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Layered Angel Cake, British, Dessert
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English Angel Cake

Layered Angel Cake the from the United Kingdom is an award-winning cake and was a popular dessert.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Bachelor Recipes, Baked, Dessert, Kid-Friendly, Snack
Cuisine: British/English
Keyword: Bake, Dessert, How to make, Kid Friendly Food, Layered Angel Cake the British Version, Party Dishes, Simple Bakes, Snack
Servings: 2 loves/bars
Author: ArchanaPotdar

Ingredients

For the Sponge:

  • 200 grams butter soft
  • 270 grams caster sugar
  • 3 eggs beaten
  • 270 grams 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

Instructions

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 butter cream.
  • Now split the yellow cake and place on the butter cream.
  • Press well. And slice up.
  • Serve.