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!!
ARICLE SOURCE : MINIMINS