Moist Angel Food Cake

    4 hours 20 min

    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.

    186 people made this

    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 in English (199)


    Easy to make and tastes delis  -  24 Mar 2014


    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 US | 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 US | Canada)

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