Angel or Devil's Sponge Cake - heavenly, whatever name you call this cake

So soft it could melt in your mouth and bring you out of this world, a description my Aussie friends used to rave about this cake from the recipe I'm about to share. A bonus is that it's a healthy dessert.

Ingredients for Cake
Fine Castor Sugar 200 g (break up the lumps)
Low gluten flour 100 g (same as tempura or sponge cake flour without added raising agent - put through a fine sieve just and again before mixing)
Cream of tartar 1/2 tsp
Egg white from 6 large fresh free range eggs

* Note : Use a chef pro high speed food mixer for better and consistent results.

* Variation : Some American recipes recommend that you add a variety of diced premium quality dried preserved fruit to add colour and flavour to this already wonderful cake. But not too much as it may add weight and impede the cake from rising.

Ingredients for cream and fruit topping

Fresh cream for whipping 200 ml
Icing sugar 100 g
Kaffir lime zest 1 TBS
Lemon juice 1/2 TBS
Fresh strawberries
Mint leaves

Method

1. Whisk egg white. When it starts to lighten, add cream of tartar.
2. Continue to whisk. Add sugar gradually. Whisk till medium peak. Do not overbeat the eggs as the sponge might not yield the soft effect.
3. Fold in the flour gently in circular movement or with clean hand.
4. Pour mixture into a sponge ring cake pan with hollow centre. Line with non-stick paper but do not grease the pan.
5.Bake at 170 C for 30 mins.
6. Inverse the pan on a rack and let it cool completely.

Decorate the Cake

Whip cream and icing sugar at high speed. Add zest and juice.

Spread or pipe in the cream on top of the cooled cake.

Top with fresh fruits and mint leaves.