I've searched for a little while for a good recipe but actually haven't found any that are just like the classic version, everyone wants to add different flavours but by tradition is it just a vanilla cake, so don't be tempted to ruin it by adding anything else. Keep it simple people!
I did have one worry though, usually I'm not too into the artificial flavour, but with this cake one of the best bits about it, is that it is a bit artificial...am I right? So I was worried that by making it good...I would make it bad!
Right so let's get into it!
- 225g butter at room temperature (a good quality one)
- 225g caster sugar
- 4 large free range eggs
- 225g plain flour
- 1tsp baking powder
- 3 tbsp whole milk
- 1tsp vanilla extract
- 85g icing sugar
- 35g butter again, keep this aside for the buttercream
- pink and yellow food colouring
- Preheat oven to 180 degrees (celcius).
- Cream butter and sugar until light and fluffy.
- Break in two eggs, half of the flour, baking powder and vanilla (sifted), whisk, and repeat with the other half. Now add the milk and whisk into the mix.
- Take a third of the mixture into a seperate bowl and add either the pink or yellow food colouring until you get the desired depth, remember, it's 'angel' cake, so don't make it too strong.
- Take another third in another bowl and mix in the other colour.
- Now grease and line a loaf time, three if you have them.
- Divide the mixtures into the tins and bake in the oven for about 25-35 minutes. Check with a skewer to make sure its cooked perfectly.
- Leave to cool
- Once cool make the buttercream by whisking together the butter and icing sugar, you can add some more vanilla extract to this for an extra kick of gorgeous if you want - I did.
- Level the three layers and stack with a layer of buttercream between the layers.
- Slice and eat. Nom!