Angel Food Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 12 egg whites (about 350 ml)
  • tsp cream of tartar


Whisk the egg whites until foaming, then add the cream of tartar and continue whisking until stiff. Add the sugar 1 tbsp at a time, whisking after each addition to form a stiff meringue. Fold in the flour, cornflour and vanilla. Pour into an ungreased angel cake or tube tin and