Karen's Angel Cake

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her recipe for the classic Angel Slice. 

The Angel Slice with its three colours of Genoise sponge and pink feathered icing is a classic favourite. It was a Prue Leith technical challenge on the GBBO and for good reason. A Genoise sponge relies on technique and science to rise, it does not contain any leavening agent. In this bake we build our layers using a swiss meringue buttercream and lemon curd. A real teatime treat!

The class starts at 5pm UK on Sunday 9th January 2022. We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make these delicious treats.

Our class will take around 2 hours as we bake our little masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen. Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.Places are non-refundable and cannot be cancelled or altered after purchase. 

Equipment:

Thermometer / Temperature Probe 

Baking Tin (30x20cm / 12”x8”)

Large Heatproof Bowl 

Small Heatproof Bowl 

Medium Bowls x2

Silicone Spatula 

Large Metal Spoon 

Balloon Whisk

Electric Hand Mixer 

Offset Spatula or Butter Knife 

Clean Tea Towel

Serving Board 

Sharp Knife 

Sieve

Teaspoons 

Cocktail Stick 

Piping Bag

Medium Saucepan (Baine Marie) 

Saucepan (Bain Marie)

2 in 1 Parchment / Foil (to line base only and folding to make 3 sections)

Ingredients:

For the Genoise Sponge:

4 Large Eggs (room temp)* 

120g (2/3 cups) Caster Sugar

120g (1 cup) Sifted Flour** 

Pink Food Colour (dilute gel with water)

Yellow Food Colour (dilute gel with water) 

Few drops of Raspberry Extract / Essence

Few drops of Lemon Extract / Essence 

Few drops of Vanilla Extract / Essence

Few tbsp Icing Sugar or Cornflour (cornstartch) for turning the sponges out onto

For the Lemon Curd:

1 Egg Yolk 

40g (3tbsp) Caster Sugar

Juice and Zest of Half a Lemon 

10g (2 tsp) Butter

For the Swiss Meringue Buttercream:

1 Large Egg White 

100g (½ cup) Caster Sugar

85g (6 tbsp) Unsalted Butter at Room Temp

For the Icing:

125g (1 cup) Sifted Icing (Confectioners) Sugar

15/20ml Water (½ - 1 tsp)  

Pink Food Colouring

*UK Large Egg = US Extra-Large Egg

**1 cup after sifting

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!