Angel Cake

    1 hour 10 minutes

    The pure white colour of angle cakes never ceases to impress me. I like this recipe as it is fairly simple and always works.

    216 people made this

    Serves: 16 

    • 1 1/2 cups egg whites
    • 1 teaspoon cream of tartar
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 1 1/4 cups cake flour
    • 1 3/4 cups white sugar
    • 1/4 teaspoon salt

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Beat egg whites until they form stiff peaks then add cream of tartar, vanilla essence and almond essence.
    2. Sift together flour, sugar and salt. Repeat five times.
    3. Gently combine the egg whites with the dry ingredients then pour into an ungreased 25cm tube pan.
    4. Place cake pan in a cold oven. Turn the oven on and set it to 165 degrees C.
    5. Cook for about one hour or until cake is golden brown.
    6. Invert cake and allow it to cool in the pan. When thoroughly cooled remove from pan.

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    Reviews in English (250)


    Excellent recipe. I've made it a couple times now and it's perfect everytime. A huge hit at our house. Never lasts till the next day. Thanks for your great recipe.  -  27 Apr 2018


    FANTASTIC. It's easy to make, comes out PERFECT every time. It's nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake...even plain with nothing on it...of course, a few strawberries make it even better. After reading the other reviews, I have some suggestions: 1. Make sure all utinsels used are grease free - any grease can cause your cake to fall. 2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan...your cake will come out perfectly. Once out, take the wax paper off the top of cake. 3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall. Happy eating!  -  29 Mar 2003  (Review from Allrecipes USA and Canada)


    SUPER easy and SUPER yummy. Scroll down for some great tips on releasing the cake from the pan. I highly recommend parchment paper at the bottom of the tube pan. I also found a GREAT trick for separating eggs.... USE A FUNNEL!!! The whites slip right out and the yokes are kept in the funnel! Just be sure to separate over a separate bowl so that if a yoke does slip through, it won't spoil the whole bunch. Also, the almond extract is a GREAT addition to this cake.  -  08 Jul 2004  (Review from Allrecipes USA and Canada)