Looking for something sweet and light for July 4th well this recipe is it. The caramelization of the cake is a nice contrast with the whipped topping. On the bottom I included the Angel Food Cake recipe. Hope everyone has a fun and safe 4th!
Ingredients:
1 pint fresh raspberries
1 pint fresh blueberries
1 angel food cake
3 tablespoons evaporated milk
Lite Whipped Topping
Instructions:
1) Spray grill rack with nonstick spray. Preheat to medium heat.
2) Cut angel food cake into 1 1/2-inch thick slices. Brush each slice lightly with evaporated milk. (This keeps the cake from drying out and gives a nice sweet crust on the outside.)
3) Place on hot grill rack and turn every 30 seconds or so until all sides get grill marks.
4) Serve immediately with fresh berries and whipped topping for dipping on the side.
5) Enjoy!
Serves: 8
Angel Food Cake-
Ingredients:
• 1 cup sifted cake flour
• 1 1/4 cups granulated sugar
• 1 1/2 cups egg whites
• 1 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
Directions:
1) Pre-heat oven at 325˚F
2) Sift and measure the flour. Sift three more times.
3) Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt.
4) Start whipping the whites and when they become frothy, start adding the sugar, tablespoon by tablespoon, and beat until the whites are shiny and hold soft peaks. (Watch closely because you do not want to over beat the whites.)
5) Sift the flour, about 3 tablespoons at a time, into the egg whites and fold gently until smooth. Continue to sift and fold, until all of the flour has been incorporated into the egg whites.
6) Pour the batter into an ungreased 10-inch tube pan and bake for 60 minutes.
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