Low-Fat Sponge Cake

    1 hour 10 min

    A super-light and incredibly delicious cake, which is simple to make. Enjoy with a light dusting of icing sugar and fresh berries, if desired.

    61 people made this

    Makes: 1 26cm tube cake

    • 18 egg whites
    • 2 teaspoons cream of tartar
    • 1 pinch salt
    • 300g caster sugar
    • 130g plain flour
    • 2 tablespoons cornflour
    • 60g icing sugar
    • 1 teaspoon vanilla extract

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Sieve flour, cornflour and icing sugar together 5 times and set aside.
    2. In a large clean bowl, beat egg whites with 1 pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating and continue to beat until very stiff. Add vanilla.
    3. Quickly fold in flour mixture. Pour into a 26cm tube cake tin.
    4. Bake at 180 C / Gas 4 for 45 minutes.

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    Reviews in English (48)


    I have also made this recipe twice and took the advice from a previous reviewer and added a little extra vanilla. The first time I made this I forgot that you must turn an Angel food cake upside down to cool, otherwise the bottom of your cake will become very dense. I turn it upside down into a colander and it worked pretty well to keep the shape.  -  04 Sep 2006  (Review from Allrecipes US | Canada)


    This cake was soooo good! This was my first attempt at making a homemade Angel Food Cake. You don't realize how much you can taste the preservatives in a boxed mix until you make one from scratch! One word of advice though..make sure you have a HUGE bowl available for the folding step of the recipe.  -  19 Jun 2001  (Review from Allrecipes US | Canada)


    I've made this cake twice. You must make sure to add the flour mixture slowly while stirring to avoid lumps. I added more vanilla and a few drops of almond flavoring.  -  26 Feb 2000  (Review from Allrecipes US | Canada)