Cream Topped Angel Cake
Heat the oven to 180°C (160° fan) 350°F gas 4. Have ready an ungreased 25cm|10" non-stick tube tin.
Whisk the egg whites in a mixing bowl until frothy. Add the caster sugar, salt, cream of tartar and vanilla and continue whisking until the mixture forms stiff peaks.
Sift in the flour and icing sugar and fold in very gently until well blended.
Spoon the mixture into the tin, making sure there are no air pockets. Bake for about 35 minutes, until well risen, golden brown and springy to the touch.
Invert the cake, still in the tin, onto a wire rack and leave to cool completely, upside down. When it is cold, invert the cake onto a plate.
To decorate: whisk the cream until thick. Spread on top of the cake and scatter over the sugar sprinkles and crystallised rose petals.