Angel Food Cake

by Leah Halmagyi


  • 12 large egg whites, at room temperature
  • 1 tsp cream of tartar
  • 275g caster sugar
  • 2 tsp natural vanilla extract
  • 1 cup plain flour, triple-sifted
  • cream and berries, to serve


1 Preheat oven to 200°C. Combine the egg whites and cream of tartar in the bowl of an electric mixer and beta with the whisk attachment on high speed for 2 minutes. Add the sugar 1 Tbsp at a time, while whisking constantly, until a thick glossy meringue forms.
2 Fold in the vanilla and four with a whisk, then spoon into an un-greased angel food cake tin. Bake for 35-40 minutes, until deep golden and the top springs back when pressed. Invert onto a wire rack and leave for 1 hour. The cake will unmould as it cools. Serve with cream and berries.