For the recipe Super Light Angel Cake
|150 g||Plain Flour (5oz)|
|200 g||Caster Sugar (7oz)|
|7||Dr. Oetker Free Range Egg White Powder Sachets x 7|
|1||Dr. Oetker Cream of Tartar Sachet x 1|
|2 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|Dr. Oetker Red Extra Strong Food Colour Gel (2-3 drops)|
|100 g||Icing Sugar (4oz)|
|Dr. Oetker Chocolate Silver Pearls to decorate|
Preheat the oven to 180°C Fan (160°C Fan, Gas Mark 4). Grease and line a 20cm (8inch) round deep cake tin with baking parchment.
Sift the flour and 7 tbsp sugar into a bowl. Put the egg whites in another bowl and whisk until foamy but not stiff. Add the Cream of Tartar and 2 tbsp remaining sugar, and whisk to form soft peaks.
Add the Natural Madagascan Vanilla Extract and remaining sugar and gently fold in. Gradually sift the flour and sugar mixture over the top, gently folding in after each addition. Add a little Red Gel Food Colour to the mixture and gently swirl in to give a marbled effect, but don't mix in completely.
Transfer to the prepared tin and bake for 25-30 mins until lightly golden and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin.
When ready to serve, turn on to a wire rack and peel away the parchment. Sift the icing sugar into a bowl and add sufficient water to make a soft icing. Drizzle half the icing over the cake. Add a few drops of colouring to the remaining icing and then drizzle on top.
Scatter over a few Chocolate Silver Pearls and allow to set for a few minutes before slicing to serve.
1 serving = 43g
|PER SERVING||PER 100G/ ML|