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Angel cake slices in the UK, not to be confused with the American angel cake, are typically a three-layered sponge cake in multi-coloured stripes (normally yellow, pink and white) sandwiched together with butter cream.
Test Kitchen Tips Be sure to use an ungreased (but not a nonstick) tube pan for angel food cakes. Inverting the pan while cooling helps prevent the cake from compressing and losing volume. Be patient when adding sugar to egg whites. For added style and flavor, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.
In Prue’s assignment, the bakers had to make six identical angel cake slices from Genoise sponge (a sponge leavened naturally with eggs by gently warming and foaming the mixture) and Italian meringue butter cream. They also had to be three separate flavours – raspberry, lemon and vanilla – and topped with icing.
Angel cake here in the UK is not the same as a North American Angel Cake. Ours is typically a three layer sponge cake, with white, pink and yellow layers of a sponge cake sandwiched together with a bit of vanilla butter cream.
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