Angel Cake

Get that 'I didn't even get a slice of my own cake' feeling when everyone tucks in!

10 servings

Medium 60 Minutes



For the recipe  Angel Cake

For the Cake:

10 Dr. Oetker Free Range Egg White Powder Sachets
1 Dr. Oetker Cream of Tartar Sachet (1 tsp)
250 g Caster Sugar (9 oz)
165 g Plain Flour (5 ½ oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Pink Extra Strong Food Colour Gel

For the Decoration:

200 g Icing Sugar (7 oz)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
50 g Dr. Oetker Rose Gold Blush Sprinkles
20 - 25 ml Water (4-5 tsp) warm




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.


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.


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


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


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.


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.

Nutritional Information for the recipe Angel Cake

Per Serving Per 100 g / ml
Energy 1172 kJ
280 kcal
1562 kJ
373 kcal
Fat 0.37 g 0.49 g
Carbohydrate 62.55 g 83.40 g
Protein 5.81 g 7.75 g

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