A Match Made in Heaven: White Basics Diamonds Meets Angel Food Cake

When it comes to dining or tea time elegance, few things rival the timeless beauty of our Maxwell & Williams' White Basics Diamonds range. Embossed with a rippling faceted pattern, this porcelain collection offers classic dinnerware shapes and signature pieces that bring sophistication to your table. The range can be styled as a coordinated set or mixed with other White Basics pieces.

And what better way to complement this range than with a cake just as elegant? Enter the Angel Food Cake—a feather-light sponge cake made from whipped egg whites, sugar and flour. The delicate texture and pure white sponge give it an almost ethereal quality, earning its name as a cake “fit for angels.”

Baked in a tube pan and cooled upside down to preserve its volume, this cake is a true showstopper.

Angel Food Cake Recipe

Makes one 25cm cake

Ingredients:

1 cup sifted plain flour (generous)

2 Tbsp corn flour

1½ cups caster sugar

10–11 egg whites

1¼ tsp cream of tartar

½ tsp salt

1 tsp vanilla essence

½ tsp almond essence

Icing sugar, for dusting

Method:

1. Preheat oven to 160ºC. Sift the flours before measuring, then sift again four times with ½ cup of the sugar.
2. Beat the egg whites until foamy. Sift over the cream of tartar and salt, and beat until soft peaks form.
3. Add the remaining sugar in three stages, beating well after each addition. Stir in the vanilla and almond essences.
4. Gently fold in the flour mixture in two parts.
5. Pour into an ungreased 25cm tube cake tin. Bake for about 1 hour, until just golden on top.
6. Invert the tin and cool upside down for 1 hour. Remove and place onto a serving plate. Dust with icing sugar.

Present on an elegant white cake stand and serve with seasonal berries, a dollop of whipped cream—or on its own on a beautiful piece from the White Basics Diamonds range.

Original Recipe from 1000 Recipes by Martha Day.

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