Angel food cake with beetroot icing and dried pomegranate

Angel food cake with beetroot icing and dried pomegranate

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8 to 10
  • Easy
  • 30 minutes
  • 45 minutes


  • 90 g cake flour
  • 30 g corn flour
  • 300 g white sugar
  • 12 free-range egg whites
  • 1½ t cream of tartar
  • A pinch of salt
  • 1 t vanilla extract
  • Dried pomegranate seeds, for sprinkling
  • For the icing, cream together:
  • 200 g icing sugar
  • 1/3 cup butter, softened
  • 5 t cream cheese
  • 1 t vanilla extract
  • 1 small beetroot, peeled and finely grated

Cooking Instructions

Preheat the oven to 160°C. Sift the flour, corn flour and 100 g of the sugar together. Whisk the egg whites until stiff peaks form and add the cream of tartar and salt. Whip the remaining sugar into the egg whites, one tablespoon at a time.
Continue whisking for 1 minute and then add the vanilla extract. Fold the flour mixture into the egg mixture in three batches, then spoon into a nonstick baking tin. Bake for 40 to 45 minutes or until cooked through.
Remove from the oven, cover with a damp cloth and allow to cool. Spread the icing over the cake and sprinkle with dried pomegranate seeds. Wrap the cake in white greaseproof paper, tie with a ribbon and fresh flowers and offer with a bottle of rosé.

Jacques Erasmus Recipe by: Jacques Erasmus
View all recipes

Social Media

Related Recipes