Angel cake is a type of
layer cake that originated in the
United Kingdom,
and first became popular in the late 19th century.
Made with
butter,
caster sugar,
egg
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
s,
vanilla extract
An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form.
The aromatic principles of many spices, nuts, h ...
,
self-raising flour,
baking powder, and red and yellow
food colouring, it consists of two or three layers of sweet
butter cake which are often coloured white, pink and yellow. It is traditionally iced with a thin layer of white
icing. To serve, long bars or small rectangular slices are usually cut.
The largest recorded Angel cake was 1 metre in length and 50 centimetres in width, which was baked in the English town of
Bakewell
Bakewell is a market town and civil parish in the Derbyshire Dales district of Derbyshire, England, known also for its local Bakewell pudding. It lies on the River Wye, about 13 miles (21 km) south-west of Sheffield. In the 2011 census, ...
.
See also
*
List of cakes
*
Victoria sponge cake
References
British cakes
Layer cakes
Butter cakes
{{UK-cuisine-stub