Well, after 40 weeks of pregnancy and 12 whole days more, our little girl, Aida, finally entered the building.  Just when I thought this pregnancy might go on forever, and let me tell you, in the unbearable mini heatwave we had just two weeks ago (all seems a distant memory now, I know) it was no fun, our little bundle of joy decided she might like to get to know the world from the outside of me instead!  A whole 7lb and 12oz later, at 7.09pm on Monday 12th May 2008, she was born to two very proud parents.  Desmond has nicknamed her Squidgy, whereas the boys have chosen to call her honey.  I, on the other hand, feel Pocahontas is more fitting since she is so cute and looks like a little Indian girl.  Before I curb my googooing and gaagaaing, I would also like to congratulate my friend, Zehra and all her family on the arrival of their beautiful little girl.  Well done darling and welcome to the big wide world, little one. 

In celebration of this momentous occasion and of life itself, I thought it fitting to feature a delectably sweet and decadent dessert recipe.  What better than Angel food cake.  You know the one, moist light sponge sandwiched together with soft, sweet buttery cream.  Not to be mistaken with the colourful pink, white and yellow layered Angel cake your mum buys from Tesco!  This s a traditional recipe that requires the egg whites to be whisked together until stiff otherwise the cake wont rise and may end up flat.  This is also what gives it its lightness of texture. Enjoy at your leisure or for afternoon tea with friends.  Afiyet olsun. 
 

125g plain flour 
375g caster sugar 
12 medium egg whites 
Half teaspoon cream of tartar 
2 teaspoons grated rind of lemon 
Half teaspoon vanilla extract 

For the Butter cream

100g unsalted butter and 200g icing sugar, creamed together till light and fluffy

Preparation 

Pre-heat oven to gas mark 5/190*C.

Sift the flour and half the sugar into a bowl and set aside. Beat the egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar and beat until the egg whites are thick and glossy and form stiff peaks (meringue stage).

Fold in the lemon zest, vanilla and flour mixture. Pour the mixture into a non-greased 23cm angel food cake tin (one with a hole in the centre) and bake at 190°C/gas mark 5 for 30 minutes, or until a skewer inserted comes out clean.

Invert the tin onto a wire rack and allow to cool. Run a knife around the edges of the tin to release the cake. Allow to cool then slice in half.  Sandwich together with the butter cream and serve.