- Preheat the oven to 175oC.
- Sift the top flour and icing sugar together 2-3 times..
- In a metal bowl free of oil. whisk the egg white and cream of tartar at low speed for 1 min till white.
- At high speed add in caster sugar & salt and continue to whisk for 6 minutes till stiff peaks are formed.
- Add in one-third of the flour mixture and gently fold to combine. Repeat folding in the remaining flour mixture. Do not over-fold, otherwise the batter will be lumpy.
- Divide the batter into 2 ungreased 12.5cm angel food cake moulds about 200g each. Gently knock the moulds against the table to help the batter settle.
- Bake in the oven at 175oC for about 25-30 minutes until the cake springs back when pressed.
- Remove from the oven and let it cool for about 1 hour before loosening the cakes from the moulds with a metal spatula.
Serve with cream and strawberry.