Angel cake: Difference between revisions

'''Angel cake''' is a type of [[layer cake]] that originated in the [[United Kingdom]],<ref name="Goldstein Mintz 2015 p. 739">{{cite book | last=Goldstein | first=D. | last2=Mintz | first2=S. | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | year=2015 | isbn=978-0-19-931362-4 | url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT739 | access-date=May 26, 2017 | page=739}}</ref> and first became popular in the late 19th century.{{Citation needed|date=April 2024}}

Made with [[butter]], [[caster sugar]], [[egg]]s, [[vanilla]] [[extract]], [[self-raising flour]], [[baking powder]], and red and yellow [[food colouring]], it consists of two or three layers of sweetbaked [[butter cake]] which are often coloured white, pink and yellow. ItTraditionally, isit traditionallyis iced with a thin layer of white [[Icing (food)|icing]]. To serve, long bars or small rectangular slices are usually cut.