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Prep

50 mins

Bake

45-50 mins

Serves

12

Difficulty

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.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

You will need a 15.5cm diameter x 10.5cm deep (6¼”x4¼”) angel cake tin.

Step 2

Preheat the oven to 180C°/Fan160°, 350F°, Gas 4 and put the shelf in the bottom third of the oven.

Step 3

Sift the flour and 95g (3½oz) of the Tate & Lyle Golden Caster Sugar together in a bowl.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Bake for 40-45 minutes until pale golden and springy and when a fine skewer poked into the centre comes out clean.

Step 9

Remove and invert onto the tin’s cooling legs, and leave to cool for at least an hour.

Step 10

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.

Step 11

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.

Step 12

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

Step 13

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

Serving

1

Flour

Plain flour

125 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

295 g

Egg whites

10
Cream

Cream

1 tsp
Salt-table

Salt

1/2 tsp
Vanilla

Vanilla extract

1 tsp

For the icing

Water

Water

2 tbsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

60 g

Egg whites

2

For the decoration

Coconut

Coconut

Chips

50 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

For dusting

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