Angel cake is a type of layer cake that originated in the United Kingdom,[1] and first became popular in the late 19th century.
.jpg) Slices of angel cake | |
| Alternative names | Angel slice |
|---|---|
| Type | Layer cake |
| Place of origin | United Kingdom |
| Main ingredients | Flour, sugar, eggs, icing, vanilla extract, pink or red food colouring |
Made with butter, caster sugar, eggs, vanilla extract, 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.[2][failed verification]
See also
References
- ^ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 739. ISBN 978-0-19-931362-4. Retrieved 26 May 2017.
- ^ "Pink angel sponge cake". Retrieved 7 August 2015.
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