Now who would pass on a slice of this beautiful gluten free Angel Cake? This just happens to be my Dad’s favourite cake, sadly he didn’t get to have any of this one as my parents went away for a short break but my Gran and Grandpa enjoyed a huge wedge of it…and hubbies colleagues got a the leftovers! I’ll bet you all think that we sit here in the Glutarama household scoffing cake all the time don’t you? The funny thing is that Bethany can be funny when it comes to any baking with fruit in it (she’s obviously not my child as I ADORE fruit cake!), Lewis is very set in his ways with his eating habits and if it’s not ‘big pancakes’ then he’s not interested….and I can’t eat all of my baking depending on whether or not I add eggs or dairy. This beautiful cake did have eggs (a lot of eggs) and butter in it…still didn’t stop me from licking the spatula. Yes, I wished I hadn’t as I reached for the Gaviscon and tried to burp the national anthem but it tasted sooooo good!
When making this cake I would suggest doing in two stages if you’re limited on oven space. make the first two sponges and then once they are cooking make the third. It’s a simple 2 eggs to 200g mix so you’ll need 6 eggs in total…I did say there were a lot of eggs! The only other tip that I have for this, and in fact any sponge recipe, is sieve, sieve like you’re life depended on it! I use two bowls, sieve into one, then back into the other and repeat this several times. I find this allows the flour aireate as much as possible and lends to a lighter sponge ( as long as your don’t beat the air out of it too much later)
In this recipe I used Free From Fairy Self Raising Flour, I find that Vicki’s flour has a tab rise to it and quite simply it tastes better in my baking. There is a link below if you’re interested in purchasing Vicki’s Award Winning Flours, and if you do buy some I get a few pennies at no extra cost to you, so thank you if you do, it’s very much appreciated.
Who can resist the delicious and beautiful Angel Cake? This one is gluten free and made with wholegrain free from flour.
- 6 eggs whisked
- 300 g gluten free self raising flour I used Free From Fairy Flour
- 300 g caster sugar
- 300 g unsalted butter
- 1.5 tsp vanilla extract that's 0.5 tsp per sponge layer if you're dividing this recipe up
- yellow and pink food colouring the third layer is left a natural colour
- 250 g unsalted butter
- 300 g icing sugar
- 1 tsp vanilla extract
If making in batches measure out 4 eggs, 200g caster and 200g butter. Beat butter and sugar in a mixing bowl until pale and fluffy.
Weigh out the flour and sieve repeatedly to aireate aid the rising process.
Alternate adding the eggs and flour to the mixing bowl to prevent the mixture from curdling. Repeat until all the egg and flour has been added.
weight out 400g of the cake batter and add pink food colouring to one bowl and yellow to the other, keep adding colouring until you reach the desired effect.
Cook on 200C (180C Fan) or Gas 6 for 20-25 mins check with a skewer after 20mins to see if it needs a further 5 mins.
Repeat process with remaining ingredients to make third sponge layer but with not colouring this time.
Leave all sponge layers to cool completely whilst making in the butter cream
To make the butter cream simply beat the butter and icing sugar together (I pop the butter in the microwave for 10 seconds to soften it then beat in in the mixer on its own first. doing it this way makes for a softer butter cream but I find this way is easier to achieve a lighter coloured butter cream...the longer you beat it for, the lighter in colour it goes...I beat this butter cream for over 5 mins
Pop the bowl with your butter cream in it in the fridge for 30 mins to allow it so stiffen, this will make building your Angel Cake much easier.
Finally, smooth butter cream over your layers, how you layer is up to you but I checked and most Angel Cakes work in the colour order I have chosen to use. For the finishing touch dust with icing sugar then sit back and marvel at it's beauty.