ANGEL CAKE The Select Aisle


Recipe yields: 10-12 slices.


  • Castor sugar- 350g (1 ¾ cup)
  • TSA T-45 Cake flour- 133g (1 cup + 2 tbsp)
  • Salt- ¼ tsp
  • Egg whites- 12
  • Cream of tartar- 7g  (1 ½ tsp)
  • TSA Vanilla flavour- 7g (1 ½ tsp)
  • Whipping cream - 75ml (⅓ cup)
  • TSA Carnival sprinkles combo 


  1. Preheat the oven to 160°C.
  2. In a bowl, mix the flour, sugar, salt and set it aside.
  3. In a large bowl using a hand mixer, whip egg whites and cream of tartar together on low speed until it becomes foamy. Gradually add 1 cup sugar in small portions and increase the speed of the hand mixer, until soft peaks are formed. Then, add the vanilla flavour and beat it until it is incorporated.
  4. Slowly, sift the flour mixture into the egg white mixture in portions and gently fold them, without deflating the whipped egg whites. 
  5. Then, pour the batter into a 9 inch tube pan and bake them for 40-45 minutes. Rotate the pan halfway through baking to ensure even baking. 
  6. Once the cake is being baked, cool the cake by inverting the pan upside down on a wire rack until it is completely cooled. 
  7. Once the cake is cooled, run a thin knife around the corner and gently tap on the counter until the cake releases.
  8. For the frosting, whip the whipping cream at a high speed until stiff peaks are formed. Then, sprinkle some Carnival sprinkles on top of the cake, slice and serve them. 


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