Super Light Angel Cake

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This heavenly recipe is light as a feather and fat free.

12 slices

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Super Light Angel Cake

For the 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

preparation

Preparation

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Scatter over a few Chocolate Silver Pearls and allow to set for a few minutes before slicing to serve.

1 serving = 43g

Nutritional Information for the recipe Super Light Angel Cake

Per Serving Per 100 g / ml
Energy 674 kJ
161 kcal
1604 kJ
383 kcal
Fat 0.32 g 0.77 g
Carbohydrate 35.18 g 83.75 g
Protein 3.74 g 8.92 g

preparation

Preparation

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Scatter over a few Chocolate Silver Pearls and allow to set for a few minutes before slicing to serve.

1 serving = 43g

Nutritional Information for the recipe Super Light Angel Cake

Per Serving Per 100 g / ml
Energy 674 kJ
161 kcal
1604 kJ
383 kcal
Fat 0.32 g 0.77 g
Carbohydrate 35.18 g 83.75 g
Protein 3.74 g 8.92 g
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