A Summer Haul & Cake Too!!!

Bad vibes do not go with my outfit…

Hello, sweet friend…

Whether or not this month will include zoom calls…virtual workouts…or playing ping pong in our basement…

I am looking forward to warmer weather…sunshine…opening up the windows…sitting on the deck and wearing comfortable summer-worthy outfits.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Let me share with you a few items I recently purchased paired with those I’ve had to guarantee a comfortable quarantined summer.

👩‍🍳

What’s Cooking?

Angel Food Cake with Berries

I had so much fun making this dessert. I decided to make the angel food cake from scratch since there weren’t any cakes available in my local market. However, if you can pick one up at your local market this is an easy-peasy no bake 15 minute recipe for the 4th of July weekend…and a dessert that will not only satisfy a sweet tooth it’s also beautiful!

Ingredients

1 store bought Angel Food Cake – (I baked mine)

2 containers (8 oz each) whipped topping, thawed

1 container (7 oz) marshmallow creme

2-3 teaspoons almond extract

Berries (1 container each) strawberries, blueberries, red raspberries, blackberries

Mint (optional)

Instructions

Clean and cut the fruit, place in bowl

Whip together 1 container whipped topping and marshmallow creme until smooth

Note: To easily remove the marshmallow from the jar, heat in microwave for 30 seconds

Fold in additional whipped topping

Add almond extract

Divide cake into thirds (If store bought)

Layer cake, whipped topping mixture and berries

Repeat layers

Finish with berries and mint

Refrigerate until serving or serve immediately

Store leftovers in fridge

ANGEL FOOD CAKE

Ingredients

1-1/2 cups sifted cake flour

1-3/4 cups granulated sugar, divided

12 egg whites, at room temperature

1/4 teaspoon salt

1-1/2 teaspoons cream of tartar

1 teaspoon Pure Vanilla Extract

Instructions

 

Preheat oven to 325ºF. Sift flour with 3/4 cup sugar.

In large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form.

Gradually beat in 1 cup sugar, sprinkling 1/4 at a time and beating well after each addition, until stiff peaks form. With a large silicone spatula, gently fold in vanilla. Gently fold in flour mixture 1/4 at a time over egg whites with an over and under motion after each addition.

Fold additional 10 strokes after last addition until flour is well blended. Gently transfer batter to ungreased pan. With spatula or knife, cut through batter gently.

Bake on lower oven rack 55-60 minutes or until top is browned and cake tester comes out clean. Invert pan on counter to cool cake thoroughly (about 2 hours) before removing from pan.

Run knife around the sides and center of cake to loosen.