Angel Food Cake

A no-butter, egg white only cake.  Serve with tea/coffee or as dessert with a warm custard, chocolate sauce or ice-cream!

Angel Food Cake

  • Servings: 12-15 slices
  • Difficulty: Average
  • Print


  • 1 cup Plain Flour
  • ¼ tsp. Salt
  • 10 Egg Whites, room temperature (use the yolks to make Bibique)
  • 1tsp. Cream of Tartar
  • 1 cup Sugar
  • 2 tsp. Vanilla essence
  1. Sift four and salt.
  2. Take a large bowl which is squeaky clean and absolutely dry to ensure the egg whites form soft peaks upon beating, otherwise are likely to fall flat.
  3. Place egg whites into the bowl and beat with an electric mixer until foamy.
  4. Add cream of tartar and continue beating till soft peaks form.
  5. Gradually add sugar in batches and continue beating till fully incorporated and the egg whites are stiff.
  6. Add vanilla and beat.
  7. Fold in the flour mixture and gently combine the dry and wet ingredients.
  8. Put into an ungreased tube pan (if available) and smooth the top. a tube pan with plain sides works best although I have used a bundt pan
  9. Place the cake into a cold oven, light-up the oven and bake 1 hour till golden.
  10. When pressed lightly the cake should spring back.

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