Angel cake is a type of layered sponge cake dessert that originated in the United Kingdom and first became popular in the late 19th century.
Made with butter, caster sugar, eggs, vanilla extract, self-rising flour, baking powder, and red and yellow food coloring, it consists of two or three layers of sweet sponge cake which are often colored white, pink, and yellow. It is traditionally iced with a thin layer of white icing.
Chef Shilpa has innovated the angel cake recipe (some changes to make it more delicious). She has given hands-on experience on it. So in the Master class on Angel Cake students learn about new angel cake recipes as well as how to balance innovative recipes.