It’s day two of my Valentine’s Day countdown, and I have decided to share one of my now absolute favorite deserts: angel food cake!
For some reason, when I think of angel food cake I think of Cupid. After
all, the guy does have to be light and airy… just like this
delectable cake! Sweet and moist, topped with fluffy whipped cream and succulent blackberries and strawberries, this cake is a fluffy and bright way to satisfy your sweet tooth!
A lot of people seem to be intimidated by angel food cake, but making it from scratch is a breeze and issoo
much yummier than the store-bought mix! The key is to beat the HECK out
of the eggs (it’s a great anger management strategy *wink*). It is
naturally fat free, which makes it really light and delicious. This
makes it pair wonderfully with fruit and light whipped topping. Also, it
means you can have a very big slice for very little calories!
If you haven’t read about the benefits of strawberries, check outthis delicious post!
Can’t wait anymore? Don’t blame ya! Here’s what to do.
Angel Food Cake with Strawberries and Blackberries
Serves: 9 Serving Size: 1/9 of the double-layered cake Calories/Serving: 113
- 12 large egg whites
- 2 and 1/4c. splenda (or other no-cal sweetener), divided
- 1c. cake flour (or all purpose, but cake flour does make it lighter!)
- 1 and 1/2 tsp cream of tartar
- 1tbl water
- 1/2tsp vanilla extract
- 1/4tsp salt
- 8oz container Cool Whip Free
- 1 pint fresh strawberries (average sized container at the store)
- 1/2c. fresh blackberries
- Allow the egg whites to come to room temperature in a large, clean bowl (takes at least 30 minutes).
- Preheat oven to 350 degrees Fahrenheit.
- Add 1 and 1/4c. of the sweetener into a food processor. Now, I know this sounds strange, but you are going to pulse the sugar a few times. This makes it finer, and gives the cake a lighter texture. DO NOT SKIP THIS STEP. It really does make a difference!
- Either add the flour to the food processor and pulse a few times to combine, or sift the flour and the sugar twice so it is nice and fine.
- Add the cream of tartar, water, vanilla extract, and salt to the egg whites. Beat on high with an electric mixer (hand-held or other) until it becomes very foamy. Slowly add in the remaining 1c of sweetener (that you didn’t blend in the food processor).
- Continue to beat the eggs until medium (between soft and stiff) peaks form. At this point, switch to a spatula and gently, gently fold in the flour mixture, 1/4c. at a time. Take this nice and slow, and incorporate the entire mixture.
- Gently spoon the batter into two 8×8 square UNGREASED baking pans. Lightly run a knife through the batter to get rid of bubbles (I just did three lines each way) and place in the oven for 20-30 minutes. You will know they are done when the cake springs back when lightly touched or when a toothpick inserted in the center comes out clean (but I personally like the touch method more).
- As soon as they are out of the oven, turn them upside-down on a heat-safe surface. Don’t try to take the cakes out: let them cool for 30 minutes (trust me, I know this is hard– but walk away!)
- After 30 minutes have passed, the cake will have receded slightly from the edges of the pan. My first cake separated from the pan by itself; the second one needed to be convinced to leave. Just run a thin spatula on the bottom, very gently, and turn the pan upside-down.
- VERY IMPORTANT NOTE: Angel food cake is often said to taste “eggy,” and that is because they do not let it cool for long enough. Wait at least 3 hours before you frost or slice into this cake.
- To assemble into Cupid’s Cake, take 4 oz of mostly thawed Cool Whip Free and spread it evenly over the top of one cake (not the sides, only the top). Slice your strawberries in medium thickness and arrange half of them on top of the cream. Place the other angel food cake on top of the first. Frost the top with remaining cream. With remaining strawberry slices, line the perimeter of the top. Place the blackberries inside the strawberry “square.”
- Slice into 9 pieces (using a serrated, thin knife) and enjoy! To store, refrigerate in an airtight container for up to four days.