How to Make Angel Lush Cake
In the early 1800s, a new pastry made the scene: the angel food cake. With the addition of rotary eggbeaters in the mid-1860s, beating the required air into the egg whites to create the cake became less strenuous, leading to the popularity of the cake. Although an angel food cake is tasty on its own, one recipe, the angel lush cake, combines an angel food cake, pineapple and berries to create a tasty treat. Does this Spark an idea?
Things You'll Need
- 1 cup cake flour
- 1-1/2 cups powdered sugar
- Medium bowl
- Spoon
- 12 egg whites
- Stand mixer
- 1-1/2 tsp. cream of tartar
- 1 cup white, granulated sugar
- 1-1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- Spatula
- Tube pan
- Knife
- Glass bottle
- Serrated knife
- 20-ounce crushed pineapple, in juice
- 3-1/4 ounce box of instant pudding mix
- 1 cup frozen whipped dairy topping, thawed
- Serving platter
- Raspberries
- Blueberries
- Strawberries
Instructions
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1
Remove all but one oven rack and place it on the lowest position. Preheat your oven to 375 degrees Fahrenheit.
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2
Place 1 cup cake flour and 1-1/2 cups powdered sugar into a medium bowl. Stir to combine.
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3
Place 12 egg whites into a stand mixer's bowl. Add in 1 1/2 tsp. cream of tartar. Mix the sugar on medium speed until the whites begin to foam. Turn the mixer to high and mix in 1 cup white, granulated sugar, 2 tbsp. at a time. After adding the last of the sugar, mix in 1 1/2 tsp. vanilla extract, 1/2 tsp. almond extract and 1/4 tsp. salt. Beat the mixture until medium peaks form. The mixture will be stiff and shiny.
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4
Use a spatula to fold 1/4 cup of the flour and powdered sugar into the eggs. Once you incorporate these, add an additional 1/4 cup and fold it in. Continue folding in the flour mixture until completely incorporated.
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5
Transfer the batter into a tube pan, also known as an angel food cake pan. Use a knife to cut across the batter several times to remove large air bubbles. Bake for 30 to 35 minutes. The cake is done when it turns light brown, cracks form on the top and the surface springs back when you touch it.
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6
Turn the cake upside down and insert a glass bottle or metal funnel into the center of the cake tube. Let the cake hang upside down until it cools completely, 2 to 3 hours. Hanging the cake upside down keeps it from sinking.
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7
Remove the cake from the pan by running a knife around the edge of the pan. Push the bottom of the pan up and out. Slide a knife along the bottom of the cake to free and turn it off the tube. Cut the cake with a serrated knife across the width of it to create three equal sections, once it's completely cool.
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8
Empty a 20-ounce can of crushed pineapple with juice into a medium bowl. Add a 3-1/4 ounce box of instant vanilla pudding mix. Stir to combine. Mix in 1 cup thawed whipped dairy topping. Use a spatula to cut through the topping, combining the three ingredients.
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9
Place the top third of the angel food cake onto a serving platter, top down. Cover the layer with 1 1/3 cups of the pineapple mixture. Sprinkle a layer of fresh raspberries, blueberries and strawberries on top of the pineapple mixture.
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10
Place the middle layer of angel food cake on top. Apply 1 cup of the pineapple mixture on top and spread it around. Cover the pineapple layer with more fresh berries.
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11
Place the last of the cake on top, cut side down. Spread the remaining pineapple mixture on top of the final layer. Place fresh raspberries, blueberries and strawberries on top of the cake to finish it.
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Tips & Warnings
Never grease an angel food cake pan. Greased pans prevent the batter from climbing the sides of the pan.
References
- Photo Credit PhotoObjects.net/PhotoObjects.net/Getty Images
