Salted Caramel Angel Food Cake

Instructions

1. 1

   Preheat the oven to 200°C. Grease the 20cm angel food cake tin and line the base with parchment paper.

   Tip: Use a metal tin for even baking.

2. 2

   In a medium saucepan, combine the granulated sugar, water, and 10g of the flaky sea salt. Place over medium heat and stir until the sugar dissolves. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: This syrup is essential to the caramel drizzle.

3. 3

   In a large bowl, whisk together the flour, cocoa powder, baking powder, and 5g of the kosher salt. In a separate bowl, whisk together the egg whites, granulated sugar, and unsalted vanilla extract.

   Tip: Whisk the egg whites until stiff peaks form.

4. 4

   Add the flour mixture to the egg mixture in three parts, whisking well after each addition. Pour in the heavy cream and unsalted milk, whisking until smooth.

   Tip: Don't overmix the batter.

5. 5

   Pour the batter into the prepared tin and smooth the top. Brush the top with the unsalted butter.

   Tip: This will help the cake brown evenly.

6. 6

   Bake for 25 minutes, then rotate the tin and bake for an additional 5 minutes. Remove from the oven and let cool in the tin for 10 minutes.

   Tip: Don't open the oven door during the first 20 minutes.

7. 7

   Run a knife around the edges of the cake to loosen it, then invert onto a wire rack to cool completely.

   Tip: Let the cake cool completely before slicing.

8. 8

   Once the cake is cool, drizzle with the warm caramel sauce and sprinkle with flaky sea salt.

   Tip: Let the sauce set before serving.

9. 9

   To make the caramel sauce, combine the unsalted caramel sauce and 10g of the flaky sea salt in a small saucepan. Heat over low heat, stirring constantly, until the sauce is smooth and hot.

   Tip: Strain the sauce before serving, if desired.