Prep
50 minsBake
45-50 minsServes
12Difficulty
Medium About
This ultra-light angel cake, adapted from Mary Berry’s recipe, is for the sweet-toothed with its fluffy icing and delicate coconut chips.
You will need a 15.5cm diameter x 10.5cm deep (6¼”x4¼”) angel cake tin.
Preheat the oven to 180C°/Fan160°, 350F°, Gas 4 and put the shelf in the bottom third of the oven.
Sift the flour and 95g (3½oz) of the Tate & Lyle Golden Caster Sugar together in a bowl.
Next, whisk the egg whites in an electric mixer at high speed for about 1 minute until light and frothy. Add the cream of tartar, salt and vanilla and whisk for 2-3 minutes until soft peaks form.
Still whisking, add the rest of the Tate & Lyle Golden Caster Sugar, a dessertspoon at a time to form firm peaks, for about 4 minutes.
Sift over one-third of the flour-sugar mixture, and, using a large metal spoon, gently fold in to combine, being careful not to knock out the air. Repeat with the remainder, one-third at a time.
Spoon the batter into the cake tin and gently run a dinner knife through the centre of the batter to remove any air pockets. The mixture should come to about 1cm (½”) below the top of the tin.
Bake for 40-45 minutes until pale golden and springy and when a fine skewer poked into the centre comes out clean.
Remove and invert onto the tin’s cooling legs, and leave to cool for at least an hour.
Run a flat-bladed knife around the outer and inner edges of the cake to remove it from the tin. Invert onto a plate and use the knife to remove the cake base, then transfer to completely cool on a wire rack.
For the icing, combine the water, Tate & Lyle Golden Caster Sugar and Lyle’s Golden Syrup in a pan and dissolve over a low heat. Brush down the sides with a pastry brush dipped in cold water to get rid of any sugar crystals. Bring to the boil and cook for 5-6 minutes until slightly thickened.
Whisk the whites in an electric mixer until soft peaks form, for about 1 minute, then slowly pour on the hot syrup in a thin stream. Continue beating at high speed for 10-12 minutes until very thick and completely col
Transfer the cake to a serving plate, spread the icing all over with a palette knife, scatter with the coconut chips and arrange the candles on top, if using. Lightly dust with Tate & Lyle Icing Sugar and serve.
TOP TIP
If you prefer something less sweet just swap some lightly whipped cream for the icing and scatter with blueberries, raspberries or strawberries instead.
Ingredients – 6 items
1
Plain flour
Fairtrade Tate & Lyle Golden Caster Sugar
Egg whites
Cream
Salt
Vanilla extract
For the icing
Water
Fairtrade Tate & Lyle Golden Caster Sugar
Lyle’s Golden Syrup
Egg whites
For the decoration
Coconut
Chips
Fairtrade Tate & Lyle Icing Sugar
For dusting
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
Ever thought pancakes could be tacos? 🌮🍓
Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
Make the perfect Easy Eton Mess with Tate & Lyle Pure Cane Caster Sugar for beautifully sweet meringue, fresh berries and fluffy cream.
Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
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