British angel cake is generally described as a triple-layered (occasionally, double-layered) sponge cake where one layer is coloured yellow, one coloured pink, and one left plain. The layers are generally sandwiched together with buttercream and may be topped with a thin layer of icing. Angel cake is, therefore, generally viewed as being different from the American angel food cake. However, The Complete Illustrated Cookery published by Associated Newspapers Ltd. in 1934 gives a recipe for 'angel cake' which has no colouring, and the following ingredients: flour, castor sugar, cream of tartar, vanilla essence, egg whites. These are identical to the ingredients of the American cake, suggesting that it may well have been angel food cake which was served at Manderley.
Oh! Fullers angel-cake, Robertson’s marmalade,
Liberty lampshade, come shine on us all,
My! what a spread for the friends of Myfanwy,
Some in the alcove and some in the hall.