Angel Cake

Angel Cake

From Life Love and Sugar but Mum’s is simila


  • 75 g plain flour
  • 60 g granulated sugar
  • 5 egg whites
  • pinch of salt
  • ½ tsp cream of Tartar
  • ½ tsp vanilla
  • few drops almond essence
  • 105 g granulated sugar

American Frosting:

  • 270 g granulated sugar
  • 125 ml water
  • 1 egg white
  • chopped nuts, cherries, etc.


  1. Set oven to 190 °C.
  2. Sift flour with 60 g granulated sugar four times.
  3. Place egg whites in large bowl with salt, cream of Tartar and flavourings. Whisk very well till stiff.
  4. Gradually whisk in 105 g granulated sugar.
  5. Fold in sifted flour and sugar with metal spoon.
  6. Push batter into 20-cm tube tin.
  7. Cut through any larger air bubbles.
  8. Bake for 35 minutes or till skewer comes out clean.
  9. Invert cake tin onto wire tray for 1 hour to cool.
  10. Remove cake from tin.

Note: Roughly chopped crystallised pineapple, cherries or walnuts can be folded into batter.

American Frosting:

  1. Put sugar and water into pan.
  2. Heat gently and stir till sugar has dissolved.
  3. Bring to boiling point and boil till little thread is formed by syrup (232 °C) then leave to cool slightly.
  4. Whisk egg white till very stiff, gradually adding syrup and beating well in between.
  5. Whisk mixture over hot water till it becomes slightly granular around sides of basin.
  6. Remove from heat and continue whisking till it holds pattern of whisk.
  7. Spread quickly over cake. Pull up points with teaspoon.
  8. Quickly, before icing sets, decorate with chopped nuts or cherries, etc.

Abbreviations / Volumes / Temperatures
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