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.
You Will Need
- 8oz (225g)
- butter14 oz (400g)
- 4 eggs
- 2 tsps
- almond essence
- 1 pound (450g)
- 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.