The angel cake is a delicious, soft, light, and easy-to-make cake.
Moist, tender, and fragrant, it is the perfect dessert for breakfast or a snack, but also, for those who love delicate flavors, as a dessert. Flour, sugar, eggs, almonds, yogurt, and seed oil, without butter, delicately scented with vanilla, it is as soft as a cloud, absolutely heavenly.
Read how to make the angel cake with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 6.35 oz sugar
- 0.5 cups plain yogurt
- 0.42 cups vegetable oil
- 1.75 cups all-purpose flour
- 1.76 oz blanched almonds (finely ground or almond flour)
- 1 teaspoon vanilla extract
- 1 pack baking powder
- powdered sugar (for decoration)
Preparation of the Angel Cake
In a large bowl, beat the eggs with the sugar and vanilla extract until you have a light and frothy mixture.
While still mixing with the electric beaters, gradually add the vegetable oil, and then the yogurt.Finally, incorporate the all-purpose flour, almond flour (or finely ground blanched almonds), and baking powder, mixing gently with a spatula in a folding motion until you get a homogeneous mixture.
Grease and flour a 9.5-inch diameter cake pan and pour the prepared batter into it.Bake in a preheated static oven at 350°F for thirty minutes, then do the toothpick test: insert a wooden toothpick into the cake, and it should come out dry; otherwise, continue baking.
When the cake is cooked, remove it from the oven and let it cool completely in the pan.
Then transfer your angel cake to a serving plate, decorate it with powdered sugar, and serve.
Notes
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