Angel cake

Angel cake

Vanessa Levis

A delicate American speciality. Because of its light texture it is not cut, but separated into pieces with two forks. You should be able to find an angel cake tin – a high tube tin, often with a removable base – in a good kitchenware shop.


Quantity Ingredient
150g plain flour
330g caster sugar
1 1/4 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla essence
a few drops almond essence


  1. Preheat the oven to 180°C.
  2. Sift the flour and 3/4 cup of the sugar together three times. Beat the egg whites with the salt and cream of tartar until soft peaks form. Sprinkle the remaining sugar over the egg whites 2 tablespoons at a time, beating well after each addition. Continue beating until the whites stand in stiff peaks, then fold in the vanilla and almond essences.
  3. Sift about a quarter of the dry ingredients over the egg whites and fold in gently. Repeat until all the mixture is used. Pour the batter into an ungreased 23 cm angel cake tin – if there is a speck of grease on the tin, the cake will not rise. Cut gently through the batter with a spatula to remove any large air bubbles.
  4. Bake for 45–50 minutes or until the crust is golden brown. Remove the cake from the oven and place the tube on a funnel or bottle, so the cake hangs upside down.
  5. When cool, use a thin knife or metal spatula to help remove the cake from the tin.


  • Plain angel cakes are nicely complemented with a thin, tangy lemon, orange or passionfruit glacé icing, or fresh berries and whipped cream. Alternatively you could frost it with a butter cream icing.
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