My favorite part of the meal is dessert but it wasn’t always that way. When I was growing up there was always a bowl of fresh fruit on our table. It was our snack and/or dessert.
So my love for sweet desserts developed in late adulthood when my girls would come home for their special occasion dinners and also for my parents as they began to enjoy their retirement. I figured it was finally time to enjoy sweet treats.
This angel food cake recipe is from my sister the cook who convinced me that this was easier than it seemed and to serve it with fresh fruit toppings. She said the fruit makes the dessert ‘healthy’ so we wouldn’t have to feel too guilty.
What can I say, I’m a pushover. It really is easier than you think. If you make angel food cake use fresh fruit if you have berries or other fruits that are starting to over-ripen.
I made two different toppings. I had fresh strawberries that were ready to be cut up for a topping. I also had a mango and a few pieces of fresh pineapple. I cut them up as well and set them aside with a spoonful of sugar and a splash of limoncello to macerate. Oh, so delicious.
Angel Food Cake
- 1 1/2 cups of egg whites (about 10-12 eggs)
- 1 1/4 cups confectioners sugar
- 1 cup all purpose flour
- 1 1/2 tsp. cream of tartar
- 1 1/2 tsp. vanilla extract
- pinch of salt
- 1 cup granulated sugar
For my angel food cake, I used a large size muffin pan to make individual cakes, I thought it would be a nice change to have individual desserts.
Slices of angel food cake are perfect served with fresh fruit, dollop of whipped cream, or even with a scoop of ice cream.
You can make these individual Angel Food cakes for a party, buffet table, or for a special brunch.
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