Pink Sandwich Cake

    1 hour 5 minutes

    This is my famous pink cake that gets used at any event which requires pink like little girls birthdays and breast cancer events.

    4 people made this

    Serves: 8 

    • Cake
    • 1 cup (125g) self raising flour
    • 125g butter
    • 1/2 cup (125g) caster sugar
    • 3 eggs, whisked
    • Icing
    • 30g butter
    • 3 tablespoons milk
    • 1/2 cup (125g) caster sugar
    • 1 1/3 cups (220g) icing sugar
    • 2 tablespoons glucose syrup or golden syrup
    • 1 teaspoon vanilla essence
    • 1 teaspoon red food colouring
    • Cream Coating
    • 285ml thickened cream, whipped
    • 2 tablespoons icing sugar
    • 1 teaspoon red food colouring
    • To Assemble
    • 40g raspberry or strawberry Jam
    • 150g multi-coloured sugar strands

    Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

    1. Cake: Preheat the oven to 180 degrees C. Grease two 20cm cake tins.
    2. Sift the flour twice and place into a bowl.
    3. Cream the butter and the sugar. Add the eggs and half of the flour then mix thoroughly. Add the rest of the flour and beat for a couple of minutes.
    4. Divide between the 2 prepared cake tins then place in the preheated oven for 25 minutes or until golden brown. Remove and allow to cool on a wire rack.
    5. Icing: In a saucepan melt the butter over a medium heat. Once melted add the milk and the caster sugar. Boil rapidly for 1 minute. Remove from the heat and add the glucose, vanilla and colouring. Add half of the icing sugar and beat thoroughly. Add the other half and beat thoroughly. If too thick add 1 tablespoon milk and beat.
    6. Cream Coating: Whisk the cream lightly and add the icing sugar. Add the food colouring and mix through.
    7. Assembly: Once sponge is cooled spread each of the risen tops with the jam and sandwich together.
    8. Using a palette knife spread the cream around the sides of the cake giving an even layer.
    9. Place sugar strands on a flat tray. Roll the creamed side of the cake into the sugar strands giving an even coating. Neaten up the edges.
    10. Using a piping bag pipe the pink icing onto the top of the cake. (If too hard then microwave for 20-30 seconds until softened.) Dust the top with icing sugar.
    11. Place the cake onto a silver cake server. Using the leftover cream pipe around the base of the cake to neaten up the edge. Serve.

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    Reviews in English (3)


    Fun fact: angel cake won the coveted 'English cake of the year' award in 1986. Also, the largest ever angel cake was a metre long and half a metre wide (baked in - where else - Bakewell)  -  06 Jan 2015  (Review from Allrecipes UK & Ireland)


    I decided to use the sponge part of this recipe for my cake. I was suprised how easy and simple the recipe was. The sponge was lovely and light. I used some strawberry puree and pink food colouring to half the mixture to make a marble cake. The only negative is the layers came out quite thin so made another batch to make a 4 layer cake. I think it's better to double the ingredients to make a thicker cake. Overall it was delicious so will definitely use it again.  -  19 May 2013  (Review from Allrecipes UK & Ireland)


    Made this cake..i feel and taste too much butter... Followed the recipe exactly..i feel the grease on touching the it suppose to be like that?  -  21 Sep 2017  (Review from Allrecipes UK & Ireland)