Red White and Blue Angel Food Cake
Red White and Blue Angel Food Cake
Quite often, Fourth of July BBQs put us over the edge begging for a lighter dessert option. Simply topping angel food cake with whipping cream and fresh berries is one way to showcase a patriotic dessert while cutting down on the calories. Of course the whipping cream is not low in fat, but everything in moderation, right?
Yield: 6 – 8 servings
Oven: N/A
Preparation time: 10 minutes
Cook Time: N/A
Whipping Cream:
1 pint heavy whipping cream
1 tablespoon pure vanilla extract or vanilla bean paste
1 pre-made angel food cake
1 cup rinsed blueberries, gently dried with a paper towel, stems removed, left whole – see kitchen note
1 cup rinsed strawberries, gently dried with a paper towel, thinly sliced – see kitchen note
Method:
To make whipping cream:
1. In a medium size bowl, add heavy cream. Using a handheld electric mixer, whisk until small peaks form. Add vanilla extract and continue to whisk until medium – high peaks form, approximately 5 minutes – See kitchen note!
To assemble:
2. Right before serving, slice cake in half horizontally. Remove the top layer of cake and set to the side. Frost the top of the bottom cake layer with 1/4 of the whipping cream and “fan” the strawberries across to cover. Cover with the top cake layer and frost the top only with the remaining whipping cream. Add blueberries, cut into desired size slices and serve.
Kitchen Note: Drying the berries before adding them to the cake helps to keep the cake from getting soggy and the whipping cream from “running.” If desired, only use half the berries to layer the cake and reserve the remaining to serve on the side. To quickly whip whipping cream, place bowl and whisks (whisk attachments only) in freezer for 15 minutes before using.