Ingredients

Step by step

1. Preheat the oven to 160°C, fan 140°C, gas 3. Use a nonstick 2.5 litre bundt tin (we used one that was 24cm wide at the top).
2. In a large bowl, sift the flour, cornflour, caster sugar and salt together. Repeat a further two times.
3. In a separate large bowl, using an electric mixer, whisk the egg whites until stiff, then add the cream of tartar, vanilla extract and almond extract. Beat again briefly, until combined.
   Tip

   If you don't want to be separating lots of eggs, you can buy liquid egg white from the dairy aisle. You'll need 350g egg whites for this recipe.
4. Add the egg whites to the dry ingredients, and gently fold together. Once the mixture is just combined pour the mixture into the ungreased bundt tin. Bake for about 1 hour, until the cake is golden.
5. Invert the cake onto a wire rack and allow to cool for about 1 hour, then run a knife around the inside of the pan to release the cake; unmould.
6. To make the ganache, finely chop the chocolate and place into a small, heatproof bowl. Gently heat the cream in a small saucepan until it just comes to the boil, remove it from the heat and pour over the chopped chocolate. Leave for 30 seconds, then gently stir to combine. Once the ganache is smooth and has thickened – this will take about 15 minutes – pour it over the top of the cooled cake, letting it drip down the sides. Leave to set for at least 1 hour before serving
7. Watch this...

   Angel cake drizzled with melting dark chocolate...