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Angel Food Cake

¾ cup caster sugar angel.jpeg
1 cup flour
12 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
An extra ¾ cup of caster sugar
2 teaspoon vanilla essence

Preheat oven to 160°c. Have a Angel Food Cake tin at the ready – this is NOT to be sprayed or greased in any way and does not require any lining with baking paper.

Sift the first ¾ cup of caster sugar and flour 3 times to really aerate it and set aside.

Place egg whites, cream of tartar and salt into a large bowl (preferably metal, glass or china – not plastic.) Using an electric beater, beat until soft peaks form. Gradually add the 2nd measure of ¾ cup caster sugar and beat until the mixture is thick and glossy. Turn the beater to low speed and add the vanilla essence, then slowly mix or fold in the sifted flour and sugar. Spoon into the angel cake tin and bang it down a couple of times on the bench to remove any air pockets.

Bake for 30-40 mins until dry textured and golden brown. Turn upside down and cool on the bench inverted (very important) until cold.

When cold, run a knife around the edge of the tin and carefully lift off the base. Slice with a serrated knife.

This cake can be sliced into 3 layers and filled with frosting, cream or lemon curd ect.

A fat free dessert than can be toasted and served with fresh berries of fruit ect.


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Kitchen Kapers
Ashburton Arcade
105 Tancred Street

Email: kitchenkapers@xtra.co.nz
Phone: 03 308 8287

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