Angel Cake
Ingredients
Ingredients
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 |
preparation
Preparation
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 |
1172kJ 280kcal |
1562kJ 373kcal |
| Fat | 0.37g | 0.49g |
| Carbohydrate | 62.55g | 83.40g |
| Protein | 5.81g | 7.75g |
Used Dr. Oetker products
Product Details
