You can’t miss the recipe to make this popular cake!
200g butter, at room temperature
1 cup (200g) sugar
4 egg yolks
3/4 cup (90g) flour
3/4 cup (85g) cornstarch
pinch of salt
2 teaspoons baking powder
1 teaspoon vanilla essence or finely grated lemon rind
4 egg whites
1 tablespoon sugar
Beat butter and sugar until creamy.
Gradually add egg yolks, beating well after each addition.
Stir in vanilla essence or lemon rind. Fold in sifted flour, cornstarch, salt and baking powder.
Beat egg whites and sugar until stiff peaks form and gently fold into batter.
Spoon batter into a greased and floured 22cm angel cake tin.
Bake in a moderate oven for 45 minutes or until cooked when tested with a skewer.