1 cup self raising flour
1 1/2 cups caster sugar
12 egg whites
1 1/2 tspns cream of tartar
1/2 tspn vanilla essence
1/4 tspn almond essence
icing sugar to dust
fresh fruit to serve
Preheat the oven to moderate 180C (350F). Have an ungreased angel food tin ready. Sift the
flour and 3/4 cup sugar together 4 times. Beat the egg whites with the cream of tartar and 1/4
tspn salt until stiff peaks form. Beat in the remaining sugar, 1 TBSPN at a time. Fold in the vanilla
essence and almond essence. Sift a quarter of the flour mixture onto the egg white and, using a
spatula, gradually fold in. Repeat with the remaining flour.
Spoon into the angel food tin and bake for 35-40 minutes, or until puffed and golden and a skewer
inserted in the centre comes out clean. Invert the tin onto a rack and leave to cool. Gently shake
to remove the cake. Dust with icing sugar and serve with fruit.
1 1/2 cups caster sugar
12 egg whites
1 1/2 tspns cream of tartar
1/2 tspn vanilla essence
1/4 tspn almond essence
icing sugar to dust
fresh fruit to serve
Preheat the oven to moderate 180C (350F). Have an ungreased angel food tin ready. Sift the
flour and 3/4 cup sugar together 4 times. Beat the egg whites with the cream of tartar and 1/4
tspn salt until stiff peaks form. Beat in the remaining sugar, 1 TBSPN at a time. Fold in the vanilla
essence and almond essence. Sift a quarter of the flour mixture onto the egg white and, using a
spatula, gradually fold in. Repeat with the remaining flour.
Spoon into the angel food tin and bake for 35-40 minutes, or until puffed and golden and a skewer
inserted in the centre comes out clean. Invert the tin onto a rack and leave to cool. Gently shake
to remove the cake. Dust with icing sugar and serve with fruit.
Little Leakers
Angel Food Cake