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Photo for - Spiced Angel Food Cake with Sour Cream Frosting

Spiced Angel Food Cake with Sour Cream Frosting

Here’s a light and airy dessert, featuring warm spices and a sweet tangy finish.

  • Yields: 8 servings
  • Preparation: 1 hour (+ 1 hour chilling time)

Ingredients

  • 2 cups (500mL) GAY LEA - Gold Premium Sour Cream
  • 1 1/2 cups (375mL) icing sugar, sifted
  • 1 cup (250mL) cake-and-pastry flour
  • 1/2 tsp (2mL) ground cinnamon
  • 1/2 tsp (2mL) ground allspice
  • 1/2 tsp (2mL) ground nutmeg
  • 12 egg whites, at room temperature
  • 1 1/2 tsp (7mL) cream of tartar
  • 1 cup (250mL) granulated sugar
  • 1 tbsp (15mL) vanilla extract, divided
  • 1/4 tsp (1mL) salt
  • 1/3 cup (75mL) brown sugar
  • 1 cup (250mL) 35% whipping cream
  • 2 cups (500mL) strawberries
  • 1 cup (250mL) blueberries

Instructions

  1. Preheat oven to 375°F (190°C). Grease 10-inch (25 cm) tube pan.
  2. In bowl, sift together icing sugar, flour, cinnamon, allspice and nutmeg. Set aside.
  3. Using electric mixer, beat egg whites with cream of tartar at medium speed until foamy; gradually beat in granulated sugar, 2 tsp (10 mL) vanilla extract and salt. Beat at high speed until glossy peaks form. Gently fold in flour mixture, 1/2 cup (125 mL) at a time, until well combined, being careful not to deflate the egg whites.
  4. Spoon batter into prepared pan. Bake for about 35 minutes or until cake is golden and skewer inserted into centre comes out clean. Turn cake out onto rack; remove pan and let cool completely.
  5. In large bowl, whisk together sour cream, brown sugar and remaining vanilla. In separate bowl, beat cream until stiff peaks form; gently fold into sour cream mixture.
  6. Cut cake horizontally into three layers. Place bottom layer on serving plate; spread with one-quarter of the frosting. Repeat layers twice, icing sides of cake with remaining frosting. Refrigerate for 1 hour.
  7. Arrange strawberries and blueberries over top of cake. Dust with icing sugar.
  • Garnish the cake with candied pecans for an extra-sweet crunch.

Ingredients

  • 2 cups (500mL) GAY LEA - Gold Premium Sour Cream
  • 1 1/2 cups (375mL) icing sugar, sifted
  • 1 cup (250mL) cake-and-pastry flour
  • 1/2 tsp (2mL) ground cinnamon
  • 1/2 tsp (2mL) ground allspice
  • 1/2 tsp (2mL) ground nutmeg
  • 12 egg whites, at room temperature
  • 1 1/2 tsp (7mL) cream of tartar
  • 1 cup (250mL) granulated sugar
  • 1 tbsp (15mL) vanilla extract, divided
  • 1/4 tsp (1mL) salt
  • 1/3 cup (75mL) brown sugar
  • 1 cup (250mL) 35% whipping cream
  • 2 cups (500mL) strawberries
  • 1 cup (250mL) blueberries