Angel cake, the layered pink and white loaf cake similar to Battenberg is popular with my kids. This is a alternative version, a marbled sponge cake, layered with jam and as I don't 'do' marzipan a almond butter icing.
This cake was so simple to make, it is a rubbed-in cake which saves on washing up the mixer, basically you rub the flour, butter and sugar together then mix in the wet ingredients, split the mixture in half and dye one half with a little food colouring paste. Then get creative marbling your cake mixes. If this was a true Angel cake / Battenberg it would be finished with a layer of marzipan, sticking with the almond flavour marzipan would give I substituted it for a almond butter cream. The cake is filled with plum jam as plum works very well with almonds, a match made in heaven.
Almost Angel cake:
225g S/R Flour
225g caster sugar
125g butter, softened
1 tsp vanilla extract
few drops food colouring paste
4 tbsp plum jam, to sandwiching sponges
100g butter, very soft
100g icing sugar
150g ground almonds
Grease and line two 20cm cake tins,
Preheat oven to 180c.
In a bowl sieve the flour, add caster sugar and butter rub together until it resembles breadcrumbs.
In another bowl whisk together eggs, milk and vanilla extract.
Add to flour mixture and mix together until it is smooth. Remove half the batter to another bowl, add a few drops of food colouring paste to one bowl and mix well.
To make the frosting place the butter, icing sugar and ground almonds in a blender and mix until smooth, taste and add more sugar or almonds depending on your tastes. Firm up in the fridge. When the cakes are cooked and cooled sandwich together with the plum jam and cover with the butter cream.