Buttercream & Frosting Cakes Facebook Live Recipes Gluten Free

Gluten Free Angel Cake

Gluten-Free Angel Cake is easy to make and is delicious to serve up as an afternoon treat for your family and friends

It is delicious, moist and colourful, Angel Cakes are a pink yellow and plain sponge.

Gluten-Free Angel Cake is easy to make, is delicious to serve up as an afternoon treat for your family and friends

Gluten-Free Angel Cake is a traditional light moist sponge with 3 layers of coloured sponge, traditionally pink, yellow and plain.  The layers are filled with a delightful velvet vanilla buttercream, then the top layer is covered in Glacé Icing with pink stripes added.

In addition, you can also try our other Natural Flavoured Icing Sugar in our range. Why not give your bakes a delightful twist of flavour.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

265g Margarine softened
265g Gluten Free Self Raising Flour
265g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
4 Large Eggs
Pink and Yellow Gel Food colouring, we have used Colour Splash Range
 
For the Buttercream
 
125g Softened Butter
250g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar 
 
For the Topping
 
250g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
water
Pink Gel food colouring

Instructions

1. Grease and line 3 x Rectangle tins 10 x 6 x 1 inch or you can make round angel cake round using 7-inch sandwich tins. Preheat oven to 140c/ gas mark 1/ 284f.

2. Cream the butter and Natural Flavoured Icing Sugar together until light and fluffy.

3. Add the eggs one at a time, until they are well combined.

4. Add the flour slowly and mix on a low speed or fold in, using a spatula or wooden spoon.

5. Divide the mixture between 3 dishes equally

6. Colour one portion with the pink gel colour, 1 portion with the yellow gel colour leaving one portion natural.

7. Place into the 3 tins, spread all over making sure you get into the corners of each tin ensuring the top is level, bake in the oven for 20 minutes until firm and slightly golden brown or test with a cake tester if it comes out clean when inserted into the middle of the sponge cake it’s ready.

8. Remove from the oven, allow to cool for 10 minutes before carefully turning them out onto a cooling rack. These sponges are going to be thin so handle with care.

9.  To make the buttercream whip the butter until light and fluffy, add the Sugar and Crumbs Natural Flavoured Icing sugar, chop in using a spatula to prevent an icing sugar cloud from enveloping your kitchen.

10. Once the butter and icing sugar has combined turn the speed on the mixer to medium-high, beat for 20 seconds.

11. Carefully spread the pink layer sponge with half of the buttercream and top with the yellow sponge layer. Repeat this process, top with the remaining plain sponge.

12. Make the Glacé Icing by adding just enough water to the icing sugar to form a firm but spreadable Glacé icing. There will be enough left in the bowl to colour pink, using a piping bag with a Wilton or Jem round 2 nozzle, pipe diagonal lines across the white icing.

13. Allow to dry and then cut into even rectangle slices to enjoy with a cup of your favourite beverage.

 

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