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    Angel Food Cake

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    Angel Food Cake

    Serves: 10


    • 125g plain flour
    • 375g caster sugar
    • 12 medium egg whites
    • Half teaspoon cream of tartar
    • 2 teaspoons grated rind of lemon
    • Half teaspoon vanilla extract
    • Chocolate quail eggs (optional)


    1. Pre-heat oven.
    2. Sift the flour and half the sugar into a bowl and set aside.
    3. Beat the egg whites and cream of tartar in a bowl until soft peaks form.
    4. Gradually add the remaining sugar and beat until the egg whites are thick and glossy.
    5. Fold in the lemon zest, vanilla and flour mixture. Pour the mixture into a non-greased 23cm angel food cake tin and bake at 190°C/gas mark 5 for 30 minutes, or until a skewer inserted comes out clean.
    6. Invert the tin onto a wire rack and allow to cool. Run a knife around the edges of the tin to release the cake.
    7. Serve in wedges with chocolate quail eggs (optional).

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