Blueberries and cream Angel Food Cake

Blueberry & Cream Stuffed Angel Food Cake

  • Blueberry & Cream Stuffed Angel Food Cake
  • This is a great recipe to take to impress that is so good and always a pleaser! Hollow out an angel food cake and fill with a mixture of sweetened whipped cream and fresh blue berries for an impressive dessert. You can use whatever combination of berries you prefer, or use just one type of berry as shown above.

Ingredients

Servings:

Instructions

Berries
  1. To prepare berries, combine first 5 ingredient and toss to combine.
  2. Cover and chill 1 hour.
  3. Preheat oven to 375°.
Cake
  1. Place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Sift together flour, ½ cup powdered sugar, and ginger in a medium bowl.
  3. Sift together remaining ½ cup powdered sugar and ¾ cup granulated sugar in another bowl.
  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy
  5. Add cream of tartar and salt; beat until soft peaks form.
  6. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form.
  7. Sift flour mixture over egg white mixture, ¼ cup at a time; fold in. Fold in 2 tablespoons juice.
  8. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
  9. Bake at 375° for 30 minutes or until cake springs back when lightly touched.
  10. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
  11. Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
Whip Cream
  1. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add ¾ cup powdered sugar, beating at high speed until stiff peaks form.
  2. Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar and place blueberries on top to decorate.
  3. Serve immediately with additional berry mixture.

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