Angel Cake

Antony Worrall Thompson's avatar
 0 Reviews

Recipe by Antony Worrall Thompson
Serves 8
Ready in 60 mins +

Ingredients

  • 2 teaspoons vegetable oil
  • 75g plain flour, plus extra for dusting
  • 50g caster sugar
  • 10 tbsp Splenda granulated sweetener
  • 8 free-range egg whites
  • 1 teaspoon cream of tartar
  • 50g dried skimmed milk powder
  • 1 teaspoon vanilla extract
  • pulp of 2 passionfruit
  • a handful of raspberries

    • for the frosting

  • 250g mascarpone cheese
  • 300ml double cream
  • 2 tbsp Limoncello or other citrus liqueur
  • 2 tbsp lemon juice
  • 1 teaspoon Splenda granulated sweetener

How To Cook

  1. Preheat the oven to 160C/325F/Gas 3. Brush a 1.5 litre kugelhopf or ring tin with the oil and coat with flour, tapping out the excess. Mix together the caster sugar and sweetener.
  2. Whisk the egg whites in a thoroughly clean bowl until foamy. Add the cream of tartar and whisk again until stiff. Gradually whisk in the caster sugar and sweetener, a spoonful at a time. Stir in the milk powder and vanilla extract. Sift a thin layer of flour over the whisked mixture and fold in using a large metal spoon. Continue to sift and fold in the rest of the flour.
  3. Turn the mixture into the tin and level the surface. Bake for 20-25 minutes until firm to the touch. Loosen the edges of the mould with a knife and invert onto a wire rack. Leave to cool with the tin still in position. (If the cake has risen well above the top of the tin, cut a little off but bear in mind that the cake will shrink back as it cools.) Once cool, transfer to a plate.
  4. To make the frosting, beat the mascarpone in a bowl until softened. Add the cream, liqueur, lemon juice and sweetener and whisk until smooth. Using a palette knife, spread the cream mixture over the cake, swirling it decoratively with the tip of the knife. Scatter the fruits over the top of the cake to finish.

    5. www.splenda.co.uk

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Angel Cake
  • Recipe by Antony Worrall Thompson
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 2 teaspoons vegetable oil
  • 75g plain flour, plus extra for dusting
  • 50g caster sugar
  • 10 tbsp Splenda granulated sweetener
  • 8 free-range egg whites
  • 1 teaspoon cream of tartar
  • 50g dried skimmed milk powder
  • 1 teaspoon vanilla extract
  • pulp of 2 passionfruit
  • a handful of raspberries
  • [hd]for the frosting[/hd]
  • 250g mascarpone cheese
  • 300ml double cream
  • 2 tbsp Limoncello or other citrus liqueur
  • 2 tbsp lemon juice
  • 1 teaspoon Splenda granulated sweetener
    How to Cook
  1. Preheat the oven to 160C/325F/Gas 3. Brush a 1.5 litre kugelhopf or ring tin with the oil and coat with flour, tapping out the excess. Mix together the caster sugar and sweetener.
  2. Whisk the egg whites in a thoroughly clean bowl until foamy. Add the cream of tartar and whisk again until stiff. Gradually whisk in the caster sugar and sweetener, a spoonful at a time. Stir in the milk powder and vanilla extract. Sift a thin layer of flour over the whisked mixture and fold in using a large metal spoon. Continue to sift and fold in the rest of the flour.
  3. Turn the mixture into the tin and level the surface. Bake for 20-25 minutes until firm to the touch. Loosen the edges of the mould with a knife and invert onto a wire rack. Leave to cool with the tin still in position. (If the cake has risen well above the top of the tin, cut a little off but bear in mind that the cake will shrink back as it cools.) Once cool, transfer to a plate.
  4. To make the frosting, beat the mascarpone in a bowl until softened. Add the cream, liqueur, lemon juice and sweetener and whisk until smooth. Using a palette knife, spread the cream mixture over the cake, swirling it decoratively with the tip of the knife. Scatter the fruits over the top of the cake to finish.
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