Home › Forums › Summer Recipes › Very Light and Berry Cake
The Quacker FactoryKeymasterMay 23, 2014 at 8:05 pmPost count: 310
Calling All Baker Lovers: We’d like to share this beautiful light and fluffy dessert to commemorate the Memorial Holiday Weekend! The perfect PATRIOTIC mix of fresh sweet berries and airy angel food cake, to leave you with a smile on your face and feeling oh so satisfied!
Makes 1 (9-inch) cake
14 egg whites, room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
1¾ cups confectioners’ sugar, divided
1 teaspoon almond extract
1¼ cups cake flour
1½ (2.6-ounce) packages whipped dairy topping
1½ cups cold milk
Strawberry Filling (recipe follows)
Garnish: fresh strawberries, fresh raspberries, fresh blueberries, fresh blackberries, and fresh cherries
Preheat oven to 350°. Line 3 (9-inch) cake pans with parchment paper circles.
In a large bowl, combine egg whites, cream of tartar, and salt. Beat at high speed with a mixer until foamy. With mixer running, gradually add 1 cup confectioners’ sugar, 1 tablespoon at a time; beat until stiff peaks form. Add almond extract.
Into a small bowl, sift together cake flour and remaining ¾ cup confectioners’ sugar. Gently fold into egg white mixture. Spoon batter into prepared pans.
Bake for 16 to 18 minutes or until golden brown. Invert cake pans onto a cooling rack, and cool cakes in pans for 30 minutes. Gently run a knife around edges to release sides. Remove cakes from pans, and gently peel off parchment paper. Let cool completely on wire racks.
In a large bowl, combine whipped dairy topping (3 envelopes) and cold milk. Beat at low speed with a mixer for 1 minute. Beat at medium-high speed for 5 to 6 minutes or until stiff peaks form.
Spread Strawberry Filling over 2 cake layers. Spread 1 cup whipped dairy topping over Strawberry Filling on bottom cake layer. Top with second cake layer, Strawberry Filling side up. Spread 1 cup whipped dairy topping over filling. Top with remaining cake layer. Frost top and sides of cake with remaining whipped dairy topping. Garnish with fresh berries and cherries, if desired. Store cake, covered, in refrigerator.
Makes about 1 cup
2 cups chopped fresh strawberries
½ cup water
¼ cup sugar
3 tablespoons cold water
3 tablespoons cornstarch
In a medium saucepan, combine strawberries, ½ cup water, and sugar. Cook over medium heat, stirring frequently, for 8 to 10 minutes or until strawberries soften.
In a small bowl, whisk together 3 tablespoons cold water and cornstarch until smooth. Add to strawberry mixture, and cook, stirring constantly, for 3 minutes or until mixture is very thick. Remove from heat, and let stand for 30 minutes. Cover and chill for at least 4 hours or up to 2 days before using.
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