For years, I've been searching high and low for the perfect angel cake recipe. This Christmas, I wanted to bake something truly special for the kids who aren't big fans of traditional Christmas cake. The trouble is, all the recipes online seem to be for the American-style, polo-shaped angel cakes. What I had in mind was a classic British-style angel cake, with its light, fluffy layers—only in three different colors, just like the ones you see in stores.
I tried making a simple sponge cake for the base, but it didn't quite work with the coloring. Adding almond extract gave it that festive touch while keeping it Christmassy, though you could swap it out for vanilla if you prefer. The key here is achieving those delicate layers without compromising the texture.
---
### Ingredients:
- 8 oz (225 g) unsalted butter, softened
- 14 oz (400 g) granulated sugar
- 4 large eggs
- 2 teaspoons almond extract
- 1 lb (450 g) self-raising flour
- 3 teaspoons baking powder
- 1 cup (250 ml) whole milk
- 1 tablespoon each of pink and yellow food coloring
---
### Method:
Start by creaming the butter and sugar until the mixture is light and fluffy. Gradually beat in the eggs one by one, adding the almond extract along the way. In a separate bowl, sift together the flour and baking powder. Slowly fold this dry mixture into the wet ingredients, alternating with the milk, until everything is well combined.
Now comes the fun part! Divide your batter evenly into three bowls. Add a few drops of pink food coloring to one bowl and yellow to another, leaving the third plain white. Stir gently until the colors are evenly distributed.
Grease and line three 8-inch round cake tins before spooning the colored batters into them. Tap the tins gently on the counter to release any air bubbles. Bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool completely before trimming the edges if necessary—they make great little sponge fingers!
Finally, stack the layers together using buttercream frosting. For an extra touch of festivity, pipe some decorative swirls around the sides.
---
To see how it turned out, check out these photos. Breaking the eggs was half the fun! And don’t forget to try out some other holiday recipes like the Fidget Cake or Robin Oreo Truffles. Happy baking!
[Image: A close-up shot of someone cracking eggs into a mixing bowl]
[Image: Bowls filled with pink, yellow, and white cake batter]
[Image: Layers of cake stacked neatly with buttercream frosting]
---
If you're interested in more festive ideas, why not give the Reindeer Pound Cake a go? It’s always a hit with both kids and adults alike. Enjoy experimenting in the kitchen this season!
Retractable Side Awning,Patio Retractable Side Awning, Aluminum Retractable Side Awning, Retractable Awning With Sides
Hebei Charlotte Enterprise Co., Ltd. , https://www.hbcharlotteawning.com