Angel Food Cake

    1 hour 55 minutes

    Angel food cakes have light, airy textures and originally come from North America. They taste great by themselves or served with whipped cream and fruit.

    47 people made this

    Serves: 14 

    • Cake
    • 1 cup (145g) cake flour
    • 3/4 cup (90g) icing sugar
    • 1 1/2 cups egg whites
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon almond essence
    • 1 cup (200g) white sugar
    • Icing
    • 2 cups (240g) icing sugar, sifted
    • 65g butter, softened
    • 1/4 cup (60ml) cream
    • 1 teaspoon vanilla essence

    Preparation:20min  ›  Cook:35min  ›  Extra time:1hour cooling  ›  Ready in:1hour55min 

    1. Preheat oven to 190 degrees C. Wash ring tin in hot soapy water to ensure it is totally grease free. Let dry completely.
    2. Cake: Sift flour and 3/4 cup icing sugar together three times. Set aside.
    3. In mixing bowl beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla and almond flavouring. Beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add the white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites and using flat spatula quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour mixture into clean ring tin. Gently cut through mixture with knife to remove air pockets.
    4. Bake for about 30 to 35 minutes until an inserted wooden skewer comes out clean. Invert tin onto a wire cake rack to cool for 1 hour. Slowly run a knife around the edges of the tin to remove cake. Turn right side up before icing.
    5. Icing: Beat 2 cups icing sugar, butter, cream and 1 teaspoon vanilla together until smooth. Add more cream or icing sugar as needed so that the icing is not runny. Cover the tops and sides of the cake with the icing.

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    Reviews in English (44)


    I am a real cooking novice, and this was the first time I made angel food cake (for my husband's birthday) and it was yummy. But it was kind of hard! I had some trouble getting the cake to come out of the pan and I had to scrape it out a little bit; I wonder if it's from not letting it cool long enough? Or cooking it too long? Also, I think I may have  -  26 Nov 2003  (Review from Allrecipes USA and Canada)


    This was soooo easy to make! I put the cake in large muffin tins to cook quicker (reduce cooking time so watch 'em). I made a custard sauce with half the yolks, 1/4 cup sugar, 1 1/2 cup milk and 1 tbl vanila over a double boiler and I had a wonderful quick dessert that took all of 30 minutes to make.  -  04 Jan 2003  (Review from Allrecipes USA and Canada)


    I made this for my daughter's birthday over the weekend because she loves angel food cakes. I never had made one from scratch. This was so good that I will never make a box one again. Her boyfriend wants me to make another one for tomorrow which is her exact birthday because they loved it so much!  -  30 May 2000  (Review from Allrecipes USA and Canada)