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!!
