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50 mins


45-50 mins






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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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.


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




Plain flour

125 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

295 g

Egg whites



1 tsp


1/2 tsp

Vanilla extract

1 tsp

For the icing



2 tbsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g

Lyle’s Golden Syrup

60 g

Egg whites


For the decoration




50 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

For dusting

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