Angel cake or Angel food cake (not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century.
Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices.
- 145g Butter (at room temperature)
- 145g Caster Sugar
- 3 Eggs
- 1/2 tsp Vanilla Extract/Paste
- 230g Self-raising Flour
- 1 tsp Baking Powder
- 2 tbsp Whole Milk
- Pink & Yellow Food Colouring Gel
- 55g Butter (at room temperature)
- 110g Icing Sugar
- Splash of Milk
- Preheat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and line your tray bake tin with greaseproof paper (instructions above). Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing until combined before adding the next. Stir in the vanilla.
- Sift in the flour and baking powder and mix until you have a smooth batter. Add the milk and mix until combined.
- Evenly separate the batter into 3 bowls. Leave one as is and add a small amount of yellow and pink food colouring gel to the others, adding until you have your desired hue.
- Spread the batter into your prepared cake tin and bake in your pre-heated oven for 20-25 minutes, until risen and golden.
- Allow to cool slightly in the tin before transferring to a wire rack to cool completely.
- Mix the butter, icing sugar and milk in a large bowl until light and fluffy.
- Trim the edges of the cake and and the top of the yellow and pink layers
- Spread half the buttercream icing on the top of the yellow layer, before sandwiching the pink layer on top. Repeat on the pink layer and sandwich the plain layer on top.
(Source from: https://bakingwithgranny.co.uk)