Old Be-Ro recipe book recipe, Angel Cake

Eenymeeny

It isn't in the Centenary Edition either. I can't find the other one that I used to use regularly, will look properly tomorrow. Was it a loaf shape made up of three different coloured sponges? I think that we made it at school, but that was a long time ago!
I also remember Stork Cookery club books and button-box could be right, they were usually a bit fancier than Be-ro which were generally basic family fillers!

JIL

CocoM2020 said:

JIL said:

If you google images of bero cakes, theres loads of photos of recipes from the bero books.
Although I cant find an angel cake or even an angel layer cake.
Didnt they do this on great British bake off and prue leith said it was traditionally a genoise sponge? 
Good luck.

No wasnt it a Mary Berry recipe - had a passion fruit topping? Some people messed with up with the tin - it has to be cooled upside down as well? Or am I well off here? http://kickatthepantrydoor.blogspot.com/2013/08/mary-berrys-angel-food-cake-gbbo.html
Now I remember the Prue ones were angel food slices - like Mr K’s. The Mary Berry one is the link above. 

I remember the contestants having to make three sponges and then slice them into individual slices and ice them. Cant remember a Mary Berry challenge.
https://www.huffingtonpost.co.uk/entry/great-british-bake-off-how-to-make-angel-cake-slices_uk_5d651f9ae4b008b1fd212492
I think the op wants angel cake not angel food cake.
Although I would settle for battenburg.

This is an old fashioned recipe 
https://bakingwithgranny.co.uk/recipe/angel-cake/

C_J

bakingwithgrannie.co.uk has a fairly authentic Angel Cake recipe.

Grumpysally

Baking With Grannie's is more of a pimped up Victoria sponge.
Ive done some more detective work, asking myself how I'd describe the texture, 'velvety?' No not a velvet cake they have buttermilk in. 'Silky'? yes! Which led me to chiffon cakes. Bingo! It was a version of chiffon cake https://www.littlesweetbaker.com/classic-chiffon-cake/. Though I don't remember using oil. In fact I doubt we even had vegetable oil in the house in those days. But I do remember whisking the egg whites separately  and a vague recollection of adding cornflour which fits in with the American  cake flour in this recipe. I think ill give it a go soon and I'll report back. Most of my kitchen stuff has been packed away ready for new kitchen in a few weeks. ( needed to re-do wooden floor first, I wouldn't ordinarily organised as to have stuff cleared weeks in advance)
Watch this space 😀

Rosa_Damascena

Thanks! 

Have invested in a new Bundt (chazzer of course) for the occasion.