Angel cake

By Hope Malau
26 October 2015

Soft, spongy and sweet – this cake is just heavenly.

Serves: 6 Preparation: 15 min Cooking: 20 min

  • 11 egg whites
  • 7 ml (1½ t) cream of tartar
  • 375 ml (1½ c) caster sugar
  • 250 ml (1 c) self-raising flour
  • pink food colouring
  • 500 ml (2 c) icing sugar
  • 30 ml (2 T) water
  • 5 ml (1 t) rose water syrup

Preheat the oven to 180 °C.

1. In a bowl beat together the egg whites until soft peaks form. Beat in the cream of tartar and gradually add 250 ml (1 c) caster sugar, beating well after until the sugar dissolves.

2. Sift together the flour and remaining sugar. Fold the flour mixture and a few drops of food colouring to your taste into the egg mixture, then spread in a ring cake pan. Bake for 20 minutes.

3. Place the cake on a wire rack to cool. Remove the cake from the pan, using a palette knife to loosen the sides.

4. In a heatproof bowl combine the icing sugar, water and rose water syrup. Place over simmering water and cook, stirring until smooth. Drizzle over some food colouring until the colour is to your taste, then pour over cake before serving.

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