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Angel cake

Tomorrow is a date to record in your diary as Saturday 25 February 2006 is a red letter day and marks the official launch of the National Theatre of Scotland, Decades of campaigning, especially over the past 20 years by Oliver Brown Award winner Paul Henderson Scott, cumulated in putting pressure on the reconvened Scottish Parliament to ensure the funding for the National Theatre, The new company, under Director Vicky Featherstone, doesn’t have a theatre building of its own but instead will work with the best of Scottish theatre to bring world class theatre to the whole of Scotland. The opening launch does that with ten locations all over from Shetland to Dumfries and Stornoway to Edinburgh.Ten top directors, ten surprising locations and ten new pieces of theatre, all on the subject of HOME. You can tap your feet to 100 fiddlers on a car ferry in Lerwick Harbour, be entertained in an abandoned tenement block in Aberdeen or have a ‘1950s dancehall experience’ in the MacManus Galleries in Dundee. Visit for full details of all ten venues and other information on OUR National theatre,

The Arts, including theatre, has long depended on ‘Angels’, which in the case of the new National Theatre came in the form of two years funding (£7.5 million) from the. Scottish Executive – for once public money well spent! And angels inspire this week’s recipe in the shape of a delicious Angel Cake.

Angel Cake

Ingredients:  100 g (4 oz) plain flour; 175 g (6 oz) caster sugar; 5-6, about 175 ml (6 fl oz) egg whites; ½ teaspoon cream of tartar; ½ teaspoon vanilla or almond essence; lemon curd

To decorate Glace Icing; crystallised lemon slices

Method:  This quantity makes one 18 cm (7 inch) cake. Sift the flour and sugar together 3 or 4 times. Beat the egg whites until foaming; add the cream of tartar and whisk until stiff but not dry. Sift the flour and sugar on to the whisked egg whites carefully, about 2 tablespoonfuls at a time, then fold in the flavouring essence, Turn the mixture into an un-greased 18 cm (7 inch) cake tin. Bake in a preheated moderate oven (160 deg C, 325 deg F, Gas mark 3) for 1 hour or until a skewer inserted comes out clean. Remove from the oven and invert on to a wire tray. Leave until quite cold before turning out of the tin. This is a sweet cake and it is best to choose a sharp filling for contrast. Slice the cake across in three, or down into eight. Spread the slices with lemon curd and reassemble the cake. Spread the top with Lemon Glace Icing (see below) and decorate with crystallised lemon slices.

Lemon Glace Icing

Ingredients:  100 g (4 oz) icing sugar; strained lemon juice to mix; vanilla essence

Method:  Sift the icing sugar into a small bowl. Gradually stir in lemon juice, a spoonful at a time, to give a spreading consistency. Add a few drops of vanilla essence. Use at once as it sets quickly. Sufficient for an 18 cm (7 inch) cake.

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