CHERRIES AND BERRIES ANGEL FOOD CAKE

Cherries And Berries Angel Food Cake image

From a cookbook.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 16

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Ingredients

14 - egg whites, room temperature
1 teaspoon(s) cream of tartar
1/4 teaspoon(s) salt
1 3/4 cup(s) powdered sugar, divided
1 teaspoon(s) almond extract
1 1/4 cup(s) cake flour
1 1/2 package(s) 2.6 ounce whipped dairy topping
1 1/2 cup(s) cold milk
- strawberry filling (below)
- garnish: assorted fresh berries
STRAWBERRY FILLING
3 cup(s) finely chopped fresh strawberries
3/4 cup(s) water
1/4 cup(s) plus 2 tablespoons sugar
4 1/2 tablespoon(s) cold water
4 1/2 tablespoon(s) cornstarch

Steps:

Preaheat oven to 350F. Line 3 9 inch round cake pans with parchment paper.
In a large bowl, beat egg whites, cream of tartar, and salt with a mixer at high speed. Gradually add 1 cup powdered sugar, beating until stiff peaks form. Beat in extract.
In a small bowl, sift together cake flour and remaining 3/4 cup powdered sugar. Gently fold flour mixture into egg white mixture. Divide batter among prepared pans.
Bake for 16-18 minutes or until golden brown. Invert cake pans onto wire racks, and let cakes cool in pans for 30 minutes. Gently run a knife around edges of pan, and remove cakes from pan. Remove parchment from cakes, and let cool completely on wire racks.
In a large bowl, beat dairy topping and milk with a mixer at low speed for 1 minute. Increase speed to medium high, and beat for 5-6 minutes or until stiff peaks form.
Place one cake layer on a serving plate, and spread with half of strawberry filling; spread 1 cup whipped dairy topping on filling. Top with a second cake layer, remaining filling, and 1 cup whipped topping. Place remaining cake layer over whipped topping, and spread remaining whipped topping on top and sides of cake. Garnish with berries, if desired. Cover and refrigerate for up to 3 days.
For the strawberry filling: In a medium saucepan, cook strawberries, 3/4 cup water, and sugar over medium heat, stirring frequently, for 8-10 minutes or until strawberries soften.
In a small bowl, whisk together 4 1/2 tablespoons cold water and cornstarch until smooth; stir into strawberry mixture, and cook, stirring constantly, for 3 minutes or until mixture is very thick. Remove from heat, and let cool for 30 minutes. Cover and refrigerate for at least 4 hours before using.