When the kids were little, we always had birthday “season” with cousin Sara, Shane, Meghan and Hayley all having a birthday within a month (ish). Their all time favourite was angel food cake, and I’ve done a lot with it …. layered with lemon curd, whipping cream and berries being one of the favourites. I think this one hit it out of the park with all those yummy tastes, but in a beautiful presentation. I finally got around to doing it for Fathers Day this year, and it was AMAZING!!
1 box Angel Food Cake mix
1 1/2 cup diced strawberries
confectioners sugar (icing sugar)
2 cups whipping cream
Preheat oven to 375 degrees.
Make an angel food cake mix according to the package directions. (total admittance here, I’ve rarely made the cake from scratch – not knowing what to do with all the egg yolks given that we aren’t egg lovers). Once you’ve mixed up the batter, line a baking sheet (17″ x 11″ ish) with parchment paper. Pour the batter out onto this, and smooth with an offset spatula.
Bake for 17 min – check …. it should be just springy to the touch. If not, give it an extra minute or two but be careful not to overcook.
Remove from oven, and turn out onto a tea towel that has been liberally dusted with icing (powdered) sugar.
Roll the tea town up (I started with the long side because I had a lot of people to feed), and yes, keep the tea towel within the rolls.
Allow to cool on a rack for about 20 minutes.
While that is happening: chop up 1 cup fresh berries. Add a dash of vanilla and a sprinkle of raw sugar.
Whip up whipping cream. Fold the berries with 1 – 1/2 cups whipping cream.
Gently unfold cake, and spread cream/berry mixture over. Gently, re-roll and finish with seam side down. Place in/on serving dish. Use remaining whipping cream to mound on top, and garnish with fresh berries and a bit of mint if desired.
I love the way the dusting of icing sugar makes the angel food cake look! Sprinkle extra berries around the cake for serving, and if desired add a few sprigs of fresh mint.