Angel Cake with Honey Buttercream
One the most prettiest and fluffiest crumb that any cake might have is the angel cake but be ware, it has almost no shelf life as it has no fat added to it. So do eat it the same day!
Angel cake is a light, airy sponge cake made primarily from whipped egg whites, with no added fat such as butter or oil. Its delicate texture comes from the incorporation of air during whisking, which gives the cake its characteristic height and soft, cloud-like white crumb.
Traditionally, angel cakes are flavoured simply with vanilla or citrus zest, making them versatile and well suited to a variety of toppings. Because the cake is naturally low in fat, it is often paired with light accompaniments such as fresh fruit, fruit coulis, citrus glazes, or softly whipped cream to balance the texture and add moisture.
Due to their lightness and refined appearance, angel cakes are popular for afternoon teas, celebrations, and plated desserts where a delicate sponge is desired. They are especially valued in professional kitchens for showcasing fresh, seasonal flavours.
I’ve paired mine with a honey buttercream and orange zest. Sweet, tangy and full of flavour!
Angel Cake with Honey Buttercream
Angel Cake
Preparation time: 20 minutes
Baking time: 40 minutes
Yield: 1 × 18 cm round cake
Ingredients
8 medium egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
250 g icing sugar, sifted
140 g cake flour, sifted
1 teaspoon vanilla essence
Finely grated zest of 1 lemon
Topping
Honey Buttercream
Zest of one orange
Method
Preheat the oven to 170 °C. Lightly grease an 18 cm round cake tin.
In a large bowl, whisk the egg whites with the salt and cream of tartar using an electric mixer until stiff peaks form.
Gradually add the icing sugar, a few tablespoons at a time, sprinkling it over the egg whites and whisking for about 20 seconds after each addition, until the mixture is thick and glossy.
Gently fold in the sifted cake flour one-third at a time. Fold in the lemon zest and vanilla essence, taking care not to deflate the mixture.
Spoon the batter into the prepared tin and smooth the surface. Bake for 40 minutes, or until the cake is golden and springy to the touch.
Remove from the oven, turn out onto a wire rack, and allow to cool completely before decorate with buttercream and orange zest.
Honey Buttercream
Preparation time: 15–20 minutes
Yield: Approximately 3 cups
Ingredients
340 g unsalted butter, slightly softened
110 g honey
85 g icing sugar
Pinch of salt
Method
Add the softened butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the butter becomes pale in colour and noticeably lighter in texture.
Add the honey gradually, in 3–5 additions. Stop the mixer between additions, add a small amount of honey, and mix at medium speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mixture.
Once all the honey has been incorporated, increase the speed to high and beat for 1 minute to fully aerate the buttercream.
Add half of the icing sugar and mix on low speed until combined. Add more icing sugar gradually if a firmer consistency is desired. Avoid adding too much, as this can make the buttercream grainy.
Add the pinch of salt. If desired, add a tiny amount of purple food colouring (using the tip of a toothpick) to neutralise yellow tones and achieve a lighter colour. Mix on high speed for a further 1 minute.
Switch to the paddle attachment and mix on low speed for 1–2 minutes to remove large air bubbles. The buttercream should be smooth, creamy, and ready to use.
Serve with beautiful edible flowers and orange zest on top.