Christmas Angel Cake Recipe

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)
  • sugar
  • 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. 

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