This cake is made very often during Spring & Summer. With Fresh berries and even fresh pineapple it is a wonderful light tangy change from a frosted cake. Angel food cake is one of my all time favorite cakes ever! My Grandmother always had one for any holiday and most family gatherings that I can remember 🙂 She had me hooked!
Angel Food Cake-
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F ). Sift cake flour and confectioners sugar together 5 times and set aside.
2.In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla
3.Quickly fold in flour mixture. Pour into a 10 inch tube pan.
Bake at 350 degrees F for 45 minutes.
** Take out of oven, and turn upside down (don’t take out of pan) Rest on a glass bottle or anything else. You dont’ want it touching the cake, just the pan. When it’s cooled, run a long knife along edge and center. Cool Completely!!
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
1 round angel food cake, cut into 3 layers
fresh strawberries (I use blueberries & raspberries as well,)
** The recipe doesn’t say to layer berries in each layer, I just do that myself. **
MIX pineapple and dry pudding mix. Gently stir in cool whip.I usually end up putting the mixture back in the fridge for awhile till it’s cold enough.
Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. (and berries if you want, just don’t over do it as it can make the cake lopsided & even a tad too soggy if it sits too long. )
Refrigerate 1 hour. Top with berries.