Angel food cake hiding a circle of ice cream, smothered in whipped cream and served with fresh strawberries is a true celebration of early summer. Best of all, this dessert can wait patiently in the freezer for the happy occasion.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2004
Cake: In bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.
In large bowl, beat egg whites until foamy. Beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla.
Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 45 minutes.
Turn pan upside down and let hang on legs attached to pan, or on inverted funnel or bottle, until completely cool. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)
Slice cake in half horizontally. Cut out tunnel from each half, leaving 1/4-inch (1 cm) thick walls at sides and bottom. Reserve removed cake pieces for another use. Fill tunnels with softened ice cream. Replace top. Wrap in plastic wrap and freeze until firm, about 2 hours.
In bowl, whip cream with sugar; spread over and inside tube of cake. (Make-ahead: Freeze until solid; transfer to rigid airtight container and freeze for up to 2 days; let stand in refrigerator for 30 minutes before serving.)
Garnish: Surround bottom outside edge with strawberry halves. Sprinkle strawberry quarters on top.
Nutritional facts <b>Per serving:</b> about
- Sodium 139 mg
- Protein 5 g
- Calories 306.0
- Total fat 15 g
- Cholesterol 57 mg
- Saturated fat 9 g
- Total carbohydrate 39 g
- Iron 5.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 16.0
- Vitamin C 47.0