A summer staple for our family is strawberry shortcake but we tend to use an angel food cake rather than a scone or shortcake. Being accustom to using this light and fluffy cake with strawberries, I found that going outside of the box and incorporating a mango purée with fresh raspberries to top it off is an excellent summer treat.
Much like the prepared pie crust from the galette, store bought angel food cake is easy and a time saver when you are in a hurry, but not nearly as fun (and surprisingly easy) as making it from scratch.
Serves 12
CAKE
1 ¼ C powdered sugar
1 C cake flour
1 ½ C egg whites, at room temperature (I used 11)
1 ½ tsp cream of tartar
1 ½ tsp vanilla
pinch of salt
¼ tsp almond extract – use something higher quality, you want it to taste real! I used Nielsen Massey Pure Almond Extract
1 C granulated sugar
TOPPING
2 whole mangos, peeled, pitted and puréed – makes about 1 ½ C of puree – (the mango will be sweet enough that you shouldn’t need sugar)
1 C Raspberries
For the cake:
- Preheat oven to 375 degrees.
- Mix the powdered sugar and cake flour together in a bowl and set aside.
- Beat the egg whites, cream of tartar, vanilla, salt and almond extract at high speed until well mixed – about 2 minutes.
- Continue to beat the mixture and slowly add in the sugar ¼ C at a time, just until the sugar dissolves and the egg whites form stiff peaks. – do not scrape the bowl while you beat the batter.
- Fold in the cake flour mixture, ¼ at a time, using a rubber spatula, just until the flour disappears..
- Pour the batter into an ungreased 10-inch tube pan.
- Cut through the batter with the spatula to break any air bubbles apart.
- Bake the cake for 30 minutes or until the top of the cake springs back to touch. Cracks on the surface should look dry.
- Invert the cake pan onto a funnel (or a bottle) and let it cool completely.
- Loosen the cake from the sides of the pan, invert it on a plate, and carefully lift off the pan.
- Cut cake into desired portion sizes, and pour the mango puree on top of each slice. Top with raspberries and enjoy!
Cake Recipe adapted from: Itsy Bitsy Foodies
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© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.
