Angel Cakes Recipe

Name: Angel Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp (3/4 stick) butter, softened; 1/2 tsp vanilla extract; 1/2 cup granulated sugar; 2 None eggs; 1 1/4 cups self-rising flour; 2 tbsp milk; 1 cup flaked coconut, for decorating; 1/3 cup raspberry jam, for filling; 1/2 cup heavy cream, whipped, for filling; None None FOR THE CHOCOLATE ICING; 1 tbsp butter; 1/3 cup milk; 2 cup powdered sugar; 1/4 cup unsweetened cocoa powder

Servings: persons

6 tbsp (3/4 stick) butter, softened
1/2 tsp vanilla extract
1/2 cup granulated sugar
2 None eggs
1 1/4 cups self-rising flour
2 tbsp milk
1 cup flaked coconut, for decorating
1/3 cup raspberry jam, for filling
1/2 cup heavy cream, whipped, for filling
None None FOR THE CHOCOLATE ICING
1 tbsp butter
1/3 cup milk
2 cup powdered sugar
1/4 cup unsweetened cocoa powder

1
Preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Beat the butter, vanilla extract, sugar, eggs, sifted flour and milk in a large bowl with an electric mixer on a low speed until the ingredients are just combined. Increase the speed to medium and beat until the mixture has changed to a paler color. Divide among the muffin cups, smoothing the top.
3
Bake for 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Remove the paper liners from the cooled cakes.
4
For the chocolate icing, melt the butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir in the milk, sifted powdered sugar and cocoa powder until the icing is of a coating consistency.
5
Dip the cakes in the icing and drain off the excess. Toss the cakes in coconut. Let stand on a wire rack until set.
6
Cut the cakes as desired and fill with jam and whipped cream. Serve.

846

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tbsp (3/4 stick) butter, softened, 1/2 tsp vanilla extract, 1/2 cup granulated sugar, 2 None eggs, and more.

Yes, Angel Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angel Cakes

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