Three‑Layer Angel Cake

• unsalted butter50 г g

  plus extra for the pan

• fine sugar150 г g
• eggs↗4 великі

  4 large

• plain flour↗150 г g

  sifted

• food coloring (pink)↗по краплі
• food coloring (yellow)↗по краплі
• raspberry extract↗по краплі

  softened

• lemon extract↗по краплі
• butter↗100 г g

  soft

• powdered sugar↗200 г g
• vanilla paste↗1 ч. л.
• milk↗½ ст. л.
• powdered sugar for fondant200 г g
• food coloring (pink) for glazeза потреби

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection, gas 5). Butter a 25 × 20 cm pan and line the bottom with parchment. Place a sheet of foil on the parchment, fold it in half so the parchment remains on the outside. Using the folded sheet, divide the pan into three vertical sections about 8 cm wide.

2. 2

   Melt the butter, remove from heat and set aside. In a large heat‑proof bowl placed over a pot of gently simmering water (so the bowl bottom does not touch the water), add the sugar and eggs. Beat with an electric whisk until the mixture becomes very thick and pale, about 4‑5 minutes.

3. 3

   Add one‑fifth of the egg mixture to the melted butter and stir. Pour the butter mixture into the eggs, gradually folding in the sifted flour. Divide the batter into three bowls. Leave one plain, add a drop of pink coloring and raspberry extract to the second, and a drop of yellow coloring and lemon extract to the third, mixing gently.

4. 4

   Carefully pour each portion of batter into its corresponding section of the prepared pan. Bake for 12‑15 minutes until the layers are browned (test with a skewer—it should come out dry). Cool slightly in the pan, then gently transfer the layers to a rack to cool completely.

5. 5

   For the cream, beat the soft butter, powdered sugar, vanilla paste and milk with an electric whisk for 5 minutes until the mixture is pale and creamy. To assemble the cake, place the white layer on a board, spread half of the cream, top with the raspberry layer, spread the remaining cream and finish with the lemon layer. Trim the sides so they are even and neat.

6. 6

   For the fondant glaze, sift the powdered sugar into a bowl and gradually add 1½‑3 tbsp of water until you obtain a thick, pourable mixture. Transfer a quarter of the glaze to another bowl and add a drop of pink coloring. Put the pink portion into a pastry bag.

7. 7

   Spread a simple fondant glaze over the top of the lemon layer, avoiding runoff on the sides. Using the bag, draw thin pink lines across the entire width of the cake, leaving gaps. Drag a cocktail stick along the lines to create a marble effect. Let the glaze set slightly, then cut the cake into six equal rectangles.