Angel Cake
Angel Cake — a Macphie recipe, makes 14 slices. Uses Macphie Madeira Cake Mix 12.5 kg, Macphie 5th Avenue Fudge Icing 12.5 kg, White and Macphie 5th Avenue Fudge Icing 12.5 kg, Strawberry.
- mixing time (slow speed, after adding water)
- 1 min
- mixing time (middle speed)
- 4 min
- mixing time (final, slow speed)
- 1 min
- baking temperature
- 180 °C
- baking time
- 30 min
- icing heating temperature (white icing)
- 40-50 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Madeira Cake Mix 12.5 kg | 1000 g |
| Butter | 144 g |
| Water | 400 g |
| Pink food colouring | |
| Yellow food colouring | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, White | |
| Macphie 5th Avenue Fudge Icing 12.5 kg, Strawberry | |
| Ready-to-Use Frosting, Vanilla – 5 kg |
Method
Place Macphie Madeira Cake Mix and butter into a machine bowl fitted with a beater and blend until fully combined.
Add the water and mix on slow speed for 1 minute, scrape down.
Mix for a further 4 minutes on middle speed and give a final minute on slow speed.
Split the batter into 3 equal amounts and add each food colouring to a bowl until you get the desired colour – leave one plain. Always go darker/stronger than you want the bake to turn out.
Deposit the batter into a tray and bake for approx. 30 minutes at 180°C.
Once cool, level off the top of the slabs and sandwich together with Macphie Vanilla Frosting.
Heat Macphie 5th Avenue® White Icing to between 40-50°C and colour a small amount pink, or use Macphie 5th Avenue® Strawberry Flavour Icing.
Flood the top of the cake with white icing and level off. Using the pink in a piping bag with a small hole pipe, pipe lines across the length of the cake, then use a small cocktail stick to feather back and forth to get the desired effect on top.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.