Today I have such a British classic that had been on my to-bake wish list for a million years: gluten free angel slices! Mr. Kipling’s style. 🙂
I know these have been around in gluten free format for years in supermarkets, but am I the only one who finds them underwhelming? I used to like the Tesco ones, eons ago, but they truly went downhill after a recipe change (which usually translates as “we cheapened the ingredients” lol).
Although I appreciate the amount of choice we have supermarkets – which come in handy at times – I have to admit that I also try to avoid these ultra-processed foods as much as possible anyway. Besides the unremarkable taste, they’re also full of rubbish and often more of a science experiment than food. lol It’s a bit sad and unnecessary, really. I wish there were more pre-made gluten free treats with wholesome ingredients out there. /rant over lol
But anyway, on to the recipe. 🙂
What cake tin am I using?
I’m using a square (20cm x 20cm) cake tin. I split it in half using baking paper to cook both cake layers in the same tin.
If you’d like to make a bigger batch, double up the recipe and use two cake tins instead, one for the pink layer and one for the yellow. It does make things a bit easier, but it’s way too much cake for just my boyfriend and I, lol so I stick to small batches.
How to store them?
Store your angel slices in an airtight container, in a cool dry place. Don’t refrigerate or it will ruin the texture of the cake.
How to prevent sponge cake from being dry
The addition of olive oil and sour cream does an excellent job.
But also, not over-baking your cake is key. All ovens vary – some cook faster than other – so it may take a bit of trial and error.
Brush a simple syrup on top of your cake once cool (just a little bit). This can simply be honey or syrup that has been diluted with a bit of hot water. Or you can combine equal amounts of sugar and water and cook it briefly on low heat.
- 40g butter (softened)
- 40g caster sugar
- ¼ tsp baking powder
- 40g all purpose gluten free self-raising flour (if using a plain flour blend, see notes below)
- 20g sour cream
- 7g olive oil
- 1 large egg
- Gel food colouring (pink and yellow)
- 25g butter (softened)
- 50g icing sugar
- ½ tsp vanilla essence (I used Baron)
- A few tablespoon of icing sugar
- Water (a tiny bit)
- Pink colouring
If using a plain flour blend instead of self-raising, add:
1/4 tsp xanthan gum (only if your blend doesn't already contain it)
1 tsp baking powder (instead of ¼ tsp)
PREPARE THE CAKE BATTER
- Whisk the sugar and butter (softened/room temp) together for a couple of minutes.
- Add the flour and baking powder (run them through a sieve to avoid lumps) and add the egg. Note: don’t forget to add xanthan gum and extra baking powder if you’re using a plain flour blend instead of self-raising.
- Then whisk in the sour cream and oil. Just a tip, don’t over-mix your batter.
- Separate the batter in half, in two separate bowls, and add food colouring. One pink and one yellow.
BAKE THE CAKE:
- Pre-heat the oven to 160C (320F).
- Grease a square cake tin with butter and line with baking paper (the butter will help the baking paper stay in place). If making a double batch, use two cake tins, one for each colour. Otherwise, if you’re making a small batch (like me), separate one cake tin in half, using two sheets of baking paper. Note: I’m using a 20cm x 20cm tin.
- Pour the batters in and spread as evenly as possible with a spatula.
- Bake for about 15 minutes. Note: to know if it’s fully cooked, poke it with a metal skewer or knife. If it comes out clean, it’s done. If not, cook a little longer.
- Take your cake out of the oven and let it cool down in the cake tin for 5 minutes.
- Then take it out, gently peel off the baking paper and let both layer cool upside down (ideally on a cooling a rack).
MAKE THE BUTTERCREAM & ICING:
- For the buttercream: whisk the butter (softened), icing sugar and vanilla together for a few minutes. Note: if it’s too dry, add a TINY bit of water (1/4 tsp at a time, max – a little goes a long way) and if it’s too runny, add more icing sugar.
- For the white icing: mix the icing sugar with a tiny bit of water, 1/4 tsp at a time, until you reach the right consistency. It should be fairly thick, but still a little runny and spreadable.
- For the pink drizzle on top, it’s the same process as the white icing, but add a bit of pink food colouring. However, this one should be thicker than the white icing so add more icing sugar.
ASSEMBLE YOUR CAKE SLICES:
- Once completely cool, brush a bit of simple syrup (or diluted honey or syrup) on top with a pastry brush. This step is completely optional – see notes above for more info.
- Then spread the buttercream on top of your pink cake layer, evenly with a spatula, and add the yellow layer on top.
- Next, spread the white icing evenly on top.
- Then finally, transfer the pink icing into a piping bag with a tiny nozzle, and pipe a drizzle on top.
- Let your cake sit for a while to give the icing time to set. Then clean up the side with a knife and cut into 6 slices.
- Store in a air tight container.
Hope you like them! 🙂