Add a bit of sunshine to your day by creating this refreshing cake! Mix up the fruits to your taste liking. There are a couple of things that are required to make this recipe. You will need a special pan that is normally used for an angel food cake and a stainless steel bowl for beating the egg whites. Sifting is essential for a lighter cake. Eggs must be at room temperature. One dozen of large eggs will yield the amounts listed below. This recipe comes from the heart of Maggie’s country kitchen and it is dedicated to her memory.
1 1/3 cups of granulated sugar sifted
1 1/3 cups of cake flour sifted
2/3 cups of egg yolks
1 ½ cups of egg whites (a dozen of eggs will normally yield the correct amount)
1 teaspoon of cream of tartar
1 teaspoon of vanilla
½ teaspoon of salt
2 cups of heavy whipping cream
1/3 cup of granulated sugar
1 ½ teaspoons vanilla extract
Raspberries, washed and drained
Blackberries washed and drained
Mandarin oranges drained
Sift dry ingredients and set aside. This is important to get the “lightness” of this cake. In a medium bowl using a mixer beat egg yolks and set aside. In a large stainless steel bowl beat egg whites, cream of tartar and vanilla until stiff peaks form. Make sure the beaters are clean and do not use a plastic bowl for beating the egg whites. In 4 stages gradually fold the flour and sugar into egg white mixture. Finally fold in the beaten egg yolks. Pour into tube cake pan do not coat with non-stick cooking spray. Make sure your oven rack is low enough to accommodate the height of the pan. Bake in a preheated oven at 325 degrees for about 35 – 45 minutes. Check at about 35 minutes. If cake is a golden color and if it springs back when you gently touch it, it is done. Do not stick a butter knife or a toothpick in it to test. Allow cake to cool before serving.
Place a medium stainless steel bowl in the freezer for 5 minutes, remove and add cream. Using a mixer beat on high until medium to stiff peaks form, but not churned to butter. Add sugar and vanilla and beat for 1 minute.
To frost and decorate, remove cake from pan by running a butter knife around the edge and inner circle and invert onto a platter. Cut out a round piece of bread to cover the hole in the cake – this is for presentation and will be discarded not eaten. Frost the cake with the whipped cream and decorate with fruit. Serve immediately. If not serving immediately frost, refrigerate and top with fruit right before serving.