Prue Leith showcased her angel cake slices with genoise sponge and Italian meringue buttercream on The Great British Bake Off 2019.

The recipe for the delicious treat was given to the bakers for the first technical challenge in this year’s competition.

The ingredients for the sponge are: 60g unsalted butter, melted and cooled, plus extra for greasing, 4 large eggs, at room temperature, 120g caster sugar, 120g plain flour, sifted, ½ tsp vanilla extract, ½ tsp natural raspberry flavouring, pink food-colouring gel, finely grated zest of 1 small unwaxed lemon and yellow food-colouring gel.

For the Italian meringue buttercream: 100g caster sugar, 1 large egg white and 85g unsalted butter, softened.

For the fondant icing: 250g fondant icing sugar and pink food-colouring gel.

See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes available from Amazon now.