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Angel Food Jam Cake Recipe

This cake. Ohhhh this cake.

It masquerades as this sweet little nothing of a cake, all unassuming and pretty. But it is a powerhouse.

Not unlike the recipe creator herself, Christina Lane.

Angel Food Jam Cake Photo

You see, Christina has been a contributor at Food Fanatic since the inception of the site. Here we are, more than four years later, and there are three books (and one mighty cute 2-year-old) under Christina’s belt.

That’s quite a set of milestones. I don’t care who you are.

Christina and I have been friends for years. We met on Twitter a thousand years ago, when it was relevant for more than reality tv stars-turned-politicians.

Angel Food Jam Cake Picture

And even back then, it was clear that Christina had a passion for scaled-down desserts, and nothing would stop her from conquering the world and sharing her passion.

And nothing has. Sweet & Simple is equally as good as her sisters, and contains by far my husband’s favorite recipe from any of the books and recipes on this site (and Christina’s own).

Angel Food Jam Cake Picture

It’s this Angel Food Jam Cake. It’s just close enough to Victoria Sponge Cake that it makes my husband one happy man.

And just small enough a cake for single servings to be the same size as a slice of toast, we didn’t waste one single, solitary crumb.

Christina calls for raspberry jam, which is what makes this most like Victoria Sponge to my husband, I think. But I’ll let you in on a little secret: you can use any jam that piques your fancy.

Angel Food Jam Cake Image

Or, if you’re like me, combine a couple because you’re terrible at this whole adulting thing, and didn’t have full jars of any one flavor.

Our Jam Cake ended up being a combination of raspberry and strawberry-rhubarb jams, and it was stunningly delicious. I also eyed up a jar of blackcurrant curd I’ve had in the fridge, unopened, just waiting for a day like this.

I thought long and hard about it – it would have been amazing. But it also might have soaked into the cake more than I wanted, and not left visible layers, which is one of the things that’s so pretty about this cake.

Angel Food Jam Cake Pic

So that’s an adventure for the next time we make this. Which is probably next week, if I’m honest – my husband and kid are still talking about how good it was.

You’ve got to pick up this book. It’s a game changer for anyone with a sweet tooth that’s also into the idea of portion control.

Besides. You can always make two cakes, with two different kinds of jam, if you’re feeding a crowd. 

Angel Food Jam Cake Photo

Angel Food Jam Cake Recipe

Amber Bracegirdle
Angel Food Jam Cake is a simple dessert you can make for any occasion. It makes about 8 slices, and with a dollop of whipped cream, has become our family’s favorite new cake!
No ratings yet
Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Cuisine Raspberries
Servings 8 1 slice
Calories 165.38 kcal


  • 0.75 Granulated Sugar divided
  • 0.5 All-Purpose Flour
  • 1 Cornstarch
  • 7 Egg White
  • 2 Pure Vanilla Extract
  • 0.75 Cream Of Tartar
  • 0.25 Fine Sea Salt
  • 6 Raspberry Jam or jam of choice
  • Fresh Raspberries for garnish
  • Whipped Cream for garnish


  • Preheat the oven to 325°F. Have a non-stick loaf pan ready, but do not spray it or flour it.
  • In a small bowl, combine 1/4 cup sugar, flour, and cornstarch. Whisk to combine and aerate and set aside.
  • To a large bowl or stand mixer bowl, add the egg whites, vanilla, cream of tartar, and salt. Beat on medium speed until foamy, about 30 seconds.
  • Leave the mixer on and stream in the remaining 1/2 cup of sugar, one tablespoon at a time until completely incorporated.
  • Continue beating on high speed until soft, floppy peaks form, about 4 minutes.
  • Remove from the stand mixer if using and fold in one-third of the dry ingredients by hand, using a spatula. Fold gently so as not to deflate the air you whipped into the egg whites.
  • Fold in each third of the dry ingredients completely, in increments, taking care not to deflate the batter and that no lumps remain.
  • Pour the batter into your loaf pan and bake for 38-42 minutes. You can tell the cake is done by touching the top, or cracks along the top – so long as neither are sticky, you’re good.
  • Immediately invert the loaf pan onto two cans or anything that will allow for air circulation underneath. The cake must cool upside down to prevent deflation.
  • When the cake is cool, run a knife around the edges and let the cake gently fall onto a cutting board.
  • Use a serrated knife or electric knife to cut the cake horizontally into three layers.
  • Measure two strips of plastic wrap that are 3-4 times the size of the cake out onto a clean surface. Place the bottom layer of cake in the middle of the plastic wrap.
  • Spread 3 tablespoons of jam onto the cake, creating an even coating.
  • Place the second layer on top, and repeat, topping with the last layer. Make sure each layer is aligned.
  • Wrap tightly within the plastic wrap, and press to make sure the cake is sticking together, and then place it back into the loaf pan you baked it in.
  • Refrigerate for at least 4 hours to set the layers.
  • Slice and serve with fresh berries and whipped cream.


Calories: 165.38kcalCarbohydrates: 35.28gProtein: 4.25gFat: 0.06gSodium: 121.09mgFiber: 0.19gSugar: 26.06g
Keyword Baked, Baking, Cakes, Cookbooks, Desserts, Easy, Jams, Jellies, Raspberries
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