As I mentioned before in my previous Cherry Cakes post, there are a couple of recipes I’ve already baked which I can tick off my Amazing Cakes recipe book challenge.
Angel Cake as from a British point of view is the traditional cake you buy in slabs which contains a triple layer of sponge in three different flavours. Not to be mixed up with another type of Angel Cake which is a light, pale cake baked with egg whites and made in a special ring like tin. This version was the former: using three genoise sponges and cut into dainty slices. It was a technical bake in the 2019 Great British Bake Off series from one of Prue Leith’s recipes. I must admit at that time I’d never baked a genoise sponge before and I couldn’t be one hundred percent sure what one tasted like. All I know is that the sponges came out flat and looked like rubber! In the end I decided to adapt the recipe and created three layers of a traditional creamed sponge, colourung and flavouring them accordingly with lemon and raspberry extract and gel colouring.
This worked out much better and I was much happier with the result! At the time I made the Angel Cake, I didn’t write a blog post as I was busy at work. The remains of the cake ended up being taken to work to share with my work colleagues. It was baked in three circular 20cm/ 8″ tins instead of a giant traybake tin split into three.
Looking back at the pictures on my phone, I must have deleted or not taken photos of the cake disaster but kept the ones of the new cake. I also entered it in #TwitterBakeAlong for that week, hence the handwritten note. Looking back at the cake from the outside you can’t really tell it’s a three coloured Angel Cake. But when you cut into the cake, it’s a different story altogether.
I must try and have a go at a génoise sponge again. I mastered one on my Patisserie Course evening class I did at college before the pandemic started and I feel confident to have another try.