Angel Cake

Ingredients (10 servings ):

For the cake...

Dr. Oetker Cake Release Spray

Dr. Oetker Free Range Egg White Powder Sachets x 10 or 10 Egg Whites

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 Bright Red Gel Food Colour

For the decoration...

200 g Icing Sugar (7 oz)

5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

Dr. Oetker Sugar Strands

20 ml Water (4-5 tsp) warm



1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray a deep 24cm (9 1/2inch) diameter ring cake tin with Cake Release Spray to grease.

2. Make up the egg whites according to the packet instructions. Add the Cream of Tartar and whisk until very stiff – as if making meringue. Add half the sugar and the Natural Vanilla Extract, and whisk until thick and glossy.

3. Sift the flour and remaining sugar, in 4 batches, on to the egg whites, folding in gently but thoroughly after each addition.

4. Spoon a quarter of the mixture into another bowl and gently mix in a few drops of Bright Red Gel Food Colour to make pink.

5. 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.

6. 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, soft icing. Drizzle over the top and sides of the cake and sprinkle with the Sugar Strands. Leave to set for a few minutes before slicing to serve.