Welcome to A-Z Cakes with Linda #1

Welcome to my new blog!

As someone who truly enjoys baking, and does it strictly for family and friends, who I call my victims, I have decided to set a challenge for myself to bake different cakes from around the world. The types of cakes will be in alphabetical order.  I'm sure there are many more that I have missed but this is a place for me to start, as I am an amateur baker.

So, let me begin------

#1. Angel Cake-United Kingdom

This is a 3 layer cake. Each layer is a different color-yellow, pink, white (sort of), with a buttercream icing in between and on top, it is naked on the sides (lol).

I needed to do a lot of adaptations on this recipe. First, the measurements were in grams and the temperature for the oven was in centigrade. Second, the terminology was different, e.g. caster sugar, icing sugar. Third, I needed a larger cake for the crowd I was serving it to. So instead of a  loaf size, rectangular cake, I made a 9", circular, springform pan shape.  Only having one, I had to bake 3 separate times. Lastly, I doubled the recipe.

Here is my version of the Angel Cake, not to be confused with Angel Food Cake.

For the cake:

9.5 T.  butter at room temperature
3/4 c.  sugar

   3      eggs

1/2 tsp. vanilla extract

2 c.     self-rising flour

1 tsp.  baking powder

2 T.    whole milk

Pink and Yellow food coloring gel

1. Preheat oven to 350F. Grease and line, with parchment paper, 3-8" cake pans. 
2. In a large bowl, cream the butter and sugar together until light and fluffy. I used a mixer.
3. Add the eggs one at a time, mixing until combined before adding the next.
4. Stir in the vanilla.
5. Sift in the flour and baking powder and mix until you have a smooth batter.
6. Add the milk and mix until combined.
7. Separate the batter into 3 bowls.  Leave one as is.
8. In one bowl add a small amount of yellow food coloring gel until you have desired hue.
9. In the last bowl add a small amount of pink food coloring gel until you have desired hue.
10. Spread the batters into prepared cake pans.
11. Bake for 20-25 minutes, until risen and golden. Time may vary so watch closely.

Cool cakes in pan for about 15 mins. before transferring to wire rack to cool. Cool completely or icing will melt when you try to spread it.

For the icing:

1/4 c.  butter at room temperature

1 c.     confectioner's sugar

Splash of milk as needed for consistency

Pink food coloring gel

1. Mix the butter and confectioner's sugar in a large bowl until light and fluffy, (I used a mixer)
2. Add milk as needed to get the right consistency.
3. Put aside about 1 cup and mix with pink coloring gel.
4. You might want to trim edges to expose colored layers if you are not going to ice sides.
5. Place yellow layer on bottom, top with icing.
6. Next, pink layer and icing.
7. White layer and icing on top.
8. Decorate top with pink icing by drawing diagonal lines. TIP: if you don't have a piping bag place icing in baggy, cut a small tip off of one corner. 

Results: I iced the whole cake, including sides. As a result, I did not have enough icing. I had to make 4 times the amount. The piping on top was a bit messy because I couldn't make straight lines. I don't have cake decorating equipment, yet. I used silver sprinkles to distract from the crooked lines and to add a bit more of a festive look.  I thought the cake tasted dry. It might have been due to doubling the recipe or maybe my measurements were off.  The flavor was typical of a plain cake. The buttercream frosting was definitely buttery and rich. I spoke to several guest and they agreed, however, many said it was delicious.  I served it with vanilla ice cream, which was the perfect addition and helped with the dryness.

Bottom line: I would try it again and not double the recipe. It looks pretty on the inside.