Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Monday, July 1, 2013

Fruity Angel Food Cake

Angel food cake, fruit and whipped cream!
Way back in the early 60's when I was in high school and there was actually a class called Home Economics, this kind of cake was an 'assignment' for our group of 4-6.  Since it didn't take that many hands to get this done, most of us ended up just watching-- but, ALL of us enjoyed the finished product (the next day).
Fruity desserts like this seem to be extra 
light and refreshing even in the dead of Winter!



Ingredients:

1 of 10-inch angel food cake (I made mine from a box mix).
1 pint fresh fruit (raspberries, blackberries, strawberries, blueberries, etc.).  You could use a 10-12 oz. container of frozen berries, like I did, and set a few aside (blot them dry to use for garnishment).
1/2 cup sugar
2 cups heavy whipping cream (OR whipped topping?)
1/4 cup sugar
1 teaspoon vanilla
4-6 drops of red food coloring, optional (I also used just 3 drops, plus a very small amount of the raspberry juice left in the bowl).

DIRECTIONS:
  • Bake angel food cake according to directions, and completely cool.
  • While the cake is cooling, add the 1/2 cup sugar to the berries and crush them a bit (saving some berries back for top garnishment).  Set aside.
  • When cake is fully cooled, remove from pan and gently de-crumb its surface with the edge of a knife or whatever else would work for this.  If you don't want a darker crumb to be underneath the finished dessert, you can gently/carefully slice that off, too, at this point-- it's the part that is 'on the bottom' in this next picture.
  • Working at the top of the cake (which was the bottom when it was baking!) and with a very sharp knife, cut (saw?) two vertical slits at 1-inch intervals around the top of cake, between the center and rim, cutting through cake from top to 'almost the bottom'. 
 
  • Carefully, hold slits apart and insert berries into them.  You could use a table knife to help get the berries lower into the openings, but that may not be necessary. Then, spoon any left-over juice evenly over berries in the openings.
  • Whip cream with sugar, vanilla and food coloring (I opted to use some of the berry juice to color the cream).
  • Cover entire cake with cream, using spatula or piping bag.
Garnish with some 'saved' fruit...
  • Refrigerate 2 to 3 hours.  Slice and .........enjoy! 



2 comments:

  1. So delicious looking!! I am hungry just reading your post...and not for anything but this heavenly cake!

    Jennifer

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  2. Thanks, Jennifer! I think it's the combination of fresh (almost!) fruit and the COLDNESS that makes this such a refreshing kind of dessert. We made some other 'filled cakes' back in the days of Home Economic class, too. As IF a cake needs extra filling, huh! LOL. Thanks for stopping by.

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