How To Make A Gluten Free Angel Slice

I’ve heard many coeliacs wanting Mr Kipling to hurry up and make the gluten free equivalent of more of their scrummy cakes so I made it my mission to help you out!

I saw the Angel Slice in the supermarket recently and I thought I'd like to make my own version with Juvela Gluten Free White Mix. I know that the cake will taste delicious with Juvela, just like a normal cake. You can also give them your own unique twist, just like the Mr Kipling Limited Editions - all you need to do is pick your colour!

My recipe made 14 slices and yes, they’re double the size too so you get more cake - hooray!

I used 2 26cm X 16cm cake tins but you could use a slightly larger swiss roll tin and you’d end up with more of a normal sized Angel Slice. Either way, you get a lot more slices than you would if you bought them!

I used cheats fondant icing for the top which saved me a lot of time and it is also easier for the children to help to make it. You can find a block of ready-made fondant icing in the baking section of most supermarkets. I’ve never found one that contains gluten but it is always best to double check that the brand you use is gluten free. It is also important to check your food colouring gel. I was caught out once as I never expected gel colouring to contain gluten but some brands definitely do!

Ingredients:

For the cake:

• 175g butter, softened to room temperature
• 175g caster sugar
• 3 large eggs
• 1 ½ tsp vanilla extract
• 175g Juvela Gluten Free White Mix
• 1 tsp baking powder
• 3 tbs milk
• 1 or 2 drops of gluten free pink gel food colouring
• For the vanilla buttercream:
• 125g icing sugar
• 40g butter, softened to room temperature
• 1 or 2 drops of vanilla extract
• 1 tbs milk
• For the fondant topping:
• 250g white fondant icing block
• 3 tbs water
• 1 drop of gluten free pink gel food colouring

Method:

• Grease and line 2, 26cm x 16cm baking trays with baking paper.
• Preheat the oven to 180’C
• Whisk together the butter and sugar, until it is light in colour and fluffy.
• Slowly whisk in the eggs and vanilla until incorporated.
• Mix in the Juvela White Mix and baking powder and then the milk.
• Mix until you have a smooth batter.
• Divide the mixture into 2.
• Add a drop or 2 of food colouring to one lot of mixture and mix together well.
• Pour each lot of mixture into the prepared tins and bake for about 15 minutes until baked through and a skewer comes out clean.
• Leave to cool on a cooling rack.
• Make the vanilla buttercream by beating the butter and icing sugar together until soft. Add the milk and vanilla and beat for 5 minutes until the icing is light and fluffy.
• Spread on top of the cooled pink cake and place the other cake on top.
• To make the fondant topping, break the fondant icing block up and place into your mixer. Add one tablespoon of water at a time, mixing until the fondant is runny enough to pour onto the top of the cake. Save some icing to one side, pour the rest onto the cake and leave to set in the fridge.
• Add a drop of pink colouring to the saved fondant icing and use to pipe thin lines onto the white fondant topping. Leave to set completely in the fridge before slicing into rectangles.

Happy Holidays everyone!

You can follow Bron Bradshaw for more gluten free baking inspiration on Instagram: @bronsglutenfreebakes