Vanilla Frosted Angel Food Cake

Try this Vanilla Frosted Angel Cake with your favourite tea.






  • 80 g cake flour
  • 340 g (425 ml) Huletts White Sugar
  • 360 g egg whites (±9 extra-large eggs)
  • 5 ml (1 t) cream of tartar
  • 10 ml (2 t) vanilla essence
  • Zest of 1 lemon
  • 10 ml (2 t) lemon Juice
  • 500 g (960 ml) Huletts Icing Sugar
  • 500 g butter


  1. Preheat the oven to 165 ºC.
  2. Combine the flour and half the sugar.
  3. Whisk the egg whites, other half of the sugar and cream of tartar to a thick meringue.
  4. Combine the lemon juice, lemon zest and vanilla essence.
  5. 5. Gently fold the flour mixture, the lemon mixture and vanilla essence into the meringue.
  6. Transfer mixture into an ungreased chiffon cake tin and bake for 45 minutes.
  7. Once baked, remove the tin from the oven and gently turn the tin over onto a worktop, allow to cool completely. This will set the shape so that this very light cake does not collapse.
  8. Beat the icing sugar and butter together until creamy consistency.
  9. Once cooled release the cake from the tin and cover with icing.

Top tips

BUTTER: DO NOT Microwave

Rather, thinly slice and cut into different lengths to make creaming easier.

Don’t be vanilla

Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.


Place in warm water while preparing other ingredients for the recipe.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g