Happy Tuesday. It is sunny, relatively warm and very breezy... my idea of a great day!
Being Tuesday, it is time to participate in Tempt My Tummy Tuesday... my friend Lisa's blog carnival. She, and her twin sister Lana, co-host this fun blog carnival in which people link up to share recipes and kitchen tips. Pop on over!!!
For today, and in celebration of Spring, I am posting my Lemon Angel Food Cake trifle.
It is light, low in fat, refreshing and can be changed around so that you can use any fruit in season. You can even used store-bought pound or angel food cake... but why would you? ;-)
Without further ado:
Lemon Angel Food Cake Trifle
angel food cake cut into bite-sized cubes (recipe to follow)
3 kinds of fruit (I used blueberries, strawberries and raspberries)
lemon cream sauce (recipe to follow)
whipped cream (unsweetened)
Assemble all ingredients: fruit, cake, lemon cream, fruit, cake, whipped cream, fruit
Mine looked like this:
The cake did not come without injury.... I was trying to talk on the phone while flipping my cake and, well, you just can't do that gracefully.
Lemon Angel Food Cake:
1-1/2 cups egg whites (about 12)
1 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Separate eggs while cold (it is easier.) Let white stand at room temperature for about 30 minutes. You need them warmer to whip them.
Sift cake flour and 3/4 cup plus 2 tablespoons sugar together TWICE. Set aside.
In a large mixing bowl, beat egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. (The cream of tartar is a stabilizer for the eggs... it will help hold their peak.)
Gradually add remaining sugar (3/4 cup) 2 tablespoons at a time, beating on high until glossy and stiff peaks form.
Gradually fold in flour mixture, about 1/4 at a time. Do this with a rubber spatula. Be gentle... you don't want to deflate the egg whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. (Do not tap on counter.)
Bake on lowest rack at 375 for 30-35 minutes or until top springs back when lightly touched and cracks feel dry.
Immediately invert baking pan and cool. (Tube pans (now) generally have legs to invert on. But, if you don't have one, invert it onto the next of a glass bottle.)
When completely cooled, run knife around sides. Invert onto serving platter.
LEMON CREAM SAUCE
1 cup milk
1 package instant lemon pudding (the small box)
8 oz sour cream (I used light sour cream)
Mix milk and pudding for 2 minutes. Add sour cream. Mix for another 2 minutes. Chill until ready to serve.