SHOWERING mum with love on Mother’s Day doesn’t have to involve expensive gifts or elaborate surprises.
An easy way to express your appreciation for everything she does is to hit the kitchen – after all, who doesn’t adore freshly baked goods on a Sunday?
Making something simple like a cake is a great way for kids to get involved, and can be decorated to give it a personal touch.
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Don an apron and get the rest of the family involved while Mum puts her feet up.
Then come together to enjoy afternoon tea made from the heart.
As light as air, fluffy and tasting divine, there’s a reason this angel cake is a favourite of many mothers.
- 1 cup plain flour
- ¼ teaspoon salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 ¼ cups caster sugar
- 2 teaspoons pure vanilla extract
- Berries and cream, for serving
- Preheat oven to 180°C.
- Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside
- With a mixer, beat egg whites on medium-high until foamy, about one minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (about two minutes). Add vanilla and beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife through the batter to release air bubbles.
- Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
- Invert pan; let cool in pan for one hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use a knife to release cake from bottom of pan and remove.
- Serve with cream, berries and a big hug.