Angel Birthday Cake
Indulge in the heavenly delight of our Angel Birthday Cake—a light and airy treat perfect for celebrating special occasions.
Equipment
- stand mixer for mixing the eggs with the sugar
- 3 baking tins with 23cm diameters or else use the same one for 3 bakes
Ingredients
- 50 g unsalted butter plus extra for greasing
- 150 g caster sugar
- 4 large eggs
- 150 g plain flour sifted
- 1 drop pink food colouring
- 1 drop yellow food colouring
- 1 drop lemon extract and Ω
- 1 drop raspberry extract
For the buttercream
- 100 g softened butter
- 200 g icing sugar
- 1 tsp vanilla paste
- ½ tbsp milk
For the icing
- 200 g fondant icing sugar
- 8 biscuits
- 3 drops pink food colouring (optional)
- 2 tbsp water (up to 3 tbsp)
Instructions
- Preheat the oven to 190C/170C fan/gas 5. Grease and line the base with parchment of the baking tins. See Recipe Note No. 4 for more tips on the baking tins.
- Melt butter, set aside. Whisk sugar and eggs over simmering water until thick. Combine melted butter with egg mixture, then fold in flour. Divide batter into three bowls, leaving one plain and adding pink and raspberry extract to one, and yellow and lemon extract to another.
- Pour batters into sections in the tin. Bake for 12-15 mins until cooked through. Cool in the tin before transferring to a wire rack.
- Beat butter, icing sugar, vanilla, and milk until creamy. Assemble the cake by spreading half the buttercream over the plain sponge, topping with raspberry sponge, remaining buttercream, and lemon sponge.
- Mix fondant icing sugar with water until thick. First start with 2 tablespoons and only add another tablespoon if the consistency is still too thick. Optionally add pink food colouring to a portion and transfer to a piping bag.
- Spread plain fondant icing over the lemon sponge. If you're decorating the top with pink icing, pipe thin lines of pink icing across the cake and drag a cocktail stick through them lengthways for a marbled effect. Decorate with the biscuits. Allow to set slightly before slicing.
Notes
Recipe Notes:
- Decoration -. Use three separate bowls for dividing the batter and mixing in the colour and flavour extracts. Add pink food coloring to a portion of the fondant icing and transfer it to a piping bag for decorative patterns
- Cake mixture - Use a stand mixer or hand mixer to beat the eggs and sugar until thick and creamy. Gently fold in the flour and melted butter with a spatula to avoid deflating the mixture.
- Serving - Serve with a mix of berries, and fruit compote or lemon curd spread between layers replacing the buttercream for a zesty dessert.
- Baking -
- For a round angel cake, prepare 3 baking tins with 23cm diameters. If using one tin, clean and re-grease it between batches.
- For a rectangular angel cake, use a 25 x 20cm baking tin divided into three sections with parchment and foil.
- Butter - Use unsalted butter.
- Sugar - Use caster sugar for the sponge and icing sugar for the buttercream.
- Eggs - Use 4 large eggs.
- Milk - Use 1/2 tbsp for the buttercream; plant-based milk can be substituted.
- Flour - Use plain flour, sifted properly.
- Food Coloring + Extracts - Mix pink colour + raspberry extract in one bowl and yellow colour + lemon extract in another. Match colours and flavours as desired.
- Vanilla Paste - Essential for buttercream flavour.
- Biscuits - Used for garnishing; can be substituted with marshmallows, chocolate swirls, or other toppings.
- Icing - Use fondant icing sugar; mix 2-3 tablespoons of water with 200g for a thick consistency.