Angel Food Cake Stuffed with Whipped Cream and Berries

Name: Angel Food Cake Stuffed with Whipped Cream and Berries
Yield: 12 servings (serving size: 1 stuffed cake slice and 4 teaspoons berry mixture)
Ingredients: Berries:; 2 cups fresh raspberries; 1 ½ cups fresh blackberries; 1 ½ cups fresh blueberries; ¼ cup granulated sugar; 2 tablespoons fresh orange juice; Cake:; 1 cup cake flour (about 4 ounces); 1 cup powdered sugar, divided; ½ teaspoon ground ginger; ¾ cup granulated sugar; 12 large egg whites; 1 teaspoon cream of tartar; ½ teaspoon salt; 2 tablespoons fresh orange juice; Whipped cream:; ¾ cup whipping cream, chilled; ½ vanilla bean, split lengthwise; ¾ cup powdered sugar; Remaining ingredients:; 2 tablespoons powdered sugar; Grated orange rind (optional)

6 Ratings
6 Reviews

Hollow out an angel food cake and fill with a mixture of sweetened whipped cream and fresh berries for an impressive dessert. You can use whatever combination of berries you prefer, or use just one type of berry. See the Notes at the bottom of the recipes for tips on making whipped cream.

By David Bonom

Recipe by Cooking Light May 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

12 servings (serving size: 1 stuffed cake slice and 4 teaspoons berry mixture)

Nutrition Info

Directions

Step 1
To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.

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Step 2
Preheat oven to 375°.
Step 3
To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
Step 4
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
Step 5
Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
Step 6
To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
Step 7
Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.

Chef's Notes

For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.

Nutrition Facts

Per Serving:

269 calories; calories from fat 20%; fat 6g; saturated fat 3.5g; mono fat 1.6g; poly fat 0.4g; protein 5.2g; carbohydrates 50.2g; fiber 2.9g; cholesterol 20mg; iron 1.2mg; sodium 149mg; calcium 26mg.

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Cheryl2011

01/24/2016

You never grease an angel food cake pan. I've made plenty of homemade angel food cakes and have never had them stick to the pan. However, and I've done this, if you use a regular baking pan, there's no way to get the cake out without destroying it. You really have to have an angel food cake pan.

daneanp

08/17/2015

I wanted to try the cake vs. buying an angel food cake at the store. The recipe says to put the batter in an ungreased pan. Big mistake for me as it stuck and while it didn't totally ruin the presentation, it was a bit torn up. I opted to serve the berries (strawberries, raspberries and blueberries) on the side. Overall with the work involved, I think I'll just stick to the store bought cake. Can't beat fresh whipped cream though. Yum.

Buncolady

02/13/2012

I've made an easier version of this using a store bought angel food cake, 16 oz. strawberries and large cool whip. Make a tunnel in the cake. Slice up strawberries and toss with a tablespoon or two of powdered sugar. Let sit for 15 minutes then fold in about 1 1/2 cups cool whip. Spoon this into the tunnel of the angel food cake. Replace top of cake and frost the whole thing with cool whip. I serve with additional sliced strawberries. Refrigerate leftovers. Everyone loves it!

charoulli

04/14/2011

My husband LOVED this cake, but as another reviewer said, I could do without the ginger, even though it wasn't too strong. Or even use 1/4 tsp instead. I also used vanilla extract because I couldn't find vanilla beans. I baked it as a round cake, and added the whipped cream and berries on the side so we can have it the next day too. Very tasty. I am making it next time I have people over in a tube pan so I can present it as the recipe says. Plus, my husband saw the picture, and he was hoping I can bake that too :)

substance

09/11/2010

Made this with my 5 year old for my husband's birthday as angel food is his favorite cake. Since it was also game day, I used only oranges and blueberries in the filling (Go Gators!) and served filling and cream on the side since I didn't want soggy leftovers. The cake was the perfect texture and just the right sweetness. Although it wasn't too strong, I didn't care for the ginger. I'll replace with cinnamon or leave out next time, just personal pref. Used good extract and bourbon in place of the vanilla bean, and the cream was good but too sweet for us, so will cut sugar next time. A great basic recipe that you could do oddles of things with.

margascav

04/03/2010

I made this for Easter tonight and it was FABULOUS. Keep an eye on it in the oven--30 min might be too much. Also, I served the cake whole with berries in the center and around the perimeter, and served it with whipped cream. Next I am going to convert it into a cupcake recipe (whipped cream instead of frosting, topped with a berry)

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Angel Food Cake Stuffed with Whipped Cream and Berries

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (6)

All Reviews for Angel Food Cake Stuffed with Whipped Cream and Berries

Account

Angel Food Cake Stuffed with Whipped Cream and Berries

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (6)

All Reviews for Angel Food Cake Stuffed with Whipped Cream and Berries