Pure white cakes are usually produced by aeration with just the white of egg. Though less common in Britain, Angel Cakes are popular in North America where they are baked in purpose-made deep ring moulds. To accompany this delicate, snow-white cake, I’ve devised a light citrus cream.
Sieve the flour with the cornflour and 120g / 4oz of the sugar on to a sheet of paper. Whisk the egg whites with the cream of tartar in a wide bowl until stiff and fluffy but still a little moist –