Angel Cake
A light and fluffy dessert that captivates your taste buds and brightens any celebration, with its vibrant colors and delightful icing.
Ingredients
For the cake
- 145 g Margarine or Butter (at room temperature)
- 145 g Caster Sugar
- 3 pieces Free-range Eggs Room temperature
- 1/2 tsp Vanilla Extract
- 230 g Self-raising Flour Sifted
- 1 tsp Baking Powder Sifted
- 2 tbsp Milk To achieve desired batter consistency
- Pink & Yellow Food Colouring Gel For coloring the batter
For the icing
- 55 g Margarine or Butter (at room temperature, for icing)
- 110 g Icing Sugar
- splash Milk (for icing)
Instructions
Preparation
- Preheat your oven to 180°C (or 160°C for fan-assisted ovens, Gas Mark 4) and line your tray bake tin with greaseproof paper.
- In a large mixing bowl, cream together the margarine or butter and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift the self-raising flour and baking powder over the wet ingredients and gently fold until smooth.
- Add the milk to achieve a luscious consistency.
- Divide the batter into three bowls. Leave one plain and mix small amounts of pink and yellow food coloring into the others.
Baking
- Layer the batters in the prepared tin with the plain batter at the bottom and colored batters on top.
- Bake for 20 to 25 minutes or until risen and golden. A toothpick should come out clean when inserted.
- Allow the cake to cool in the tin briefly before transferring it to a wire rack to cool completely.
Icing and Serving
- Prepare the icing by creaming together the butter/margarine, icing sugar, and a splash of milk until fluffy.
- Trim the cooled cake to create a neat finish, and spread half of the buttercream icing on the yellow layer.
- Sandwich the pink layer on top and repeat with the remaining layers.
- Pipe additional icing on top or sprinkle decorations as desired.
- Serve with a smile, enjoying the delightful masterpiece you've created.
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Notes
Store leftover cake wrapped in cling film or in an airtight container. For longer storage, freeze slices individually.