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Angel Food Cake


50g Prima Top Flour
70g Icing Sugar
220g Egg White (about 6 eggs)
70g Caster Sugar
3/4 tsp Cream of Tartar
1/8 tsp Salt
Cream & Strawberries (optional)
Make about 2 small angel food cakes


  1. Preheat the oven to 175oC.
  2. Sift the top flour and icing sugar together 2-3 times..
  3. In a metal bowl free of oil. whisk the egg white and cream of tartar at low speed for 1 min till white.
  4. At high speed add in caster sugar & salt and continue to whisk for 6 minutes till stiff peaks are formed.
  5. Add in one-third of the flour mixture and gently fold to combine. Repeat folding in the remaining flour mixture. Do not over-fold, otherwise the batter will be lumpy.
  6. Divide the batter into 2 ungreased 12.5cm angel food cake moulds about 200g each. Gently knock the moulds against the table to help the batter settle.
  7. Bake in the oven at 175oC for about 25-30 minutes until the cake springs back when pressed.
  8. Remove from the oven and let it cool for about 1 hour before loosening the cakes from the moulds with a metal spatula.

Serve with cream and strawberry.

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