Angel cake Angel cake Angel cake (or "Angel food cake"; not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century. Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices. The cake has won many
Cake (advertisement) of white-uniformed cooks moving trolleys of ingredients and performing cake preparation work such as zesting oranges and mechanically mixing cake batter. Several large blocks of madeira cake are taken from the oven, starting a time-lapse sequence of the brick-like cakes being arranged into a pile and being mortared with buttercream icing. After a shot of gloved hands kneading orange sugar paste, a woman pours melted chocolate into a pot of Rice Krispies. The sugar paste is pressed between rollers, and the pot of Rice Krispies emptied into a mould. Layers of Battenberg cake are mortared together with raspberry jam. The