Berries and Cream Angel Food Scoop Cake
INGREDIENTS
For the cake:
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 9 egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the filling:
- 1 cup variety fresh berries
- 1 cup whipped topping
- 1/4 cup raspberry preserves, slightly warmed
- 8 ounces white chocolate chips
- 1/2 cup heavy cream, hot but not boiling
- Make the angel food cake: Preheat oven to 350 degrees. Sift flour and 1/2 cup sugar together.
- In a large mixing bowl, add egg whites, cream of tartar, both extracts and salt. Using a hand mixer on medium speed, beat whites until they start to form soft peaks. Slowly add in remaining cup of sugar while still mixing. Beat whites until stiff peaks form.
- Gradually fold in flour/sugar mixture, about 1/4 cup at a time. Once flour is fully incorporated, carefully spoon batter into an ungreased angel food cake pan.
- Use a knife to poke out any air pockets.
- Bake on bottom rack for 35 to 40 minutes or until golden brown and dry.
- Remove from oven and place pan upside down on a wire rack for 1 hour. Once cooled, remove cake from pan.
- Make the filling and ganache: In a medium bowl, mix together berries, whipped topping and raspberry preserves until well combined.
- In a separate bowl, pour hot heavy cream over white chocolate and whisk until chocolate has completely melted into cream.
- Fill the cake: Using a sharp paring or serrated knife, trace along the inner and outer circle.
- Use your hands to scoop out inner cake to create a well. Fill cake with berries and cream, followed by the white chocolate ganache. Allow ganache to harden slightly before serving.
- Cut a piece and enjoy!
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