Flag

Angel Cake

10 servings
Intermediate
60
Get that 'I didn't even get a slice of my own cake' feeling when everyone tucks in!
Ingredients
Preparation
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Cake
10Dr. Oetker Free Range Egg White Powder Sachets
1Dr. Oetker Cream of Tartar Sachet (1 tsp)
250 gCaster Sugar (9 oz)
165 gPlain Flour (5 ½ oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Pink Extra Strong Food Colour Gel
For the Decoration
200 gIcing Sugar (7 oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
50 gDr. Oetker Rose Gold Blush Sprinkles
20 - 25 mlWater (4-5 tsp) warm
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Pink Extra Strong Food Colour Gel
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
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 sprinkle with the Rose Gold Sprinkles. Leave to set for a few minutes before slicing to serve.