ANGEL CAKE

ANGEL CAKE

(14 SYNS)

Preheat Oven 150 fan assisted/180C/350F/GM4

10" angel cake tin required

40g Cornflour 7 syns
40g Plain Flour 7 syns
8 Egg Whites
6 Tblsp Splenda
1 tsp Vanilla Extract


Sift both flours onto greaseproof paper 

Whisk egg whites until very stiff , then gradually whisk in splenda and vanilla until thicker

Gently fold in flour mixture with a metal spoon.

Spoon into an UNGREASED angel cake tin and gently smooth the surface with a palette knife

Bake for 30-45 mins or until cake springs back when lightly pressed

Tip cake out gently once slightly cooled.

Then add your topping once cool.

I mixed 1 tblsp Nutella with orange essence and water and warmed in microwave - then brushed it on (4syns) but quark or melted jam or any topping can be used!!