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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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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