Angel Cake with St Clement’s Cream

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      45 min

Appears in

By Geraldene Holt

Published 2011

  • About

Pure white cakes are usually produced by aeration with just the white of egg. Though less common in Britain, Angel Cakes are popular in North America where they are baked in purpose-made deep ring moulds. To accompany this delicate, snow-white cake, I’ve devised a light citrus cream.


  • 90 g / 3 oz plain white flour
  • 15 g / ½


Sieve the flour with the cornflour and 120 g / 4 oz of the sugar on to a sheet of paper. Whisk the egg whites with the cream of tartar in a wide bowl until stiff and fluffy but still a little moist –