Moist Angel Food Cake

Moist Angel Food Cake


177 people made this

About this recipe: A wonderfully light sponge cake, that's not only delicious, but also low in fat and dairy-free! Enjoy with fresh berries or with a simple dusting of icing sugar.


Serves: 16 

  • 175g plain flour
  • 1 tablespoon cornflour
  • 350g caster sugar
  • 1/4 teaspoon salt
  • 350ml egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Prep:20min  ›  Cook:1hr  ›  Extra time:3hr cooling  ›  Ready in:4hr20min 

  1. Beat egg whites until they form stiff peaks, then add cream of tartar, vanilla extract and almond extract.
  2. Sieve together flour, cornflour, sugar and salt. Repeat five times.
  3. Gently combine the egg whites with the dry ingredients and then pour into an ungreased 26cm tube cake tin.
  4. Place cake tin in a cold oven. Turn the oven on; set it to 170 C / Gas 3. Cook for about 1 hour or until cake is golden brown.
  5. Invert cake and allow it to cool in the tin. When thoroughly cooled, remove from tin.

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Reviews (1)


Easy to make and tastes delis - 24 Mar 2014

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