Angel Food Cake for High Altitudes

    Angel Food Cake for High Altitudes


    24 people made this

    About this recipe: A super-light and delicious sponge cake, which is a cinch to make. Enjoy as is or decorate with whipped cream or your favourite icing.

    Makes: 1 23cm tube cake

    • 175g sifted plain flour
    • 2 tablespoons cornflour
    • 225g caster sugar
    • 350ml egg whites
    • 1 1/4 teaspoons cream of tartar
    • 3/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon lemon extract

    Prep:15min  ›  Cook:28min  ›  Ready in:43min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a large glass or metal bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add the sugar while continuing to beat to medium peaks. Since this is a high-altitude recipe, beat them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a quarter at a time. Spoon into a clean and dry 23cm cake tin.
    3. Bake for 25 minutes in the preheated oven, then increase the temperature to 190 C / Gas 5. Continue baking for another 3 minutes or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge and tap out firmly.

    This recipe works great at 1,600m (5,280 feet). If you live higher than that, consider using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.

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