Pink angel sponge cake

    55 min

    This is an amazing cake which is great for girls birthday cakes at any age!!!

    84 people made this

    Serves: 8 

    • Sponge
    • 4 oz (110g) butter
    • 4 oz (110g) self-raising Flour
    • 4 oz (110g) caster sugar
    • 3 eggs, beaten
    • Filling
    • 40g raspberry or strawberry jam
    • Icing
    • 1 oz (30g) butter
    • 3 tbsp (45ml) milk
    • 4 oz (110g) caster sugar
    • 7 oz (200g) icing sugar
    • 2 tbsp golden syrup
    • 1 tsp vanilla extract
    • 1 tsp red food colouring
    • Cream coating
    • 284ml double cream, whipped
    • 1 tsp red food colouring
    • 2 tbsp icing sugar
    • 150g multi-coloured hundreds and thousands

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Make the sponge: Sift the flour twice and place into a bowl. Cream the butter and the sugar. Add the eggs and half of the flour mix thoroughly. Add the rest of the flour and beat for a couple of minutes. Divide between 2 greased 8 inch (20cm) cake tins and place in the oven at 180 C / Gas 4 for 25mins, or until golden brown. Remove and allow to cool on a wire rack.
    2. For the icing: In a saucepan melt the butter over a medium heat. Once melted add the milk and the caster sugar. Boil rapidly for 1 minute. Remove from the heat and add the golden syrup, vanilla and colouring. Add half of the icing sugar and beat thoroughly. Add the other half and beat thoroughly. If too thick add 1tbsp milk and beat.
    3. For the cream: Whip the cream lightly and add the icing sugar. Then add the food colouring and mix through.
    4. ASSEMBLY: Once sponge is cooled spread each of the risen sides with the jam and sandwich together. Using a palette knife spread the cream around the sides of the cake giving an even layer. Place hundreds and thousands on a flat tray. Roll the creamed side of the cake into the hundreds and thousands giving an even coating. Neaten up the edges. Using a piping bag pipe the pink icing onto the top of the cake. (if too hard then microwave for 20-30 seconds until softened.) Dust the top with icing sugar. Place the cake onto a silver cake server. Using the leftover cream pipe around the base of the cake to neaten up the edge. Serve.

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    Reviews in English (3)


    Fun fact: angel cake won the coveted 'English cake of the year' award in 1986. Also, the largest ever angel cake was a metre long and half a metre wide (baked in - where else - Bakewell)  -  06 Jan 2015


    I decided to use the sponge part of this recipe for my cake. I was suprised how easy and simple the recipe was. The sponge was lovely and light. I used some strawberry puree and pink food colouring to half the mixture to make a marble cake. The only negative is the layers came out quite thin so made another batch to make a 4 layer cake. I think it's better to double the ingredients to make a thicker cake. Overall it was delicious so will definitely use it again.  -  19 May 2013


    Made this cake..i feel and taste too much butter... Followed the recipe exactly..i feel the grease on touching the it suppose to be like that?  -  21 Sep 2017