It's berry season here in Louisiana, and you know what that means? Berries and cream on everything! Personally, my favorite way to eat berries is on angel food cake. It's soft, spongy, pillowy, cloudy goodnesses. This recipe is fairly simple, you'll have own made in no time.
Here's what you'll need:
- 12 egg whites
- 1 cup of flour
- 2 cups of granulated sugar
- 1 1/2 teaspoons of cream of tartar
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
- Berries of your choice
- 1 recipe of Chantilly cream
Preheat your oven to 350 degrees.
Place the egg whites into a large mixing bowl with the cream of tartar and vanilla.
Beat over medium speed for 4 or 5 minutes, until the eggs triple in volume.
Add in one cup of granulated sugar, a quarter cup at a time, until it's all incorporated and peaks are formed.
Sift together flour, remaining sugar and salt.
Sprinkle a little bit of the sifted ingredients over the top of the beaten whites. Gently fold in, and repeat until of the flour has been mixed in.
Soon the batter into an ungreased pan.
Bake at 350° for 30 minutes, until the cake springs back when pressed.
Place a cake plate over the top, and flip over as soon as it comes out of the oven. Let it sit until the cake cools completely.
Once it's cooled, tap the pan on the top to release the cake, and run a knife along the edges to release the cake from the pan.
You can slice it and put whipped cream and berries on the inside, fill the hole with cream and berries or just slice the cake and top with berries and cream like I have here.. That's it!