Angel Cake
Ingredients
For the Cake
- 145 g Margarine or Butter at room temperature
- 145 g Caster Sugar
- 3 Free-range Eggs
- ½ tsp Vanilla Extract
- 230 g Self-raising Flour
- 1 tsp Baking Powder
- 2 tbsp Milk
- Pink & Yellow Food Colouring Gel
For the Icing
- 55 g Margarine or Butter at room temperature
- 110 g Icing Sugar
- Splash of Milk
Instructions
For the Cake
- Pre-heat 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/margarine 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.
with greaseproof paper (instructions above). Set aside.For the Icing
- Mix the butter/margarine, 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.