American Angel Cake Recipe

American Angel Cake
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  • Icing sugar (sifted) 150g = 5 oz
  • Plain flour 120g = 4 oz
  • Egg whites 385 ml(12-14 egg whites)
  • Instant coffee 3 tbs (granules or powder)
  • Cream of Olpers 1/2 tsp
  • Caster sugar 250 g = 9 oz
  • Coffee icing as required
  • Almonds 75g (roasted or toasted, coarsely chopped)
  • Margarine 1 oz
  • Cooking Directions


    1. Preheat oven to 19oC = 75oF = Gas 5.

    2. In a small bowl, with fork, stir sifted icing sugar and flour, set aside.

    3. In a large bowl, with electric mixer on full speed, beat egg whites with instant coffee and cream of tartar and margarine, until soft peaks form.

    4. Gradually sprinkle in caster sugar, 2 tbsp at a time, beating until sugar completely dissolves and whites stand stiff peaks.

    5. With rubber spatula or wire whisk, fold in flour mixture just until flour disappears.

    6. Pour mixture into un-greased 25 cm = 10 inch angel cake tin or 3.5 liter = 6 pint ring mold.

    7. Bake cake for 35-40 minutes or until top springs back when lightly touched with finger.

    8. Invert cake in tin or mold on to funnel or bottle, cool completely in tin or mold.

    9. With palette knife, carefully loosen cake from tin or mold, then place on cake plate.

    10. Spread coffee icing on top of cake.

    11. Sprinkle chopped almonds on icing.

    12. For Coffee icing: In a small bowl, stir 1 tbsp instant coffee granules or powder with 2 tbsp very hot water until coffee dissolves.

    13. Stir in 175g = 6 oz icing sugar, sifted, until smooth.

    14. Topping: Coarsely chopped toasted almonds and coffee icing add crunch and flavor to this light as air cake,

    15. but if you omit them the cake will be very low in calories.

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