Kathy's angel food cake

Who better than an American to share an angel food cake recipe? Especially one who also passed on the unique tin in which these lighter than air cakes are baked.


I have baked this cake many times and although it is quite simple, it is a showstopper.  Note, too, that the only fat is in the cream you put on top!

1 scant cup plain flour

1 1/2 cups icing sugar

12 egg whites, room temperature (OR use 4 sachets of frozen egg whites, thawed)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 cup castor sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond flavour (optional)


Set oven to 185C (165C for fan-forced) Do not grease the 25cm tube pan.

Sift the flour and icing sugar together into a bowl and mix with a wire whisk.

Using a large mixer, beat the egg whites together with the salt and cream of tartar just until frothy.

While still beating, gradually add castor sugar, a tablespoon at a time. Beat until stiff.

Reduce the speed of the mixer and fold in the vanilla, and almond flavour if using.

Sprinkle the flour-icing sugar mixture in slowly, folding in just until it disappears.

Spoon the mixture into the tube pan and cut through to remove all air pockets.

Bake for 30-35 minutes. Test with a skewer to see if it is done. Invert the cake while still in the tube pan on a bottle, if it has no 'legs', otherwise stand it on its 'legs' on the benchtop or a rack.

Let cool completely.

Remove from the pan, place on a serving plate and decorate with cream, lemon curd, berries, sugar bark* or anything else you like.

*Sugar Bark: Place castor sugar on a foil-lined tray and bake in a preheated 200C oven until it goes golden - about 20 minutes, but keep an eye on it! Cool, then break into pieces to decorate

Thank you, Kathy!



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