Angel Cake (Low Fat) – a delicious recipe with cornflour, flour, egg whites, caster sugar, vanilla essence, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven gas mark 4, sift both flours into a bowl.
2
whisk egg whites until they form stiff peaks then gradually add the sugar and vanilla , whisk until the mixture is thick and glossy.
3
fold in flour mixture gently with large metal spoon, spoon into an ungreased 10in cake tin smotth surface and bake for 40- 45 minutes.
4
if using a traditional angel cake tin a ring tin, sprinkle a piece of greaseproof paper with caster sugar, place egg cup in centre, take the tin out of oven, overt cake tin and balance carefully with egg cup in centre, balance cake on egg cup.
5
When cold the cake should drop out of tin and onto the greasproof, trasnfer to plate dust with icing sugar and serve.
592
kcal
Calories
20
g
Fat
75
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ½ cup cornflour, ½ cup plain flour, 8 egg whites, 1 cup caster sugar, plus extra for sprinkling, and more.
Yes, Angel Cake (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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