Mary Berry Angel Food Cake Recipe

This light, fluffy Mary Berry Angel Food Cake is made with fresh egg whites and plain flour and ready in 1 hour and 5 minutes. The tall, snow-white sponge springs back perfectly when gently pressed after cooling upside down. I love serving it with fresh berries and cream for a simple weekend treat.

What I Learned Making This

I used to think making a fat-free sponge would result in a dry texture, but this recipe proved me wrong. Beating the egg whites to just the right consistency is absolutely crucial for the final height. If you over-beat them, the cake becomes incredibly difficult to fold.

The biggest surprise was leaving the tin completely ungreased so the batter could climb the sides. I once tried buttering the tin and the cake completely collapsed during baking. Trusting the process and cooling it upside down secures that airy crumb.

Mary Berry Angel Food Cake Ingredients

• 10 large egg whites (room temperature)
• 1 tsp cream of tartar
• 300g caster sugar
• 125g plain flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp lemon extract

How To Make Mary Berry Angel Food Cake

1. Prep the oven: Preheat your oven to 160C (140C fan) and set out an ungreased 25cm angel food cake tin.
2. Whisk the whites: Beat the egg whites and cream of tartar in a large bowl until soft peaks form.
3. Add the sugar: Gradually whisk in 150g of the caster sugar until firm, glossy peaks form.
4. Sift the dry ingredients: Sift the remaining 150g sugar, plain flour, and salt together three times for maximum air.
5. Fold the batter: Gently fold the flour mixture and extracts into the egg whites in three batches, being careful not to deflate it.
6. Bake the cake: Spoon into the ungreased tin, smooth the top, and bake for 45 minutes until golden and springy.
7. Cool upside down: Immediately invert the tin onto a bottle neck and leave to cool completely before removing.

Recipe Tips

• Spotlessly clean bowl: Any grease will stop the egg whites from whipping properly and reaching full volume.
• Do not grease the tin: The batter needs to grip the dry sides of the pan to rise tall and stay supported.
• Sift multiple times: Sifting the flour three times guarantees a feather-light texture without heavy lumps dragging the batter down.

What To Serve With Angel Food Cake

Serve this airy sponge with a generous dollop of softly whipped cream and a handful of fresh strawberries. A sharp lemon curd or raspberry coulis also cuts through the sweetness beautifully.

How To Store

Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months if tightly wrapped in cling film and foil.

FAQs

Why did my angel food cake collapse?

You may have greased the tin or under-whipped the egg whites. The pan must be completely dry and grease-free to give the batter grip.

Can I use carton egg whites?

Freshly separated egg whites whip up much better and hold more air than pasteurised carton whites. It is worth taking the time to separate fresh eggs.

How do I get the cake out of the tin?

Once completely cool, run a thin palette knife around the outer and inner edges to release it. Tap the bottom firmly if it sticks.

Nutrition

• Calories: 160 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 110mg
• Total Carbohydrate: 35g
• Protein: 4g

Try More Recipes:

• Mary Berry Mincemeat Cake Recipe
• Mary Berry Lemon Cake Recipe
• Mary Berry Marble Cake Recipe