Spoon batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake 40 minutes, until cake is risen and golden. Invert cake in pan onto the neck of a bottle and let cool.

Keep eggs at the right temperature. Since angel food cake uses no chemical leaveners, such as baking powder or soda, the meringue it’s based on must be ultra-stable.

1 teaspoon vanilla extract. 1¼ cup granulated sugar. 1¼ cup confectioners sugar. 1¼ cup cake flour ¼ cup cocoa powder (you can use carob powder if you cannot eat chocolate) ...

Equipment and preparation: You will need a 25cm/10in angel food cake pan. This American cake is incredibly light as it’s made with whisked egg whites and no fat.