Iced Angel Food Cake

    2 hours 30 min

    A super-light and delicious sponge cake, which is perfect for special occasions and everyday enjoyment. The cake is topped sweet icing, but this can be omitted if you prefer.

    48 people made this

    Serves: 14 

    • For the Cake
    • 140g plain flour
    • 1 tablespoon cornflour
    • 90g icing sugar
    • 350ml egg whites
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 200g caster sugar
    • For the Icing
    • 240g icing sugar
    • 50g butter, softened
    • 3 tablespoons cream
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr30min 

    1. Preheat oven to 190 C / Gas 5. Wash tube cake tin in hot soapy water to ensure it is totally clean. Let dry completely. Sieve flour, cornflour and 90g icing sugar together three times; set aside.
    2. In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla and almond extract; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 200g caster sugar, continuing to beat until stiff peaks form. Sieve 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 batter into clean tube cake tin. Gently cut through batter with knife to remove air pockets.
    3. Bake for about 30 to 35 minutes or until an inserted skewer comes out clean. Invert tin onto a wire rack to cool for 1 hour.
    4. Beat 240g icing sugar, butter, cream and 1 teaspoon vanilla together until smooth. Add more cream or icing sugar as needed. Ice the cooled cake.

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    Reviews & ratings
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    Reviews in English (43)


    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 US | 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 US | 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 US | Canada)