Covered in strawberries and edible glitter, this cake is gorgeous dessert is a must try at home.
Preheat oven to 180 degrees celsius.
Whisk egg whites until foamy.
Add cream of tartar, salt and lemon juice.
Whisk till soft peaks.
Incorporate 200g of caster sugar a bit at a time.
Transfer into extra large bowl and sift over the 125g of plain flour and 100g of caster sugar.
Transfer into Angel Food cake pan.
Cook for 30-45mins or until springs back.
Turn cake upside down immediately after removing from the oven and allow to cool.
Simmer down strawberries and sugar until thick enough for jam approximately 15-20 minutes.
Split cold cake in half, fill with jam and whipped cream and decorate with coloured cream.
Cut large strawberries with a heart shaped biscuit cutter and place standing upright on top of cake.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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