Angel food cake

Recipe from: 12/1/2007 12:00:00 AM

Ingredients 7
Servings 2
Minutes 35


Serving Change
  • 12
    large egg whites
  • 375
    castor sugar
  • 250
    sifted cake flour
  • 2
  • 7
    cream of tartar
  • 250
    white sugar
  • 5
    vanilla essence


1. Set oven rack in lower third of oven and preheat oven to 180°C.
2. Sift together castor sugar, flour and salt on to a sheet of wax paper using a fine sieve.
3. Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks.
4. Add sugar gradually, continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla.
5. Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly. Fold in remaining dry ingredients, one third at a time.
6. Gently pour batter evenly into ungreased 20cm tube pan and bake until top is light golden,+/-45minutes. (Cake retracts a bit from pan and springs back when touched lightly. A skewer inserted into the cake should come out clean).
7. Invert pan onto wire rack and cool cake completely. To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake appears free.
8. Cover pan with a metal rack or serving plate and invert, tapping pan firmly to loosen cake. Lift pan from cake. (It should come out easily, like a pillow taken out of a slipcover.)
9. Sprinkle with icing sugar. Slice cake with a serrated knife, using a sawing motion.

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