White Chocolate and Raspberry Angel Cake Recipe

White Chocolate and Raspberry Angel Cake Recipe

This comforting angel cake recipe from “Chocolate Fit for a Queen” is just perfect to go alongside a cup of tea whilst catching up with friends, we think it would make a great addition to an afternoon tea party! 

White Chocolate and Raspberry Angel Cake
White Chocolate and Raspberry Angel Cake Recipe

Serves 12


  • a little vegetable oil, to grease
  • 175g caster sugar
  • 75g plain flour, plus extra to dust
  • 6 medium egg whites at room temperature
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
  • 2 tbsp freeze-dried raspberry bits


  1. Preheat  the oven to 190°C/fan 170°C/gas  5. Grease a 24cm  ring cake tin well with  oil.
  2. Whizz  the sugar in a food  processor to make it even finer. Put half in a bowl  and stir in the flour. Sift this mixture into a separate  bowl  – this helps to produce a lovely  light  sponge.
  3. Put the egg whites. vanilla extract and cream  of tartar into a large bowl  and whisk  gently, using a hand whisk, to mix everything together lightly. Increase the speed and continue to whisk, gradually adding in the remaining sugar, until  the mixture leaves a ribbon-like trail  when you lift  the beaters.  You can also do this in a freestanding mixer  if you have one.
  4. Sift over the sugar and flour  mixture, then scatter  the freeze-dried raspberry bits on top. Fold everything together until  smooth.
  5. Spoon  the mixture into  the tin and bake for 30-40 minutes until  the mixture is golden and feels firm  when you press it. Leave to cool  in the tin upside  down on a wire rack.
  6. Once cool, use a palette knife to carefully tease the sponge away from  the sides of the tin then shake it out  on to the wire rack. Transfer to a serving plate.
  7. To serve, whip  the double cream  in a bowl  with  the icing  sugar. Spoon  all over the cake, then scatter  over the raspberry bits and white  chocolate and serve.



Chocolate Fit for a Queen by Historic Royal Palaces is published by Ebury Press £10

Available to buy from Amazon






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