ExpressoShow Recipe: HoneyComb AngelFood Cake

angel_food_cake_1AngelFood Cake has to be one of my favourites. It has a super, crazy light texture (this is what gives this delicate cake its cute name) it also gives you a false sense of security that this cake won’t go straight to your ass. Today I have laden this beauty up with buttercream icing, drizzled it in honey and topped that all of with a bag of Ma Mere Maison Macadamia & Honeycomb brittle- I have really gone to town. That Said, you are welcome to cut the cake in two and simply pack it full of fresh berries, banana pieces, Fresh Mango or whatever you have available. The actual cake is not very sweet at all so it provides quite a rad canvass to really go all out on the wild toppings front. If you want to be completely outrageous, you can cut it while it is still hot and smother the inside with ice cream (don’t be scared to drizzle a little honey in there too) then put the hot top back on. The ice-cream will melt into the cake and turn it into a taste rocket that will send you straight to Heaven.

1 cup Cake flour
1 1/4 cups castor sugar
a pinch of salt
12 egg whites
1 tsp cream of tar tar
1 tsp vanilla seeds
Pre-heat the oven to 180


  • Sift together the flour, 1/4 cup of sugar and the salt in a big bowl.
  • In a separate bowl, whip the egg whites up, once they are foamy, sprinkle in the cream of tar tar (this will stabilise the egg whites and keep them nice and fluffy ). Once you have soft peaks, gradually add in the remaining cup of castor sugar table spoon at a time. Make sure to beat until the sugar has dissolved before adding more. (if you add it all at once, your meringue will become watery and gross) Continue to beat until stiff peaks form then add in the Vanilla Seeds and beat until they are well dispersed.
  • Fold 1/3 of the Meringue into the dry ingredients. Once fully incorporated, fold in the remaining 2/3 and gently fold in until just combined.


  • Pour the cake batter into a un-greased, 25cm cake tin and bake for 30 minutes or until a skewer inserted comes out clean. Take the cake out of the oven and cool, upside down, until totally cool.

While the cake is cooling, make your BUTTERCREAM FROSTING:

250g softened butter
3-4 cups icing sugar, SIFTED
1 teaspoon vanilla seeds
2 tablespoons honey
1 bag Honeycomb (crushed)


  • Beat the butter in your KitchenAid on High with the whisk attachment. I beat mine for a minimum of 5 minutes until I have a light, fluffy texture. Then, slowly add in the icing sugar until you have a smooth consistency.
  • Beat in the vanilla seeds and the honey and continue to whip until all the ingredients are nicely combined.


Once the cake is cooled and plated, use a piece of fishing gut to cut the cake into thirds, horizontally. Fill each layer with a generous layer of Buttercream, a drizzle of honey and some crushed HoneyComb.


Try not to eat it all at once!


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