165 g (5 1/2 oz) plain flour, sifted
pinch salt 6 eggs, separated
5 cm (2 in) vanilla pod
5 ml (1 tsp) cream of tartar
250 g (9 oz) caster sugar
pinch salt 6 eggs, separated
5 cm (2 in) vanilla pod
5 ml (1 tsp) cream of tartar
250 g (9 oz) caster sugar
method
1. Carefully wash and dry a 24 cm (9 1/2 in) angel cake tin and dust with flour.
2. Sift the flour and salt several times to aerate well.
3. Whisk the egg yolks until thick and frothy, then mix in the seeds of the vanilla pod. Set aside.
4. Lightly whip the egg whites in a spotlessly clean bowl until they are foamy, add the cream of tartar and continue whisking until they have expanded into firm white peaks.
5. Sift 75 g (3 oz) of sugar over the egg whites and beat in until glossy and smooth. Continue by hand.
6. Using a large metal spoon, carefully fold in the beaten egg yolks and lemon juice.
7. Sift over one-third of the flour and gently fold it in; repeat in two more stages.
8. Pour the sponge batter into the floured mould. Drag a knife through it to break any pockets of air.
9. Bake at 180°C (350°F) Gas 4 for 45 minutes.
10. When well risen and springy to the touch, turn over to balance on a small inverted funnel or a wire rack to cool, leaving the cake tin in place.
11. Dredge with icing sugar to serve.
2. Sift the flour and salt several times to aerate well.
3. Whisk the egg yolks until thick and frothy, then mix in the seeds of the vanilla pod. Set aside.
4. Lightly whip the egg whites in a spotlessly clean bowl until they are foamy, add the cream of tartar and continue whisking until they have expanded into firm white peaks.
5. Sift 75 g (3 oz) of sugar over the egg whites and beat in until glossy and smooth. Continue by hand.
6. Using a large metal spoon, carefully fold in the beaten egg yolks and lemon juice.
7. Sift over one-third of the flour and gently fold it in; repeat in two more stages.
8. Pour the sponge batter into the floured mould. Drag a knife through it to break any pockets of air.
9. Bake at 180°C (350°F) Gas 4 for 45 minutes.
10. When well risen and springy to the touch, turn over to balance on a small inverted funnel or a wire rack to cool, leaving the cake tin in place.
11. Dredge with icing sugar to serve.
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