Angel Food Cake w. Raspberry Filling

INGREDIENTS

CAKE

  • 2 Cups Egg Whites, at room temp
  • 1 1/4 Cups Flour
  • 1/2 tsp. Salt
  • 1 1/2 tsp Cream of Tartar
  • 1 tsp Vanilla Extract

FILLING

  • 1 cup boiling water
  • 3-oz pkg Raspberry Gelatin
  • 1/2 cup Cold Water
  • 1 pt Raspberries
  • 8 oz frozen whipped topping, thawed, divided in half

DIRECTIONS

CAKE

  • Place egg whites in the large bowl of an electric mixer
  • In a separate bowl, sift flour and 1 cup sugar together. Set aside.
  • Add salt to egg whites and beat on high speed until foamy, about half a minute.
  • Beat cream of tartar into egg whites. Continue beating until whites are stiff, but not dry. Approximately 2 1/2 – 3 min.
  • Quickly sprinkle 1 cup sugar into whites. Beat on a slower speed while sprinkling in the sugar. Then increase mixer to the highest speed, just until the sugar is blended in and very stiff peaks form.
  • Sprinkle in the flour/sugar mixture and vanilla. Blend in quickly by hand, using a spatula and a gentle folding motion from the sides toward the center of the bowl. Be mindful not to knock the air out of the whipped egg whites as you do this action.
  • Spoon gently into an ungreased tube pan. Cut carefully through the batter – going the whole way around the pan with a knife to release large bubbles.
  • Bake at 350°F for 35-40 minutes, or until the top is springy when touched.

FILLING

  • In a medium size bowl, pour the 1 cup of boiling water into gelatin and stir until dissolved. Then, pour in the 1/2 cup cold water.
  • Refrigerate for 1 hr.
  • Fold in most of the raspberries and 1/2 (4 oz) of the whipped topping. (Take out the nicest raspberries to decorate with at the end)
  • Split the angel food cake into 2-3 layers. Spread the gelatin mixture over each layer.
  • Spread the remaining whipped topping over the cake and decorate with the reserved raspberries.

TIPS

  • Do not open the oven door when the cake is baking.
  • Let the cake cool upside down, supported on wooden dowels/wooden spoons to allow airflow.
  • For smooth slices, use and electric knife to cut the angel food cake.

Lemon + Blueberry Bundt Cake

INGREDIENTS

  • 2 3⁄4 cups flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup butter or 1 cup margarine
  • 1 3⁄4 cups sugar
  • 4 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1⁄4 cups blueberries, tossed with
  • 1 tablespoon flour
    GLAZE
  • 1 1⁄2 cups confectioners’ sugar
  • 8 -10 teaspoons lemon juice
  • 1 tablespoon corn syrup
  • lemon zest (to garnish)

DIRECTIONS

  • Heat oven to 350°F butter a 12-cup bundt pan.
  • In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
  • In another large bowl, beat butter until smooth. Add sugar and beat for 2-3 minutes until fluffy. Beat eggs in, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
  • Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
  • Glaze: In a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
  • Add decorations to your hearts content; my favorite are edible flowers.