Dairy Free Cranberry and Orange Angel Cake

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.


serves 12
115 g (4 oz) 3/4 cup of rice flour
285 g (10 oz) 1 1/2 cups of caster (superfine) sugar
10 medium free-range egg whites at room temperature
Generous 1/2 a teaspoon of Gluten free cream of tartar
1 tablespoon of orange liqueur
100 g (3 1/2 oz) 1/2 cup of cut dried mixed peel
70 g (2 1/2 oz) 1/2 Cup of dried and sweetened cranberries
1/2 teaspoon of ground cinnamon
1 teaspoon of caster (superfine) sugar


A heart-shaped or standard non-stick angel cake tin, lined with baking parchment (wax paper)

1. Preheat the oven to 180°C (350°F) gas 4

2. Sift together the flour and 100 g (3 1/2 oz) 3/4 cup of the caster (superfine) sugar into a bowl.

3. In another bowl, beat the egg whites until foamy, add the cream of tartar and beat until they form soft peaks.

4. Beat 2 tablespoons at a time of the remaining sugar into the egg whites, until you have used up all the sugar and the meringue is glossy and stiff.

5. Now fold in the liqueur and the mixed peel.

6. Carefully sprinkle a little of the flour mixture over the meringue and gently fold it in. Continue this process until all the flour has been incorporated.

7. Spoon the meringue mixture into the prepared tin and sprinkle the cranberries over the top.

8. Bake the cake for about 35 minutes, or until golden (an inserted skewer should come out clean if the cake is cooked through).

9. Allow the cake to cool a little in the tin, before turning out onto a wire rack.

10. Mix the cinnamon with the caster (superfine) sugar and sprinkle over the cake. Set aside to cool completely.

11. The cake is best eaten fresh on the day. it can also be served as a pudding with a large bowl of luscious red berries and a pool of thick seasonal fruit sauce.

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