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Gluten Free Giant Angel Cake
Angel cake has to be my favourite cake, I've been wanting to make a gluten free one for so long but not had chance, until now. Beautiful, light layered sponge with delicate flavours to each tier, sandwiched with buttercream and topped with silky icing, an absolute stunner of a cake.
Cakes 90g caster sugar 3 eggs 3tsp vegetable oil 90g gluten free plain flour drop vanilla extract drop yellow colour drop lemon extract drop pink colour drop raspberry or strawberry flavouring
Buttercream 85g butter 100g icing sugar
Icing 15ml water 65g icing sugar
Preparation Time: 30 Mins
Cooking Time: 30 Mins
This recipe makes 6 slices
Method
1. Measure out 30g of the caster sugar and whisk with one egg until thick, pale and creamy (takes about 5 mins with an electric whisk and will leave trails across the top when the whisk is lifted out) add 1tsp of the oil and fold in 30g of the flour sifted in.
2. Add a drop of the vanilla to this batch and fold in. Pour into a greased and lined 1lb loaf tin (it will just about cover the bottom), bake in an oven preheated to gas mark 5 for 10 mins.
3. Once that layer is cooked, turn out onto a cooling rack and repeat step one, but with this batch add a few drops yellow colouring and a drop of lemon extract and fold in, again pour in a greased and lined loaf tin and bake on gas 5 for 10 mins.
4. Once more repeat step one and with this one add the pink colour and strawberry or raspberry flavour, again bake as instructed.
5. Once all the layers are cold, with a fork cream together the icing sugar and butter for the buttercream.
6. Place the pink layer on the bottom, spread over half the buttercream and place the yellow layer on top, spread over the rest of the buttercream and place the vanilla layer on top of this.
7. Mix 15ml of water with 65g of icing sugar to make a glossy icing for the top, spread over the majority of the icing reserving a little to do the pink lines. Add a drop or two of pink colour to the remaining icing create lines going across the cake with a spoon and then pull a cocktail stick down the cake to create "peaks" as a pattern in the icing.