Angel cake

Posted on May 15, 2013


There are numerous enjoyable scenes of Bond and Moneypenny flirting. In “Goldfinger“, Moneypenny tries the “I’ll-make-you-a-nice-dessert-trick”.
“What about tonight? Come round for dinner and I’ll cook you a beautiful angel cake,” she says.
As it turns out Bond is actually having dinner with M and Colonel Smithers from The Bank of England.
It is a great scene with Lois Maxwell and Sean Connery.
Moneypenny&BondThere are various forms of Angel cake. I take it that Moneypenny makes the English one rather than the North American one. British Angel cake is a layer cake of two or three layers of sponge cake that are often coloured white, pink and yellow. A thin layer of white cream is usually added,
Angel cake actually won “English Cake of the Year” in 1986.

As for a recipe, I nicked this one of a Butter company called Anchor, seems fair enough. Good Luck!
Angel cake

225g Unsalted Butter, softened, plus extra for greasing
225g caster sugar
4 eggs
1 tsp vanilla extract
225g self-raising flour
½ tsp baking powder
red and yellow food colouring

50g Unsalted Butter, softened
150g icing sugar
½ tsp vanilla extract

30 minutes to cook

20 minutes to prepare

8 Serves


1. Preheat the oven to 180°C, gas mark 4 and lightly grease a 20 x 30cm rectangular cake tin. Cut a long sheet of greaseproof paper and fold in two large pleats the height of the tin. Carefully use to line the tin so you have three equal-sized rectangles inside the tin.

2. Beat the butter, sugar and a pinch of salt together until light and fluffy. Beat in the eggs one at a time, adding the vanilla with the final egg. Fold in the flour and baking powder, then divide the mixture into three bowls. Colour one-third with a dash of red food colouring to make it pink and another with a dash of yellow; leave the third batter plain.

3. Spoon the mixtures into each third of the tin, with the plain layer in the centre. Spread to level out. Place in the oven and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave the cakes to cool in the tin before trimming any rounded tops and edges of the long sides.

4. For the buttercream, beat together the butter, icing sugar and vanilla until light, pale and fluffy. Spread half over the yellow layer, sandwich with the pink layer and spread over the rest of the icing, before topping with the final plain layer.

Posted in: Goldfinger