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White Chocolate Angel Gateau

Image of White Chocolate Angel Gateau

85 g/3 oz self-raising flour
2 teaspoons cream of tartar
175 g/6 oz caster sugar
6 egg whites
teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla essence


275 g/10 oz white chocolate, chopped 275 g/10 oz light cream cheese
3 egg whites
85 g/3 oz caster sugar


Serves: 10


1. Preheat the oven to 190°C/375°F/Gas Mark 5. Grease and flour a 20 cm/8 inch round cake tin. Sift the flour, add half of the cream of tartar and sift again; set aside. Sift the sugar and set aside.

2. Whisk the egg whites until they form soft peaks, then add the salt and the rest of the cream of tartar. Beat in the sugar, 2 tablespoons at a time, then add the lemon juice and vanilla. Fold in the flour lightly, 2 tablespoons at a time. Turn into the prepared cake tin and bake for 20 minutes. Turn the heat down to 160°C/325°F/Gas Mark 3 and cook for a further 20 minutes. Leave in the tin on a wire rack for 10 minutes, then carefully turn out and leave to cool completely.

3. For the filling, melt the white chocolate in a bowl set over a pan of simmering water. Mash the cream cheese and stir into the melted chocolate. Whisk the egg whites until they form stiff peaks, then gradually whisk in the sugar until very stiff and shiny. Fold into the cream cheese and white chocolate mixture.

4. Slice the cake into four layers and spread each layer with some of the filling. Stack up the gateau, and dust the top with icing sugar.

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