Flag

Angel Cake

10 servings
Intermediate
60 minutes
A charming, fun-filled cake for every celebration, whether birthdays or afternoon teas. Our Angel Cake recipe creates a lively, scrumptious dessert.
Made with light vanilla scented sponge and sweet icing with sprinkles, this mouth-watering cake will delight guests of all ages. Treat the young to the still very much young at heart.
Recipe Ingredients
How to Prepare
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Picture - Hero image

Recipe Ingredients

For the Cake
10Dr. Oetker Free Range Egg White Powder Sachets
1 tspDr. Oetker Cream of Tartar
250 gCaster Sugar (9 oz)
165 gPlain Flour (5 ½ oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Pink Food Colour Gel
For the Decoration
200 gIcing Sugar (7 oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Candy Mix Sprinkles
20 - 25 mlWater (4-5 tsp) warm

Buy the Products

Picture - Dr. Oetker Free Range Egg White Powder Sachets
Picture - Dr. Oetker Cream of Tartar
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Pink Food Colour Gel
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Candy Mix Sprinkles
1

Angel Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease a 24cm (9 1/2inch) diameter ring cake tin, with melted butter using a pastry brush, Sprinkle the greased tin with flour ensuring all the inside of the tin is coated.

2

In a large grease-free bowl whisk the egg whites and Cream of Tartar until very stiff – as if making a meringue mixture. Add half the sugar and the Vanilla Extract and whisk until thick and glossy.

3

Sift the flour and remaining sugar, in 4 batches, on to the egg whites, folding in gently but thoroughly after each addition.

4

Spoon a quarter of the mixture into another bowl and gently mix in a few drops of Pink Colour Gel.

5

Drop large spoonfuls of the plain mixture and smaller spoonfuls of the pink mixture into the tin, and gently swirl together to give a marbled effect.  Smooth the top and bake for 25 minutes until risen, firm to the touch and lightly golden. Turn on to a wire rack to cool.

6

To decorate, sieve the icing sugar into a bowl. Add the Vanilla Extract and mix in 4-5 tsp of warm water to make a smooth, glace icing. Drizzle over the top and sides of the cake and decorate with the sprinkles. Leave to set for a few minutes before slicing to serve.