Almond Angel Food Cake

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    Almond Angel Food Cake

    Almond Angel Food Cake

    (10)
    50min


    12 people made this

    About this recipe: The American classic fat-free sponge cake, which is easy to make and tastes fantastic. This version has the addition of chopped almonds.

    Ingredients
    Serves: 14 

    • 150g icing sugar
    • 140g cake flour
    • 1 tablespoon cornflour
    • 350ml egg whites
    • 1/4 teaspoon salt
    • 1 teaspoon cream of tartar
    • 1 1/2 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 200g caster sugar
    • 100g chopped almonds

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Sieve icing sugar, flour and cornflour together; set aside.
    2. In a large bowl, beat the egg whites on high speed until foamy. Continue to beat while adding salt, cream of tartar, vanilla and almond extract. Gradually add the caster sugar and continue to beat until stiff peaks form. Quickly fold in the flour mixture, 4 tablespoons at a time. Mix only until flour is incorporated. Do not overmix.
    3. Pour batter into a 26cm tube cake tin. Sprinkle top with chopped almonds. Bake in preheated oven for 35 to 40 minutes or until top of cake bounces back when lightly tapped. Remove from oven, invert tin and allow to cool in the tin. When cake Is cool, loosen sides with a long knife and remove to a serving dish.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (10)

    by
    21

    I found this a tad too sweet for my palate, but the wife loved it! It gets an extra star just for that!  -  20 Aug 2003  (Review from Allrecipes US | Canada)

    by
    19

    Just a note on the chopped almonds. One cup is way to many. I just eyed it and sprikled them on. It turned out to be a little under a half a cup. Other than that this is a GREAT recipe and all who have eaten it when I made it loved it.  -  16 Sep 2008  (Review from Allrecipes US | Canada)

    by
    17

    This is the first angel's food cake i have ever made and it turned out wonderful. I don't think I beat the egg whites long enough because it was not as fluffy as I have previously had. Also I did not have almonds so I used pecans instead.  -  28 Jun 2009  (Review from Allrecipes US | Canada)

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