Angel Cake


4 oz flour

9 oz sugar

9 egg whites

2 teaspoons cream of tartar

1/w teaspoon salt

1 teaspoon vanilla essence

1/2 teaspoon almond essence


Sieve flour several times, and then sieve sugar.

Add a third of the sugar to the flour.

Put egg whites and salt in a separate bowl, and whisk until firm, then add cream of tartar.

Continue to whisk until mixture is stiff and will stand in peaks.

Add the rest of the sugar and then flavourings.

Fold in flour and sugar mixture very lightly and carefully.

Pour into an ungreased 8 inch ring tin, and with a knife cut mixture several times. (This prevents the texture of the finished cake from being too open).

Bake in a slow oven (175°C) for 45-50 minutes. Turn upside down on a cake rack and leave for at least an hour before gently easing the cake out.

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