Raspberry and Champagne Angel Food Cake

This is such a delicious cake, so light and fluffy and still full of flavour. Filled with raspberry, and Champagne curd and decorated with some fresh roses and meringue kiss’ it is just perfect for a birthday party.

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Champagne Curd

6 egg yolks
200g Caster sugar
250ml champagne (something not too sweet)
150g cold unsalted butter

Cream egg and sugar together then add champagne before placing over a low heat.
Stir consistently until the mix begins to thicken and form ribbons. Add the butter a few pieces at a time, and continue to stir. once the butter has combined with the mix continue to cook for approx 2 mins. cover in plastic wrap (directly on the surface of the curd) and refrigerate.

Raspberry Filling

500g frozen raspberries
1 tsp lime juice

stir over high heat until the mix begins to thicken. Crush up raspberries with your spoon or with a hand blender.
This mix will remain quite runny, but this liquid will be absorbed by the cake and make it even more delicious.

Angel Food Cake

12 egg whites
1 tsp cream of tartar
275g Caster sugar
1 tsp Vanilla
150g Plain flour

Whit egg whites and cream of tartar to soft peaks, gradually add 165g of sugar and continue to whip until glossy, and all the sugar is dissolved. Add vanilla.

Sift flour and remaining sugar (110g) together at least 3 times and then fold into meringue. Spoon into un-greased, clean, and dry angel food cake tin, or tin with a removable bottom, and back for 30 mins at 180˚C ( 356˚F) or until coming away from the sides slightly, and dry (ish) to touch.

Allow to cool completely in inverted tin, then remove carefully using a knife to separate the cake from the sides, and base.

To decorate you will need…
2 batches of my Italian Meringue butter bream, and a 1 egg batch of my meringue kisses 

Happy Baking.

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