Italian Angel food cake

Method

1. Preheat the oven to 180°C. Butter the insides of an angel food cake tin, about 24cm in diameter, (deep with a hole in the centre) and sprinkle caster sugar inside to coat.
2. Sift the flour, potato starch and baking powder three times into a bowl and set aside.
3. In the bowl of a stand mixer or in a mixing bowl and using an electric hand-held whisk, whisk 6 of the egg whites with the vanilla and icing sugar until stiff.
4. Put the remaining 4 egg whites into another bowl with the salt and, using thoroughly cleaned whisk attachments, whisk until stiff. Using a spatula, very gently fold this mixture into the egg white and icing sugar mixture until combined.
5. Now slowly start adding the sifted dry ingredients a little at a time, folding them very, very gently into the mixture. Finally, add the melted butter and fold into the mixture very gently. Pour the mixture into the prepared tin and bake for 30–40 minutes until golden and cooked through.
6. Once baked, leave to cool for 10 minutes in the cake tin before inverting on to a wire rack to cool completely. Dust with icing sugar, and/or fill or decorate if you like.