Angel Food Cake

Mix 36g egg white powder with 270ml water in a clean, large bowl. Stir gently and let rest for 10 minutes. This gives you the equivalent of 12 fresh egg whites — the exact amount this recipe needs, with zero waste and no separating hassle.

Sift plain flour, cornflour, and 2 tablespoons of sugar together into a bowl. Sift again — this double-sifting is crucial for the feather-light texture. Set aside. The cornflour replaces the missing fat, giving that signature tender crumb.

Add cream of tartar and salt to your rehydrated egg whites. Whisk on medium speed until foamy, then increase to high. Whisk until soft peaks form — the tips should curl over when you lift the whisk. Don't overbeat at this stage.

With the mixer still running, add the remaining 200g sugar one tablespoon at a time. This slow incorporation dissolves the sugar completely, creating the glossy, stable meringue that gives angel food cake its height. Whisk until stiff, glossy peaks hold their shape.

Sift the flour mixture over the meringue in four additions. Fold gently with a large metal spoon or spatula, cutting through the centre and turning the bowl. Stop as soon as the flour disappears — overmixing deflates the batter and ruins the rise.

Spoon the batter into an ungreased 25cm tube pan — the batter needs to cling to the sides as it rises. Smooth the top with a spatula. Run a knife through the batter once to release any large air pockets that could cause uneven baking.

Bake at 160°C / 325°F for 35–40 minutes until golden and springy to touch. Immediately invert the pan onto a bottle or cooling rack and let cool completely upside down — this prevents the delicate sponge from collapsing under its own weight. Run a knife around the edges to release.