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Coffee and walnut angel cake

Coffee and walnut angel cake

Total Time
1 hr
25 min
35 min
Topped with a drizzly glaze and toasty nuts, this light-as-air coffee cake is guaranteed to impress!


Instant coffee powder

1 tsp

Plain flour

140 g

Icing sugar

1¼ cup(s), (200g)

Egg white

12 medium

Cream of tartar

1½ tsp

Vanilla bean extract, alcohol free

1 tsp

Instant coffee powder

¼ tsp

Icing sugar

90 g


20 g, toasted, chopped


  1. Preheat oven to 170°C. Stir coffee into ¼ cup (60ml) hot water in a small jug until dissolved. Cool.
  2. Sift flour and 50g of the icing sugar into a bowl and set aside.
  3. Beat egg whites in a large bowl with electric beaters until foamy. Beat in cream of tartar and ¼ teaspoon salt, then beat in the remaining 150g icing sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. Using a large, metal spoon, fold in coffee mixture and vanilla, then fold in the reserved flour and icing sugar mixture in 3 batches until just combined (be careful not to overmix).
  4. Spoon mixture into an ungreased 24cm angel cake tin or loose-base ring tin (see tip). Bake for 30-35 minutes, until puffed and golden. Turn the tin upside down on a wire rack and leave to cool completely. Run a palette knife around the inside of the tin to loosen the cake and gently release. Transfer cake to a plate or cake stand, base-side up.
  5. To make glaze, stir coffee into 1 tablespoon hot water in a small bowl until dissolved, then stir in icing sugar until smooth. Pour glaze over cake, allowing it to drip down the side. Sprinkle with walnuts.


Angel cakes are cooked in an ungreased cake tin to allow the light, airy mixture to grip the side of the pan as it rises. It will release from the side of the tin as it cools. You can buy angel cake tins and loose-base ring tins from specialty kitchenware stores or online.