Angel cake (not the same as American angel cake) is a traditional teatime treat in England, made with tri-colour sponge cakes (vanilla, strawberry and white sponge), sandwiched with buttercream. But a quick look at Sainbury’s angel cake finds ingredients like palm oil, battery-farmed egg and carmine (dead red insects to make the pink colour). Angel Cake (Domestic Gothess) fills three sponge cakes with vanilla buttercream. Nostalgia galore!
Use reusable silicone baking liners. Keep recipes away from pets, due to unsafe ingredients like citrus, dried fruits, coffee, nuts and chocolate. Read up on keeping people & pets safe in the kitchen.
plant-based Battenberg recipes
Battenberg cake is similar, this time made in a pink/yellow check pattern, held together with jam and marizpan (almonds). Again Mr Kipling’s version also contains palm oil, battery-farmed egg and carmine.
Vegan Battenberg Cake (Wallflower Kitchen) uses vegan butter and soy yoghurt, and colours with beetroot juice or beetroot powder for the pretty pink colour. The recipe is from Aimee Ryan’s fab book Great British Vegan.
Battenberg cake (Domestic Gothess) is a light almond sponge wrapped in marzipan (first created in 1884 to celebrate the marriage of Queen Victoria’s granddaughter with Prince Philip’s grandmother).
Chocolate orange Batternberg (Domestic Gothess) is lovely, if you like both Battenberg cakes and Terry’s chocolate oranges. It’s made with chocolate marzipan and marmalade!
