Classic Angel Food Cake

    3 hours 15 min

    Nothing quite beats a super-light, fat-free sponge cake! This one is no exception. Enjoy as is, with a simple dusting of icing sugar or with fresh berries.

    377 people made this

    Serves: 14 

    • 140g plain flour
    • 1 tablespoon cornflour
    • 300g caster sugar, divided
    • 12 egg whites
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons cream of tartar
    • 1/2 teaspoon salt

    Prep:30min  ›  Cook:45min  ›  Extra time:2hr cooling  ›  Ready in:3hr15min 

    1. Preheat the oven to 190 C / Gas 5. Make sure that your 26cm tube cake tin is clean and dry. Sieve together the flour, cornflour and 150g of the sugar; set aside.
    2. In a large bowl, beat the egg whites with vanilla, cream of tartar and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to beat to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sieved ingredients gradually, one third at a time. Do not overmix. Pour batter into prepared tin.
    3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tin upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the tin and invert onto a plate.

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    Reviews in English (363)


    Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.  -  04 Jul 2006  (Review from Allrecipes US | Canada)


    Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!  -  07 Feb 2005  (Review from Allrecipes US | Canada)


    Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack  -  07 May 2003  (Review from Allrecipes US | Canada)