Recipe: Angel Cake Slices a la Prue Leith

20 September 2019

Since moving to channel 4, the Bake Off recipes and challenges have been in the very capable hands of Prue Leith. This delicious treat is among her signature Great British Bake Off cakes.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Serves: 6

Category: Cakes

Ingredients

Dr. Oetker Vanilla Cake Mix (use half a box)
3 eggs
118ml cooking oil
Dr. Oetker Food Colour - Yellow and Red
Raspberry food flavouring
Betty Crocker Vanilla Buttercream Style Icing (one pot - you may have some left over)
250g Icing sugar

Method

Make sure your oven is preheated to 190° celsius or Gas Mark 5.
Grease your baking tin and divide it into three even sections by making a wall of greaseproof paper between each (go across the width of the tin, not the length, and make sure each section is properly sealed).
Make your vanilla cake following the instructions on the pack, using the mixing bowl and whisk to incorporate the eggs and oil.
Divide your mixture between three smaller bowls.
Don’t add anything to the first bowl
To the second bowl, add a tiny drop of the red food colouring (enough to just turn pink) and two or three drops of the raspberry flavouring.
To the third bowl, add a few drops of the yellow food colouring (enough for it to turn bright yellow).
Pour the mixture from each bowl into each section you created in the baking dish.
Bake in the oven for 12-15 minutes.
Take the cakes out and leave to cool.
Once they are cooled, spread a thin layer of the buttercream onto the first (plain) section and place the second (raspberry) section on top. Spread another layer of buttercream onto this, then place the third (yellow) section on top. (Don’t add any buttercream to the top).
To ice, use a sieve to sift the icing sugar and add 2 tablespoons of water and stir to dissolve it.
Spread around three quarters of the icing over the top of the cake.
To the last quarter of the icing, add the tiniest drop of red food colouring, mix, then spoon it into your piping bag.
Draw delicate lines of pink icing sugar around 1cm apart along the length of the cake. You can then use a cocktail stick to gently draw zig zags across those lines, which will result in a beautiful pattern.

The full recipe can also be found over at The Great British Bake Off.

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