Light and airy birthday cake

So my husband turns 40 today or 18 with 22 years experience as his card announces! You need a decent cake don’t you and as we are off out tonight with friends I opted for something light but decadent!

Try airy angel food cake layered with a raspberry mascarpone cream and covered in fondant icing.

8 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
250g icing sugar, sifted
140g plain flour, sifted
250g mascarpone
100g raspberry jam

Ready rolled fondant icing, Dr Oetkar
250g blue icing rolled and cut into stars

Preheat oven 170c
Whisk egg whites with salt and cream of tartar until light and fluffy
Add all icing sugar sprinkled over 2 tablespoons at a time until meringue mix holds itself into peaks
Add plain flour a third at a time , folding in very very gently to prevent air disappearing from mix
Once incorporated, divide mix between 2x 23 cm tins
Bake for 35 minutes until lightly golden.
Cool
Slice one cake in half to form top and base. Slice the top and bottom off the other to form the middle layer
Mix the mascarpone and jam together and spread half on base, add middle sponge layer, spread remainder of filling and top with sponge
Cover cake in fondant icing
Refrigerate until eating.

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