Angel Cake in 5 Minutes! Everyone is looking for this recipe!

Delight your palate with the irresistible Angel Cake. A perfect combination of textures and flavors that elevates the simplicity of ingredients to a level of delicious experiences. In this recipe, the smoothness of coconut cream harmonizes with the touch of white chocolate, creating a soft and irresistibly tasty cake. Follow our step-by-step guide and discover how to transform simple ingredients into a memorable dessert.


  • 6 eggs
  • 150g sugar ≈ 3/4 cup (5.3 oz)
  • 5g vanilla sugar ≈ 1 teaspoon
  • 20g all-purpose flour ≈ 2 tablespoons
  • 300g heavy cream ≈ 1 1/4 cups (10.6 oz)
  • A pinch of salt
  • 70g sugar ≈ 1/3 cup (2.5 oz)
  • 1 teaspoon lemon juice
  • 70g all-purpose flour ≈ 1/2 cup (2.5 oz)
  • 80g sugar ≈ 1/3 cup (2.8 oz)
  • 100g butter ≈ 7 tablespoons (3.5 oz)
  • Coconut flakes
  • White chocolate


  1. Separate the egg whites from the yolks.
  2. In a bowl, beat the egg yolks with 150g sugar until creamy.
  3. Add 5g vanilla sugar and 20g flour to the mixture.
  4. Add 300g heavy cream and mix well.
  5. Heat the mixture until thickened.
  6. Remove from heat, cover, and let the cream cool.
  7. In another bowl with the egg whites, add a pinch of salt, 70g sugar, and 1 teaspoon lemon juice, and beat for 7 minutes.
  8. Gently fold in 70g flour and 80g sugar.
  9. Pour this batter into a 20cm (8-inch) pan and bake at 170°C (340°F) for 35-40 minutes.
  10. While the cake cools, beat 100g butter in a bowl for 3-4 minutes.
  11. Gradually add the cooled cream mixture from step 5 and continue beating.
  12. Divide the cake into two layers and spread the prepared cream between and on top of the cake.
  13. Refrigerate for 2 hours.
  14. You can also spread the cream on the sides.
  15. Top with coconut flakes and white chocolate shavings.
  16. Enjoy your meal!

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