large)

Method

1. Preheat oven to 180°C. Rinse a round 20cm cake pan with water and tap out any excess. Line the base with non-stick baking paper.
   
2. Place egg whites, cream of tartar and salt into a large mixing bowl. Use electric beaters to whisk until soft peaks form. Whisk in the vanilla essence. Gradually add the sugar, 2 tbs at a time, whisking well after each addition, until the mixture is thick and glossy. Use a large metal spoon to fold in the flour until just combined.
   
3. Spoon the mixture into the prepared pan and use the metal spoon to gently smooth the surface.
   
4. Bake in preheated oven for 20-25 minutes or until golden brown and firm to touch. Place a piece of non- stick baking paper on a wire rack. Turn the cake pan upside down on the lined rack and allow the cake to cool completely. Remove the cake pan and invert the cake.
   
5. Meanwhile, combine the sugar and water in a medium saucepan. Stir over a medium-low heat until the sugar dissolves. Add the strawberries and stir to coat well with the syrup. Cook for 30 seconds and remove from the heat.
   
6. Sprinkle  cake with the icing sugar (if using). Cut into slices and serve with the poached strawberries.