This is a great “Canada Day” Cake. Besides, it doesn’t get any easier than this.
- 1 Angel Food Cake Mix
- 1 pint fresh raspberries
- 1 quart premium vanilla ice cream (Chapman’s, for sure)
Mix angel food according to directions. Take three-quarters of the raspberries, wash and pat dry with paper towels then mash with a fork. Spoon about one-third of cake mix into a clean round ten inch tube pan.
Gently spoon one-half of the mashed raspberries over the batter and spoon another one-third of the batter into pan. Spoon another one-half of the berries on top of the batter and spoon the final third of the batter into the pan.
Bake according to the directions for the cake. Cool inverted on the neck of a bottle or funnel.
When completely cool, unmold cake, slice and plate, served with a scoop of vanilla ice cream and sprinkle a few fresh whole berries on top. This is very refreshing and super flavourful. Of course, you can also use blackberries or strawberries instead of raspberries. Place a small Canadian flag on top. Whooppee….
This is one of the easiest desserts to make but it will impress your guests just the same.
Oh yeah! Happy Canada Birthday. Someone say beer? oh, sorry, will you start the barbecue first. Ok?
Now, where is the beer……just askin’.
Angel Food Bowl With Fruit Salad
Sometimes simple is the way to go. If you get unexpected company this is a quick and easy dessert. The great thing is, it is delicious.
Serves 8
- 1 Angel Food Cake Mix
- 2 egg yolks
- 3 tbsp. berry sugar (extra fine white sugar)
- 1 tsp cornstarch
- 1 cup warm milk
- 1 tbsp fresh grated orange rind
- 1 tsp. pure vanilla
- 1/2 cup sweetened whipped cream
- 4 cups of mixed fruit (fresh, not frozen)
- 1 cup mini marshmallows
- Berry sugar for fruit
Make the angel food cake according to the directions and cool completely.
Whisk eggs with sugar and cornstarch in a small saucepan over medium heat. Whisk in the warm milk and simmer lightly for about five minutes until thickened. Now stir in the rind and vanilla. Remove from heat, cover with waxed paper making sure it touches the surface and cool completely. Fold in the whipped cream.
Remove cake from pan and turn right side up on a plate. Make eight slices to within one inch of the base (do not cut through. Spread open the section so that it looks like a flower.
Cut up fruit in small bite size pieces and put in a bowl. Use strawberries, blueberries, peaches, raspberries, blackberries, kiwi, nectarines. Just make sure they are fresh and not canned. Sprinkle a little berry sugar over and mix together. Add the mini marshmallows and as the juices start to form spoon the fruit in the center of the cake with a slotted spoon and pile it high. This is a perfect hot summer day delight.