Angel cake

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Angel cake
Alternative namesAngel slice
TypeLayer cake
Place of originUnited Kingdom
Main ingredientsFlour, sugar, eggs, icing, vanilla extract, pink or red food colouring

Angel cake (not to be confused with American Angel food cake) is a type of layered sponge cake dessert that originated in the United Kingdom,[1] 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 awards, most notably the "English Cake of the Year" in 1986. The largest recorded Angel cake was 1 metre in length and 50 centimetres in width, which was baked in the English town of Bakewell.[2]

See also[edit]


  1. ^ Goldstein, D.; Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 739. ISBN 978-0-19-931362-4. Retrieved 26 May 2017.
  2. ^ "Pink angel sponge cake". Retrieved 7 August 2015.