The first layer of the angel food cake topped with whipped cream and fresh berries
Angel Food Cake with Strawberries, Blueberries and Whipped Cream
angel food cake, home made or store bought, recipe to follow
pint of cream
quart of ripe strawberries
1/2 pint blueberries
Wash and dry the berries and set aside. Whip the cream and sweeten to taste. Right before serving slice the strawberries. Using a serrated knife slice the angel food cake into three pieces. Put the bottom layer on a cake plate and cover with whipped cream. Top with sliced strawberries and blueberries. Add three small spoons of cream on top of the fruit and the next layer of cake. Add cream and berries and and just a little cream to adhere the top layer of cake. Serve and cut with a serrated knife. This cake cuts beautifully and is easy to serve.
Angel Food Cake Angel food cake batter, first swirl through it with a knife to remove any air pockets then lightly smooth the top.
This recipe is adapted from Charlotte J.’s delicious recipe on food.com.
Click Here to view her recipe.
Prep Time: For egg whites to come to room temperature took about two hours
Prep for the cake took about 15 minutes
Cooking Time: 30 – 35 minutes
1 cup cake flour
¾ cup sugar plus 2 Tablespoons
12 large egg whites room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
¾ cup sugar
1 ¾ teaspoons vanilla
¼ teaspoon almond extract
Separate your eggs, first putting each white in a small bowl then transferring to a larger one. Any yolk in the whites stop them from beating correctly. Do this a couple of hours ahead allowing the egg white to totally come to room temperature. Use a two piece angel food cake pan. The difference between a bundt pan and an angel food cake pan is the bundt pan has ridges and the angel food pan is flat. Do not grease the pan. Heat the oven to 375 degrees. Put ¾ cup of sugar in the food processor and spin it for a couple of minutes to make it fine. Set this aside for when you whip the whites. Put ¾ cup plus 2 Tablespoons of sugar in the food processor and spin this. Add the 1 cup of cake flour and give a quick spin to incorporate. Set aside. Combine vanilla and almond extract and set aside. Beat egg whites, sprinkling in cream of tartar and salt until it forms peaks. Add the ¾ cup of sugar slowly, then beat on high till stiff peaks are formed. With the mixer on low, slowly add some flour/sugar mixture alternating with the extracts. Stop often and scrape the sides and bottom of the bowl. Spoon the batter into the angel food cake pan. Slowly move a knife through the batter to remove the air pockets. Bake 30 – 35 minutes. The top should spring back when lightly touched with a finger. Invert pan onto a tin funnel to cool completely. To remove the cake from the pan run a knife around the rim. Firmly hit the sides of the pan to dislodge the cake. I had to carefully take a knife around the sides of the pan. Once the bottom of the pan is separated slowly insert a knife and go around the pan. The cake can be served with either side on top. I preferred to serve the top decorative portion on the to