Recipes · British · Cakes
Angel Cake (Three-Layer Pink, Yellow and White Sponge)
One serving has 429 kcal and 4 g protein, and at least a fifth of a woman's daily need of vitamin A (30%), phosphorus (22%) and selenium (22%). Ready in 120 minutes.
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- Preparation: 100 min
- Cooking: 20 min
- Makes: 1 serving (103 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 27 g Unsalted butter, softened
- 19 g Caster sugar
- 17 g Eggs
- 19 g Self-raising flour
- 3.3 g Milk
- 0.7 g Vanilla extract
- 17 g Icing sugar
Method
- Makes one three-layer cake, cut into 12 slices; the amounts are for one slice, so multiply every ingredient by 12 for the whole cake. Heat the oven to 180 °C (350 °F) and line three 900 g (2 lb) loaf tins with baking paper (or bake the layers one after another).
- Beat two-thirds of the butter with the caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture starts to curdle, then fold in the rest of the flour and three-quarters of the milk.
- Divide the batter into three equal parts. Stir half the vanilla into one and leave it white; colour one pale pink and one pale yellow with a drop or two of food colouring, which adds nothing to the nutrition. Spread each in a tin.
- Bake for 18-20 minutes, until risen, springy to the touch and a skewer comes out clean. Leave for 5 minutes in the tins, then turn out and cool completely. Trim any domes flat with a bread knife.
- For the buttercream, beat the rest of the butter until soft, then gradually beat in the icing sugar, the rest of the milk and the rest of the vanilla until pale and fluffy.
- Lay the pink sponge on a board, spread it with buttercream, add the white sponge, more buttercream and then the yellow sponge, and spread the rest of the buttercream thinly over the top. Chill for 30 minutes to firm up, then cut into 12 slices with a hot knife.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 429 kcal | 20% |
| Carbohydrates | 50.4 g | |
| Water | 22.6 mL | |
| Fiber | 0.51 g | 2% |
| Protein | 4.3 g | 9% |
| Tryptophan | 0.06 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.35 g | |
| Lysine | 0.22 g | |
| Methionine | 0.11 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.23 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.24 g | |
| Histidine | 0.1 g | |
| Fat | 23.8 g | |
| Monounsaturated | 7 g | |
| Polyunsaturated | 1.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.84 g | |
| Saturated | 14.3 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 122 mg | |
| Calcium | 84.4 mg | 8% |
| Copper | 0.04 mg | 4% |
| Iron | 1.2 mg | 7% |
| Magnesium | 6.6 mg | 2% |
| Manganese | 0.2 mg | 11% |
| Phosphorus | 156 mg | 22% |
| Potassium | 59.6 mg | 1% |
| Selenium | 12.4 µg | 22% |
| Sodium | 256 mg | |
| Zinc | 0.38 mg | 5% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.18 mg | 16% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.39 mg | 8% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 46.2 µg | 12% |
| Cobalamin (vitamin B12) | 0.21 µg | 9% |
| Choline | 57.5 mg | 14% |
| Vitamin A | 213 µg | 30% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 15.6 IU | 3% |
| Vitamin E | 0.82 mg | 5% |
| Vitamin K | 2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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