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Homemade Angel Food Cake With Berries

Harmons makes two cake recipes with your favorite berries
Are you looking for a delicious dessert to impress your dinner guests? Chef Johnny McAdams is here from Harmons with two delicious cake recipes featuring berries and cherries. These cakes are perfect for the warmer weather and will definitely wow your friends and family.

Homemade Angel Food Cake With Berries
Cake Ingredients:
  • 1 ¼ C. cake flour
  • 1 ¾ sugar
  • 1/4 tsp. salt
  • 1 ½ C. egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
Simple Syrup Ingredients:
  • 1 C. sugar
  • 1 C. water
  • 1 Tbs. vanilla bean extract or split fresh vanilla bean

Macerated Berry Ingredients:
  • 1 lb. strawberries (cut in 4ths)
  • 1 pint raspberries
  • ½ C. sugar
  • 1 Tbs. lemon juice or lime
Directions:
  • Beat egg whites until they form stiff peaks, add cream of tartar, vanilla extract and almond extract.
  • Sift together flour, sugar, and salt in a medium bowl.
  • Gently combine the egg whites with the dry ingredients, then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325.
  • Bake for one hour, or until cake is golden brown.
  • While cake is baking prepare simple syrup and macerated berries (see directions below).
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
  • Pour simple syrup over the cool cake.
  • Top with the macerated strawberries and raspberries.
Simple Syrup Directions:
  • In a small saucepan combine all ingredients.
  • Bring to a boil then reduce the heat to simmer.
  • Allow the syrup to reduce for 6 to 8 minutes.
  • Place the syrup into refrigerator and allow it to cool.
Macerated Berry Directions:
  • Place the berries into a bowl; sprinkle the sugar over the berries evenly.
  • Add the lemon juice and lightly mix with a spoon.
  • Place in the refrigerator for one hour.
  • Top the cake with berries and serve.
Black Forest Cake

Ingredients:
  • 2 1/8 C. all-purpose flour
  • 2 C. white sugar
  • 3/4 C. unsweetened cocoa powder
  • 1 ½ tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
Liquid Mix
  • 3 eggs
  • 1 ½ C. milk3
  • ¾ C. vegetable oil
  • 1 Tbs. vanilla extract
  • 1 tsp. vinegar
  • ¼ C. mayo
Whip Filling
  • 1 tsp. vanilla extract
  • 4 C. heavy cream
  • ½ C. confectioners' sugar
Cherry Filling
  • 32oz. bottle maraschino cherries (cut in halves, reserve the juice)
  • 16oz. maraschino juice
  • 3 Tbs. cornstarch

Directions:
  • Preheat oven to 325.
  • Grease and flower two 9” round cake pans, cover bottoms with wax paper
  • In a large bowl, sift flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt.
  • In a separate bowl combine eggs, milk, oil, vinegar and 1 Tbs. vanilla; beat until well blended.
  • Add the liquid to the dry mix and stir until well blended.
  • Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.
  • Cool in pans on wire racks 10 minutes. Loosen edges of cake, and remove to racks to cool completely.
  • Combine heavy cream, confectioner's sugar and vanilla in a mixing bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • In a small bowl place the cornstarch, add about ½ C. of the maraschino juice to make a slurry.
  • Heat a small saucepan over high heat with the remaining maraschino juice. Bring to a boil then add slurry, reduce to a simmer continue to mix with a wire whisk until thickened. Place in the refrigerator to cool.
  • With long serrated knife, split each cake layer horizontally in thirds. Level the top of each cake and save the cake scraps to make crumbs.
  • To assemble, place one cake layer on cake plate. Spread with 1 cup whip filling.
  • Top with 3/4 cup cherry topping and halved maraschino cherries.
  • Top with second cake layer; repeat layers of whip filling, cherry topping and cherries. Top with third cake layer.
  • Frost side of cake. Pat reserved crumbs onto frosting on side of cake.
  • Spoon reserved frosting into pastry bag fitted with star decorator tip.
  • Pipe around top and bottom edges of cake.
  • Spoon remaining cherry topping onto top of cake.
  • Enjoy!
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