Broiled Angel Food Cake with Whipped Maple Cream

August 17, 2016

Broiled Angel Food Cake with Whipped Maple Cream
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This weekend, Mr. R and I were invited to an outdoor party with friends. It was a covered dish type of party and I was assigned dessert.  Yikes, I’m not much of a baker at all! In fact, I don’t even eat sugar … well with the exception of a few pieces of dark chocolate on occasion.

However, I’m also not one to stop at the bakery to pick up a dessert and just show up. It seems kinda rude to me. So, I was going to take this challenge on with something cool, some what healthy and easy. I came up with Broiled Angel Food Cake and Whipped Maple Cream.

Once you’ve tried broiled angel food cake, there is a good chance you’ll never want it any other way. With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results.

This recipe can be made with your favorite homemade angel food cake recipe or with the store-bought variety, which I did lol. However, if you buy a pre-made cake, look for one that is not packaged inside a disposable baking pan. The exterior of cakes sold like this tend to be very sticky, which makes them more difficult to slice. Look for one that is packaged with just plastic wrap around it for protection, instead.

Tip: Make your next outdoor soiree a feast for the eyes, as well as for the palate, by strategically placing large containers of fresh flowers around your deck or patio to add bursts of vibrant color. If possible, use cuttings from your own garden to pull the colors of your landscape in toward your house. This will instantly give your design a more integrated, cohesive look.  Also, a few large, colorful blooms will have a bigger impact – and will appear less cluttered – than a bunch of smaller ones.

broiled Angel Food Cake with Whipped Maple Cream

 

Ready for that recipe?

Broiled Angel Food Cake with Whipped Maple Cream
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Ingredients
  1. 1 pint heavy whipped cream
  2. 1-2 T. real maple syrup
  3. 1 angel food cake, homemade or purchased
  4. 5 T. unsalted butter, melted
  5. 1 pint fresh strawberries, washed, hulled and cut into chunks or slices
  6. ½ pint fresh blueberries, washed
For The Whipped Maple Cream
  1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
For The Angel Food Cake
  1. Place your oven’s top rack on the highest setting and turn the broiler on high.
  2. Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.
  3. Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.
  4. Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.
  5. To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.
Simplify Life With Mrs R http://simplifylifewithmrsr.com/
Do you have a go to cheat for a covered dish soiree?

See you in the comments,

Simplify Life With Mrs R

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By Mrs. R