Chocolate angel food cupcakes with a fresh whipped cream frosting and topped with a cherry!
Angel food cake is perfect for summer. Light and fluffy, it is made to be topped with whipped cream and fresh summer fruit. I’ve made a cupcake version, so no need for that special angel food cake pan. Single serving desserts are the way to go for a backyard summer party, no cutting and so easy!
Have any special plans for the 4th? Our town has a parade, and our scout will be in it. Then they have all day activities at the local college, followed by music and fireworks. It’s a fun day, and we are pretty lucky to have everything so close to us.
If you have never made angel food before, this style of cake is called a “foam” cake. Basically it has no butter, oil, baking powder or egg yolks which makes the technique a little different. The egg whites are whipped up with the sugar until peaks can be held, which means that if you lift the beater up out of the eggs a peak will hold its shape. The beaten egg whites hold a lot of air bubbles, which will make up the structure of the cake. Lastly, the dry ingredients are gently sifted in, being careful not to deflate the eggs. It is not too hard to do, and the result is delicate sponge cake that is delicious!
I’m sharing this recipe over at Tastes of Lizzy T’s, so be sure to head over and check it out!
Wishing you all a happy 4th of July!