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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

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Angel Food Cake

  • 1 cup cake flour
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups egg whites (about 12 eggs)
  • 1 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 /4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10X4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.

Tips for Angel, Sponge, and Chiffon Cakes

  1. Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.
  2. To fold, cut down through center of beaten egg whites, along bottom, and up side; rotate 1/4 turn. Repeat.
  3. Use spatula to break down large air pockets and seal batter against side of pan and tube.
  4. To test angel cake for doneness, touch cracks. They should feel dry; no imprint should remain.
  5. Cool cake upside down in pan. Support tube on funnel or bottle so cake doesn’t touch counter.
  6. Invert cooled cake on waxed paper. Brush loose crumbs from top and side before frosting.
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Chocolate Angel Pie (Lion House) (Andrea Roskelley)

Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla

Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)

Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.