24 December, 2018
Layered Angel Cake the British Version
Layered Angel Cake the from the United Kingdom is an award-winning cake and was a popular dessert.
This British Angel cake is a layered sponge cake generally made of 2 or 3 layers and is in my favourite colours white, pink and yellow with a thin layer of white cream. Traditionally the Angel cake is sold either in long bars or small slices.
The American Angel cake is made by whipping egg whites but not so the British cake. The advocates of the cake claim that any sponge cake will not give you the taste or flavour Angel Cake.
The cake adapted from here needs the following ingredients in the following measures however since my oven cannot hold 2 pans at a time I made 3 parts of the ingredients and then bake each cake individually. And hence my instructions are for an individual bake.
In case your oven is big enough or you can get the pan that has divisions( lucky you, keep it hidden when I visit) to bake these together then you can make the batter then divide into 3 parts, colour individually and then bake.
The reason why I am posting this recipe now is that I am participating in Bake-a- ton. We are a group of bloggers and every year in December Srivalli, our gang leader organises it. We bake and post 3 days a week. The only condition is baked!!! Do try it out and join the fun.
You may also like my Pound Cake, Victoria Sandwich Cake/ Victoria Sponge Cake, Yeasted Orange Cake #Bread Bakers, Simple Ice Cream Loaf Cake. Some of my bakes are linked in my page Baked this page is being updated so please bear with me.
And yes in case you try any of my bakes please tag me as #themadscientistskitchen!
Layered Angel Cake The British Version
- Serves: 2 Loaves/Bars
- Preparation time: 10 minutes
- Cook Time: 40-50 minutes
For the Sponge:
- 200 grams butter soft
- 270 grams caster sugar
- 3 eggs, beaten
- 270grams maida/all purpose flour
- 1-1/2 tsp baking powder
- 1-1/2 tsp vanilla extract
- 1 cup sour cream
- red and yellow food colouring
For the Filling:
- 60 grams butter soft
- 140 grams icing sugar sieved
- 1 tbsp milk
- Few drops of Vanilla extract
- A little sugar syrup
Baking the Sponge:
- Heat the oven to 150°C.
- Grease and line a 5 * 5-inch square tin with parchment paper.
- Sift the flour with the baking powder.
- In a mixing bowl cream the sugar and the butter till light and fluffy.
- Beat in the eggs if the mixtures curdles add a spoonful of the maida and mix well.
- Add ½ of the maida fold gently.
- Add ½ the sour cream fold.
- Repeat with the remaining maida and sour cream.
- Bake in the centre of the oven till the toothpick inserted comes out clean.
- Cool on a wire rack for 10 minutes then unmould and cool completely on the wire rack.
- While the cake is cooling, mix the cake batter again this time in the egg mixture add the pink colour and bake again. Cool completely.
- In the last batch bake with yellow colour. Cool completely.
- Wrap in cling film and transfer to the fridge. I left it overnight.
Making of the buttercream:
- In a mixing bowl beat the butter.
- Add the icing sugar with a spoon after all the sugar is added beat the mixture until it is very pale.
- Add the vanilla extract if the mixture is stiff add milk in small teaspoons so that we achieve a firm but spreadable consistency.
To assemble the Angel Cake:
- Since our cake is square split the pink cake horizontally.
- Add some sugar syrup then cover with buttercream.
- Split white cake and place carefully on the iced pink cake.
- Sprinkle with sugar syrup spread some of the buttercream.
- Now split the yellow cake and place on the buttercream.
- Press well. And slice up.
Check out the other bloggers doing this Bake-a-thon
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