Pimp That Snack

Mr Pimpling’s Angel Slice

by Chloe, Jane and Sejal 11 photos Rated 64% 278 votes when voting closed

Cake

6 eggs
250g Butter
500g Flour
400g Caster Sugar
A few drops of Red food colouring

(These are approximate as the principal cakemaker -Sejal- does not care for measurements).

Buttercream Icing

75g Butter
Can’t remember how much icing sugar but it tasted good!!!
Vanilla essence

1 Pack of sickly-sweet Fondant Icing

Glace icing

Water
Red food colouring
Icing sugar

Total cost – £5.00

Two loaf tins, self-raising flour, eggs, butter, caster sugar and food colouring on a table

First we made a basic cake mixture, using Sejal’s tried and tested methods of a bit of flour here, a bit of butter there and ended with what looked like scrambled eggs.

Beating the yellow egg and butter mixture with a wooden spoon in a white bowl

More flour was needed.

Eventually we ended up, exhausted already, with our finished cake mixture.

Sifting flour through a sieve into the cake batter while another pair of hands stirs

We split this cake mix in two and added pink food colouring to one half.(22) We then spooned the mixture into two different bread tins (donated by Elli) and put them in the oven to bake.

Two lined loaf tins filled with batter, one plain yellow and one dyed pink

Meanwhile, we turned our attention to the matter of icing. The angel slice demands not one, not two, but THREE types of icing. The first is the butterscotch (no buttercream, I’m being told off for that), which goes between the cake layers. The second is the fondant-type topping.

Pale fondant rolled out flat on the worktop with a wooden rolling pin

We bought a slab to roll out to the requisite thickness. Now, we thought we would be running out of time but thought we would squeeze in making the piping bag for the icing.

Hands folding a sheet of greaseproof paper into a cone to make a piping bag

We thought we would be cutting it fine…how little we knew….

….the cakes took FOREVER to cook in the middle, but then began to burn on the outside. We began to get very worried and had a little conference to decide whether to carry on cooking (and burning) or have a very, very moist angel slice. We cooked on…

Our salvation was that the angel cakes needed to be shaped anyway, so most of the burnt cake was removed (this was after all a project where aesthetics and taste were both valued).

Pink and plain sponge loaves trimmed and sitting on separate plates on the worktop

We then spread the butterscotch (dammit-cream!) on top of the pink cake and placed the second cake on top.

Spreading buttercream across the top of the pink sponge loaf with a knife

Lowering the plain sponge layer onto the buttercream-topped pink layer to build the slice

The rolled out fondant was then placed on top and cut to size.

By now, we were all getting very overexcited (and high off all the sugar!) but held it together for one of the most crucial stages-the luminous pink glace icing. One slip here would end the whole attempt. The cakemaker bravely stepped up and did a great job, I hope you’ll agree.

Iced slab cake with white fondant and pink zigzags, cut end showing pink and yellow sponge

The huge angel slice on a plate beside a normal-sized one for scale

Ta da!

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