COOKIES on the DR. OETKER website

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Super Light Angel Cake

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

12 slices

Medium 60 Minutes




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

Nutritional Information for the recipe Super Light Angel Cake

Energy 67kJ
Fat 0g 0g
Carbohydrate 1g 2g
Protein 0g 0g