Lemon, Lavender and Vanilla Angel Cake

Week 1 of this year's Great British Bake Off saw the bakers faced with angel cake slices for their technical challenge. As is quite common with me, I decided I would take on the challenge, although with a few adaptations of course! So, here is my angel cake. It's a much simpler version than that from the technical challenge and much closer to the traditional bake, using a classic madeira-style sponge and lemon buttercream. This is a perfect recipe for someone that likes a simple yet light and summery cake. 

Recipe - Makes 1 

For the sponge:

• 120ml dairy-free milk
• 1 1/2 tsp white vinegar
• 150g dairy-free margarine
• 150g caster sugar
• 200g self-raising flour
• 1 1/2 tsp bicarbonate of soda
• Zest 1 lemon (save 1 tsp for the buttercream)
• 1 tsp lavender flowers, crushed
• 1/2 tsp vanilla extract
• Purple and yellow food colouring

For the buttercream:

• 40g margarine
• 80g icing sugar
• 1 tsp lemon zest
• Icing sugar, to dust

Before making the cake, prepare the tin. Using a rectangular baking tin, approximately the size of 3 1lb loaf tins, divide into 3 equal size rectangles with foil, creating barriers to stop the sponges merging. Then, line each section with baking paper. Alternatively, you could line 3 1lb loaf tins with baking paper and use these. Set aside until needed. Preheat the oven to 170C.

To make the cake mix, add the vinegar to the dairy-free milk and stir. Leave to curdle and thicken slightly. Cream the margarine and sugar in a bowl. Add the flour, bicarbonate of soda and milk, folding in gently. Divide the mixture equally into 3 bowls and add lemon zest and yellow food colouring to one, lavender flowers and purple food colouring to another, and vanilla extract to the final one. Mix well, ensuring the colour is fully distributed, then tip each of the cake batters into one of the pre-lined sections of the baking tin. Bake for 20-25 minutes or until risen and a skewer inserted into the centre comes out clean. Remove the cake from the oven, leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Meanwhile, prepare the buttercream by creaming the margarine and icing sugar together, then mix in the lemon zest. If your cakes have risen to a dome, use a serrated knife to flatten them. Then, take the lemon sponge and place it on a board or plate and spread 1/2 the buttercream over the top. Press the lavender sponge on top and spread on the rest of the buttercream. Finish with the vanilla sponge. Trim the cake edges using a long serrated knife to neaten them. Dust with icing sugar and serve.