The Recipe:
Emeril's Angel Cake Sandwiches
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Yield
16
Rounds of angel food cake topped with berries and cream!
Ingredients
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablepoons superfine sugar
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cup cake flour
- 1/4 teaspoon table salt (my addition)
- 1 cup heavy cream
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla
- 2 cups fresh berries, I used raspberries and blackberries
Instructions
- Preheat oven to 375º. Line jellyroll pan (mine is 10 1/2 x 15 1/2″) with parchment and set aside.
- Whip egg whites and cream of tartar in stand mixer till soft peaks form. Slowly add 3/4 cup of the superfine sugar while continuing to whip at medium speed . Add 2 teaspoons of vanilla and the almond extract and whip till stiff peaks form.
- Sift 3/4 cup of superfine sugar with the flour and repeat two more times. Fold into the egg whites until incorporated, taking care not to deflate the whites.
- Spread the batter into the prepared pan and bake 20 minutes or till cake springs back when touched lightly with your finger. Cool on rack, then remove to a cutting board, leaving parchment paper on until ready to cut.
- Whip cream, powdered sugar and vanilla until soft peaks form. Set aside.
- Gently toss berries with remaining 2 tablespoons of sugar.
- To serve, remove parchment paper from cake and cut rounds with a 2 inch cookie cutter. With white side up, place a cake round on plate, top with a few berries, then a tablespoon of the whipped cream, another cake round, and finally more berries and cream. Serve immediately.
Notes
Adapted from Emeril.
You can make your own superfine sugar by pulsing granulated sugar in your food processor a few times.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 79mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 4g