In Home Chefs Club, How Tos, Inspiration, Recipes

An Angel Food Cake is a light and very fluffy cake that uses whipped egg whites to hold its structure and a small amount of flour and corn flour to stabilize the cake. It is lower in calories than your average cake.

Prep time: 30 minutes

Cooking time: 35-45 minutes

Total time: 1 hour 15 minutes

Makes 1 x 22 cm Bundt cake


For the Cake:

100 g cake flour

40 g corn flour

250 g castor sugar

370 g egg whites

7.5 ml (1 ½ tsp) cream of tartar

Pinch of salt

10 ml (2 tsp) vanilla extract or paste

For the Whipped Yoghurt Cream:

125 ml (1/2 cup) whipping cream

125 ml (1/2 cup) plain low-fat yoghurt

60 ml (1/4 cup) berry puree

Fresh seasonal berries, to taste

Shop the KitchenAid Stand Mixer


For the Cake:

Preheat the oven to 170°C. Spray a very thin layer of non-stick cooking spray in your Bundt tin and dust with flour, shaking off all excess flour.

Sift together the cake flour and repeat the process. Add about 1/3 of the sugar to the flour mixture and sift again.

Place the egg whites in your mixer bowl. Use the whisk attachment to whisk the egg whites until foamy. Add the cream of tartar and a pinch of salt. Whip until stiff peaks form, adding the sugar little by little. Lastly add the vanilla.

Sift the flour mixture into the meringue and fold it in lightly. Do not overmix because you will lose all the captured air that will help the cake to rise.

Pour the mixture into the prepared cake tin and bake for about 35-45 minutes. Turn the cake out on a cooling rack and allow to cool completely while preparing the topping.

For the Whipped Yoghurt Cream:

Using the whisk attachment, whisk the cream to soft peaks and then fold through the yoghurt and berry puree.

Top the cake with the yoghurt cream and finish with seasonal berries.

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