For the past few weeks, I’ve been on a mission to find the perfect angel cake recipe. My goal? To bake something truly special for the kids this Christmas. They adore sweets but aren’t particularly fond of traditional Christmas cake. I remembered seeing those beautifully layered angel cakes sold in stores—three tiers of soft sponge, each one dyed a different color. It looked so festive! But most of the recipes I found online were for the American-style “Polo†shaped ones, which just didn’t match what I had in mind.
I wanted a classic English-style angel cake with a light, fluffy white base. Initially, I tried making a simple sponge cake, but it didn’t work well when I attempted to incorporate colors. So, I decided to add almond essence to give it that extra touch of Christmas cheer. If you’re not a fan of almonds, you can swap it out for vanilla extract instead—it’ll still taste divine!
Here’s the full recipe I ended up using:
### Ingredients:
- 8 oz (225 g) butter
- 14 oz (400 g) granulated sugar
- 4 large eggs
- 2 teaspoons almond essence (or vanilla extract)
- 1 lb (450 g) self-raising flour
- 3 teaspoons baking powder
- 250 ml (1 cup) whole milk
- 1 tablespoon each of pink and yellow food coloring
### Instructions:
Start by creaming the butter and sugar until light and fluffy. Next, beat in the eggs one at a time, adding the almond essence as you go. In a separate bowl, sift together the flour and baking powder. Gradually fold this mixture into your butter-sugar-egg blend, alternating with the milk to ensure everything is evenly combined. Divide the batter into three equal portions and transfer them into separate bowls. Add the pink and yellow food coloring to two of the bowls, leaving the third plain white.
Grease and line three round cake tins, then pour the colored batters into them. Bake at 350°F (175°C) for about 30 minutes. Once done, check that the cakes are flat and even. If needed, trim the edges—they’re perfect for snacking on later! Let the layers cool completely before assembling them with a generous layer of buttercream between each tier.
To finish, frost the entire cake with more buttercream and decorate however you’d like. For mine, I kept it simple with some festive sprinkles and a dusting of powdered sugar.
[Image: Breaking the eggs into a mixing bowl]
The result? A stunning three-layer angel cake that brought joy to everyone who tasted it. The kids loved its vibrant colors and delicate texture. It was such a hit that I think I’ll make it every year from now on!
If you're interested in trying other holiday-themed desserts, here are a couple of ideas to explore next:
- Fidget Cake Recipe
- Robin Oreo Truffle Recipe for Christmas
- Reindeer Pound Cake with Bonne Maman Madeleine Surprise
Happy baking!
Car Awning,Car Awning Tent,Car Side Awning,Car Awning Shelter
Hebei Charlotte Enterprise Co., Ltd. , https://www.hbcharlotteawning.com