b's kitchen - angel cake

b's first cooking class was at jam bakery at tin hau. b's never been much of a cake-maker, so fortunately angel cakes aren't too difficult to make. plus there were professionals on hand to help out...

the cake

1. using an electric mixer, beat 1 x whole egg and 1 x egg white until creamy. this is the "yolk mix"
2. separately beat 2 x egg whites with 50g sugar until just creamy. don't over beat. this is the "egg white mix"
3. mix in a bit of the egg white mix with the yolk mix
4. sift about 15g plain flour into the mixture. lightly mix. repeat another 2 times.
5. lightly fold in remainder of egg white mix. add 10 vegetable oil and 10g water. make sure you fold in the base as the water and oil will settle there.
6. pour mixture into mould.
7. bake in oven at 180 degrees for 25 minutes. when you see that it has risen, turn cake around in oven so it is baked evenly.

the cream

1. beat 250g 談 cream with 18g sugar until about 80% done
2. refrigerate
3. mix in 2-5g gelatine powder (or 1 gelatine strip already melted)

fresh out of the oven

remove layer at top, bottom and sides of the cake. eat - the top's delicious!
then slice cake in half.

cream it

decorate it.

admire it.

cut it.

eat it.
best served with honeycomb

we were also taught to make honeycomb. it's not really that difficult (sugar, honey, glucose, water & baking soda is all you need), but it can be quite dangerous. rather than risk burning your face and kitchen, b suggests that you just buy fresh honeycomb from your local bee farm.