Fruity Angel Food Cake with Creamy Fruit Filling
Angel food cake is the best friend of anyone with a sweet tooth who is trying to watch their weight. Light and fluffy, airy and delicious – this is truly the cake of your dreams, made even better in this case with the addition of fresh fruit and a smooth pudding layer. Eating lighter never looked so good!
Equipment
- Springform pan
- Tin can
- Hand mixer
Ingredients
- 4.5 oz flour
- 11 oz sugar
- 9 egg whites
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tsp baking powder
- 4.5 oz whipped cream
- 2 oz raspberry jam
- 4.5 oz fresh berries
- vanilla pudding
- fresh berries for topping
- mint leaves for topping
Instructions
- Sift the flour and half of the sugar (5.5 oz) together in a bowl. In another bowl, add the remaining sugar, vanilla extract, salt, and baking powder to the egg whites and beat the ingredients with a hand mixer. Gradually stir the flour and sugar mixture into the bowl.
- Place a clean, empty, label-free aluminum can in the center of a greased springform pan. Weigh down the can with some dry beans so that the can will act as a placeholder while the cake is cooking. Evenly distribute the batter around the can and bake the cake for 40 minutes in a preheated oven set to 350°F.
- Let the cake cool and then carefully remove the can. Remove the cake from the pan and cut out an entire section around the cake, about ⅔ of an inch from the outer edge and ⅔ of an inch from the inner edge. Use your fingers to evenly hollow out the section all the way around the cake.
- Mix the whipped cream, jam, and berries together and spread this cream mixture evenly in the cake hollow, making sure to smooth out the surface.
- Chill some vanilla pudding, pour it over the berry cream mixture, and refrigerate the cake. For a real showstopper, decorate the top of the cake with fresh berries and mint leaves.
