Hop to it! Angel cake traybake
If you haven’t made an Easter treat yet, get cracking on one of these simple yet stunning bakes from Fiona Cairns.
This glorious angel cake traybake, is a simple treat that will delight guests of all ages
These angel cakes have a light-as-a-feather consistency using whisked egg whites and flour.
They’re traditionally made in an angel cake or tube tin, but for simplicity I’ve used a traybake tin so the cake can be cut into slices.
Makes 18 fingers
- 250g (9oz) liquid pasteurised egg white (about 8 egg whites, or I used Two Chicks brand)
- 1tsp cream of tartar
- A pinch of salt
- 1tsp vanilla extract
- 250g (9oz) caster sugar
- 140g (5oz) self-raising flour, sifted
- Finely grated zest of 1 lemon
For the topping
- 125ml (4fl oz) double cream
- 2tbsp lemon curd
- Edible flowers, such as violets and primroses (these must be pesticide-free, either from your garden, larger supermarkets or online)
- 50g (1¾oz) mini sugar-coated Easter eggs
Heat the oven to 180°C/fan 160°C/gas 4. Line a 23 x 33cm traybake tin with baking parchment.
Place the egg whites in a clean, grease-free bowl with the cream of tartar and salt, then whisk until the mixture forms stiff peaks.
Whisk the vanilla and half the sugar in, 1tbsp at a time. Using a large metal spoon, fold in the remaining sugar and the flour, a third at a time, then the zest.
Spread the mixture into the tin and bake for 20 minutes, until pale golden and a skewer inserted in the middle comes out clean.
Turn the cake out of the tin and cool upside down on baking parchment.
Whip the cream and lemon curd together until it just holds its shape, then spread over the cake.
Trim by cutting off the edges of the cake, then cut into 2 long strips, and cut each rectangle into fingers.
Decorate with edible flowers and mini eggs. The cakes will keep for up to 2 days in the fridge.