Angel Cake


  • Cake Flour – 200g
  • Powdered Sugar – 350g
  • Almond Essence – 1 tsp
  • Salt – 1/4 tsp
  • Eggs (only Whites) – 14
  • Cream of Tartar – 2 tsp
  • Lemon Juice – 1 tsp

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Take cooker, add 500g sand and place metal vessel stand at the center and place a cooker plate/any plate over it
  2. Close the cooker lid and pre heat it for 20 minutes
  3. Spread the whites from the egg and keep aside at room temperature
  4. Take a bowl (should well cleaned and dried), add egg whites, use stand mixer (should well cleaned and dried) and beat them well for five minutes
  5. Then add salt, lemon juice, cream of tarter and beat them well till the egg become soft and foamy
  6. Add 170g of sugar graually, spoon by spoon and beat them in high speed
  7. Once the egg batter become creamy, turn off the mixer and keep aside
  8. Take a bowl and add cake flour, 180g sugar, salt and mix them well and thrice them twice to avoid lumps for perfect angle cake
  9. Add this flour gradually, and carefully fold them into the egg cream till th floor incorporated
  10. Take the tube cake pan which should be ungreased, fill the pan with cake batter and tap them to settle thoroughly
  11. Now open the cooker lid and place the cake pan over the cooker plate, close the lid
  12. And allow them for 50-60 minutes in medium flame, if you use oven, bake the cake for 45 minutes in 350 Fahrenheit
  13. After that open the lid and check the cake with toothpick or a thin rode, if cake is sticky and close the bake for another 5 minutes till cake top become golden brown
  14. Turn off the flame, open lid and transfer the cake on the wide plate and make it cool
  15. Garnish the cake with fresh cherries, strawberries
  16. Now, the amazing Angel cake is ready to serve

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