The first episode of The Great British Baking Show Collection 7 (or, as it’s known in the UK, The Great British Bake Off Season 10) has finally arrived on Netflix. We saw the return of familiar faces of the GBBO judges, Paul and Prue, and hosts, Noel and Sandi, as well as 13 new amateur bakers to the tent. Since it was Cake Week, the bakers had to work with many recipes both fruitcake and birthday cake, but what I want to cover today for your bake along needs is the technical challenge dessert: Angel Cake Slices recipe.
Not to be confused with the American favorite, angel food cake best known as part of the Strawberry Shortcake recipe, Angel cake slices is a traditional British dessert. It consists of three layers of genoise sponge, each flavored vanilla, raspberry, and lemon with Italian meringue buttercream between them. It’s topped with a fondant icing with pink ribboning that is feathered in alternative directions.
If you are participating in a GBBO bake along this year and want to make these delicious treats, we offer you two different recipes to work with, one requiring quite a few technical skills and an alternative for those who just want to make these for fun.
GBBO’s Official Angel Cake Slices Recipe
Every week the official GBBO site is kind enough to post the recipe for the technical challenge and this week is no exception. Prue’s Angle Cake Slices recipe is her take on the classic and will make 6 slices just like what you saw on this week’s episode. Well, hopefully not like Jamie’s…
Some notes for Americans following this recipe. Caster sugar is known as baker’s sugar in the U.S. It is finer than table sugar, but coarser than powdered sugar. If you can’t find it in the baking aisle at your local store, you can make it at home. Simply put the desired amount in a food processor or coffee grinder and pulse until you get a fine powder. Alternately, you can try using powdered sugar as it dissolves very quickly similar to caster sugar.
For the fondant icing sugar, you can buy it at your local store, online, or make your own at home. Remember, this is not what we consider icing sugar (aka powdered sugar or confectioners sugar) here in the States. It uses powdered sugar as a base, but adds in other ingredients like corn syrup and vanilla extract to make the final product. Also note this is poured fondant, not rolled fondant like you see on many cakes including this week’s showstopper challenge.
Finally, when Prue mentions using a 33 x 25 cm traybake tin you can use a 13 x 9 in baking pan at least 2 inches deep. You may also need a digital scale for weighing your ingredients by the gram. This is a much more exact way of measuring than the U.S. system of cups. A cup of flour could range anywhere from 300 – 400 grams depending on how fluffed or compact it is in the measuring cup. Exact weight is the key between a dessert you would present to the judges and one you would rather throw in the trash.
Easy Angel Cake Slices Recipe
If you are looking for a less technical Angel Cake Slices recipe, the Baking with Granny blog offers just that. With simpler ingredients and no fondant icing to fiddle with, you can make these easier or as a practice run for Prue’s recipe. Note that the sponge layers in this recipe are colored instead of flavored raspberry and lemon. Also, the icing is not a meringue nor even a buttercream, which may be a plus depending on your skill level.
If you want to see how other amateur bakers fared tacking this highly technical challenge, fire up Instagram and search the #technicalchallenge hashtag. Next week is Biscuit week on the Great British Baking Show. We’ll be back to break down one of those recipes for you to make at home for your GBBO Bake Along.