Honey Angel Food Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This honey angel food cake has become my go to dessert whenever I want something that tastes impressive but doesn't demand hours in the kitchen. With just 45 minutes from start to finish, you can have a gorgeous, golden cake cooling on the counter before dinner is even over. The honey adds such a lovely depth of flavor and natural sweetness, plus it's packed with antioxidants that make indulging feel just a little bit better. What I love most is how simple the ingredient list is and how forgiving this recipe turns out to be. Even on my busiest days, this cake comes together beautifully.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 3large eggs
- 100 ghoney
- 6 gbaking powder
- 1 gsalt
- 50 gunsalted butter, melted
- 150 mlmilk
- 20 gconfectioners' sugar
- 50 gground almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 900ml angel food cake pan and line it with parchment paper.
Tip: Use a non-stick spray for easy cake release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to incorporate air.
- 3
In a large bowl, whisk together softened butter, eggs, and honey.
Tip: Beat the mixture until light and fluffy.
- 4
Add the dry ingredients to the wet ingredients and whisk until combined.
Tip: Don't overmix.
- 5
Add the melted butter, milk, and confectioners' sugar. Whisk until smooth.
Tip: Adjust the batter if it's too thick.
- 6
Fold in the ground almonds.
Tip: Be gentle to avoid deflating the batter.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Run a knife through the batter to remove air bubbles.
- 8
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during baking.
- 9
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Invert the cake onto a wire rack to cool completely.
- 10
Once cooled, dust with confectioners' sugar and serve.
Tip: Store the cake in an airtight container for up to 3 days.
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