Cake & Cookie Recipes > Angel Cake 2

How to make angel cake 2:
Another Angel Cake recipe to try.


1/2 cup plain/all purpose flour
1/2 cup caster/superfine sugar
2/3 cup egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
(see measure conversions for more information)


- Sift the flour 3 times and then sift again with a quarter of the sugar.
- Put the egg whites in a large, clean, dry bowl and whisk until frothy.
- Sprinkle on the cream of tartar and continue whisking until the white stands up in peaks. Avoid over whisking to a point when the white loses its glossiness.
- Lightly beat in the rest of the sugar and vanilla essence.
- Using a tablespoon, carefully and gradually fold in the sifted flour and sugar.
- Pour into an ungreased layer cake pan and gently cut through the mixture with a knife to release the air bubbles.
- Bake for 40 to 45 minutes at 140 degrees centigrade increasing the heat to 160 degrees centigrade (see temperature conversions) for the last 10 to 15 minutes.
- Allow the cake to stand for 30 minutes in the inverted tin, then turn out on to a cooling tray. (When the top springs back on finger pressure the cake is cooked).

See alternative Angel Cake Recipe