Raspberry Angel's Food Cake
|Flour||3 Tablespoon (For Dusting)|
|Cream of tartar||1⁄2 Teaspoon|
|Caster sugar||5 Ounce (150 Grams Or 2/3 Cup)|
|Plain flour||1 1⁄2 Ounce (40 Grams Or 1/3 Cup)|
|Cornflour||1 Ounce (25 Grams Or 1/4 Cup)|
|Vanilla essence||1 Teaspoon|
|Creme fraiche||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Raspberries||8 Ounce (225 Grams)|
|Icing sugar||1 Teaspoon (Leveled)|
Dust 1.2 litre/2 pt/5 cup plain or fluted ring tin (pan) with a little flour, shaking off any excess, but do not grease.
Whisk the egg whites until frothy, then whisk in the cream of tartar and continue to whisk until stiff.
Sift the sugar and flours together twice.
Lightly fold into the egg whites a little at a time, using a metal spoon.
Add the vanilla essence at the same time.
Turn into the floured tin and bake in a preheated oven at 160Â°C/325Â°F/gas mark 3 for 30 minutes.
Leave to cool in the tin.
Turn out on to a serving plate that will fit in an airtight container.
Fill the centre with creme fraiche and top with as many of the raspberries as you can.
Arrange the remainder around the edge of the cake.
Dust with a little icing sugar and chill until ready to pack.