Christmas Angel Cake Recipe

December 14, 2011

For some stupid reason I volunteered to make some cakes for Molly’s school fayre last week. I enjoy baking but I know to do it properly I have to wait for all the children to go to bed so it isn’t as much fun. It’s strange baking on my own. The downside is I have to break my own eggs which I do only slightly better than my daughter. The plus side is I get to lick the spoon myself and not share.

Anyway I decided to make an angel cake using my recipe from last month but this time with more festive colours. Instead of yellow and pink layers I made green and red ones. This would also work well as a traffic light cake for a child’s birthday. I didn’t use the almond essence in this recipe due to nut allergies, however it does make it all Christmassy.


8oz (225g) butter
14 oz (400g) sugar
4 eggs
2 tsps almond essence
1 pound (450g) of self raising flour
3 tsp baking powder
250 ml (1 cup) milk
1 tablespoon of red and green food colouring
butter icing



Cream the butter and sugar.
Add the eggs and the almond essence.
Mix the flour and baking powder together. Sift into the butter sugar and eggs.
Add the milk.
Put into separate bowls and add the food colouring.
Pour into three lined greased cake tins.
Bake for 30 mins, 350 degrees F (175 degrees C)
Once baked, check the slices are flat. You might need to cut the edges off. These make very pretty sponge fingers.
Stick the layers together using butter icing or frosting.

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