Lamington Angel Cake

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recipe by Nicky's Kitchen Sanctuary https://kitchensanctuary.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    606
based on 1 ratings

A light, fluffy angel food cake, coated in chocolate icing and coconut. It’s sweet and delicious!

recipe updated 8 Jun 2020

Ingredients

  • Golden caster sugar icon
    Golden caster sugar
    175 g (about ¾ cup)
  • Salt icon
    Salt
    ¼ tsp (about 1.5 g)
  • Plain flour icon
    Plain flour
    110 g (about ¾ cup)
  • Cornflour icon
    Cornflour
    2 tbsp (about 15.9 g)
  • Egg white icon
    Egg white
    12 (about 360 g)
  • Water icon
    Water
    2 tbsp (about 30 g)
  • Almond extract icon
    Almond extract
    1 tsp (about 4.4 g)
  • Cream of tartar icon
    Cream of tartar
    2 ½ tsp (about 7.62 g)
  • Icing sugar icon
    Icing sugar
    450 g (about 3 ¾ cups)
  • Cocoa powder icon
    Cocoa powder
    50 g (about ½ cup)
  • Butter icon
    Butter
    1 tbsp (about 14.4 g)
  • Milk icon
    Milk
    120 ml (about 120 g)
  • Dessicated coconut icon
    Dessicated coconut
    200 g (about 2 ½ cups)

Tools

  • kCook icon Stand Mixer
  • kCook icon Spatula
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Large mixing bowl
  • kCook icon Stand mixer bowl
  • kCook icon Large mixing bowl
  • kCook icon Tube pan - 10 x 4"
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 175°C
  2. Add golden caster sugar, salt, plain flour and cornflour to a clean large mixing bowl
  3. Mix together then set aside
  4. Add egg white, water, almond extract and cream of tartar to a clean stand mixer bowl
  5. Whisk - approx 5 sec, low speed
  6. Whisk until foamy and continue - medium speed
  7. Add golden caster sugar to the stand mixer bowl gradually and continue mixing
  8. Transfer content of large mixing bowl to stand mixer bowl bit by bit
  9. Fold until combined
  10. Transfer content of stand mixer bowl to tube pan
  11. Bake until browned at edges - 35 min, 175°C
  12. Let cool on round wire rack
  13. Remove onto cooling rack
  14. Add icing sugar and cocoa powder to a clean large mixing bowl
  15. Add butter and milk to a clean saucepan
  16. Heat until melted
  17. Transfer content of saucepan to large mixing bowl
  18. Mix until thickened
  19. Frost
  20. Decorate with dessicated coconut
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