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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120ml Semi-skimmed milk
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Stuffed with creamy white chocolate chips, our red velvet cookies bake beautifully, for a deliciously crispy outside and a chewy, gooey middle.
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
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They might look super fancy, but chocolate truffles are surprisingly easy to make. They only need a few ingredients, and our pure cane caster sugar gives them a lovely smooth, silky texture.
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