Delicate Angel Cake in Meringue Shell with Strawberry Ganache

• egg whites480 г g

  (used Two Chicks egg whites)

• fine white sugar↗400 г g
• lemon juice2 ст. л. tbsp
• vanilla extract↗1 ч. л. tsp
• white wheat flour↗140 г g

  sifted twice

• large egg whites2
• fine white sugar↗225 г g
• vanilla extract↗крапля

  a drop

• cream of tartarдрібка

  pinch

• white chocolate↗100 г g

  roughly chopped

• heavy cream50 мл ml
• strawberries↗50 г g

  chopped

• red food colouring↗
• strawberries↗250 г g

  cut into quarters or slices

• white or pink macarons2-3

  mini‑meringues, edible flowers and dried strawberries

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). In a large bowl whisk the egg whites with sugar on low speed for a few minutes, then increase speed and whisk for a few more minutes. Add lemon juice, vanilla extract and a pinch of salt, increase speed again and whisk on high until the mixture becomes thick, soft, glossy and the peaks fall.

2. 2

   Gently fold the sifted flour in with a spatula until no lumps remain. Transfer the batter into an angel cake pan 25 cm in diameter. Bake for 40‑45 minutes until the cake has risen, is lightly golden and a skewer inserted in the centre comes out dry. Invert the pan onto its bottom – if it has no legs, place it on four glasses of water or another pan of the same size. Allow to cool completely.

3. 3

   Run a spatula around the pan to release the sponge, then carefully turn it onto a cake stand.

4. 4

   For the meringue coating, place egg whites, sugar, vanilla, a pinch of cream of tartar and 100 ml water in a large heat‑proof bowl set over a saucepan of simmering water. Whisk with an electric mixer on high speed for 15 minutes until the mixture becomes thick, glossy and forms stiff peaks. Immediately cover the cake with the meringue, as it sets quickly. Spread it with a spatula or pastry bag, creating spirals.

5. 5

   Place the cooled cake in the refrigerator while preparing the strawberry ganache. Melt the white chocolate in a small heat‑proof bowl and set aside. In a saucepan over medium heat heat the cream with the strawberries, stirring constantly until the berries break down and the mixture comes to a boil. Quickly pour the hot cream mixture into the chocolate, leave unmixed for 1 minute, then add red food colouring and stir to a uniform consistency.

6. 6

   Pass the mixture through a sieve into a jug to remove strawberry seeds, and while still liquid, pour it over the top of the cake, allowing it to flow down the sides. Return the cake to the refrigerator for 10‑20 minutes to set the ganache. A few minutes before serving (especially on a hot day) decorate the cake with remaining strawberries and chosen decorations.