Nutritional Info

Nutrition Facts

Serving Size 1 (0g)

Calories 2
Calories from Fat 1 (77%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 1.2mg 0%
Potassium 20.7mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Angel cake is one of those recipes that work well for almost any occasion. I love to serve this recipe during the holiday season, for a light, yet sweet finish to dinner.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
4 1/2 Ounce(oz)  plain flour, sifted
2 Tablespoon(T)  cornflour
10 Ounce(oz)  caster sugar
10   egg whites
1/2 Teaspoon(t)  cream of tartar
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  vanilla essence
1/2 Teaspoon(t)  almond essence


Preheat the oven to 325° F. Sift the flours before measuring, then sift them 4 times with 3 ounces of the sugar. With an electric mixer, beat the egg whites until foamy. Sift over the cream of tartar and salt and continue to beat until the whites hold soft peaks when the beaters are lifted. Add the remaining sugar in 3 batches, beating well after each addition. Stir in the vanilla and almond essences. Add the flour mixture, in 2 batches, and fold in with a large metal spoon after each addition. Transfer to an ungreased 10 inch tube tin, and bake until just browned on top, about 1 hour. Turn the tin upside down onto a cake rack and let cool for 1 hour. If the cake does not turn out, run a knife around me edge to loosen it. Invert on
a serving plate. When cool, lay a star-shaped template on top of the cake, sift over icing sugar and remove template.

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