Light traditional sponge cake, made without butter. Pairs beautifully with fruit for a light dessert.

Ingredients

• 375 ml (1½ cups) egg whites
• 15 ml (1 Tbsp.) warm water
• 250 ml (1 cup) cake flour (sift before measuring)
• 315 ml (1¼ cups) caster sugar, divided
• 10 ml (2 tsp.) vanilla essence
• 5 ml (1 tsp.) cream of tartar
• 2.5 ml (½ tsp.) salt
• 1 x Rhodes Quality Granadilla Pulp Cup
• 1 x 115 g Rhodes Quality Mango-Passion Topping Cup

To serve: whipped cream

Method

1. Put the egg whites and the water in a clean large metal bowl.
2. Place the bowl over a saucepan of simmering water and gently heat until the egg whites warm.
3. Sift together the flour and 65 ml caster sugar 4 times over.
4. Beat the egg whites using an electric mixer until frothy.
5. Add the vanilla, cream of tartar, and salt.
6. Continue beating until soft peaks begin to form.
7. Gradually beat in the remaining 250 ml (1 cup) caster sugar, a little at a time.
8. Beat until stiff and glossy peaks form.
9. Sift one third of flour mixture over the egg whites.
10. Beat gently until blended.
11. Sift in the remaining flour in 2 batches.
12. Pour the batter into an Angel Food Cake Pan that is clean, but not sprayed with non-stick spray.
13. Smooth the top of the batter with the back of a knife.
14. Gently run the knife through batter to remove any air bubbles.
15. Bake the cake in an oven that has been preheated to 180¡C for 40 minutes or until golden and a tester comes out clean.
16. Remove the cake from oven and immediately turn the pan upside down.
17. Allow the cake to cool completely in the upside down pan.
18. Once the cake is cool, turn the pan right side up and gently remove the cake from the pan.
19. Decorate the top of the cake with whipped cream and generously drizzle over the Rhodes Quality Mango-Passion Topping.