Angel Cake

Make Ahead Although best when freshly made, the cake can be refrigerated overnight.
Angel Cake
Angel Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 2

    sticks (1/2 pound) unsalted butter, at room temperature

  • 2

    cups sugar

  • 4

    large eggs, at room temperature

  • 1

    cup buttermilk

  • 1

    teaspoon pure vanilla extract

  • Marshmallow Icing

  • Silver dragées, for decorating

Directions

Preheat the oven to 350°. Butter and flour two 9-inch cake pans. On a sheet of wax paper, sift the flour, baking powder, baking soda and salt. 2 In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in the sugar until fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients at low speed, in 3 additions, alternating with the buttermilk. Beat in the vanilla. 3 Spoon the batter into the prepared pans and bake in the center of the oven for about 35 minutes, until golden and a cake tester inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and let cool completely on the rack. 4 Transfer a cake layer to a plate and frost the top generously with icing. Cover with the second cake layer and spread the top and sides with the remaining icing. Decorate with dragées and serve.

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