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This Angel Food Cake Trifle has a delicate hint of citrus that goes nicely with the fresh berries and country cream.  Truth be told…I really want just enough cake in my trifle to squeegee the last bit of the Country Cream from the sides of the glass.   The berries and Country Cream make a delicious dessert all their own.   As for the Country Cream – it’s completely and utterly dangerously delicious.  It’s the best whipped cream ever and it goes great on just about any dessert.  Would you be surprised if I told you that it has yogurt in it?  You can also freeze the Country Cream in an ice cream maker  for a really wonderful frozen dessert!

angel food cake trifle

If you’re looking for a quick and easy dessert to make for Easter this Sunday, this Angel Food Cake Trifle with Country Cream is sure to be a hit!  If you don’t want to make Angel Food Cake Trifle, then serve individual angel food cakes with the Country Cream and plenty of berries on the side.  This entire dessert whips up in about 30 minutes.   Your guests will love it!

Angel Food Cake Trifle with Country Cream
Yield: 6 servings

Angel Food Cake Trifle with Country Cream

Additional Time 30 minutes
Total Time 30 minutes

Ingredients

  • 6 egg whites, at room temperature
  • 3/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 2 tablespoons grated lemon zest
  • 2-1/2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1-1/2 tablespoons poppy seeds
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 1 pound fresh strawberries, sliced

For the Country Cream

  • 1/2 cup sour cream
  • 1/2 cup mascarpone
  • 1/2 cup plain, whole-milk yogurt
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Instructions

For the Cake Preheat the oven to 350 degrees

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and the cream of tartar on high speed until frothy and just form soft mounds, about 1 minute.
  2. Pour the sugar in a slow, stead stream, continuing to whip on high speed until stiff peaks form.
  3. Stop the machine, add the lemon zest, lemon juice, and vanilla, then continue to whip on high speed for 2 minutes.
  4. Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.
  5. Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.
  6. Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold. Let the cake cool in the pan.
  7. Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold. Let the cake cool in the pan.
  8. Unmold by carefully running the blade of a knife around the outside of the cake and around the central tube, separating the cake from the sides.
  9. Holding the pan nearly upside down, use the knife to pry and loosen the cake from the mold.
For the Country Cream
  1. Place all of the ingredients in a stand mixer and whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream.
  2. Serve immediately or refrigerate. You can place this in an ice cream maker and scoop like ice cream.
To Assemble Angel Food Cake Trifle
  1. Layer the bottom of 6 stemless wine glasses with raspberries, blueberries, and sliced strawberries. Then add a layer of cut up or crumbled pieces of the Lemon-Poppy Seed Angel Food Cake to the top of the berries.
  2. Next add a layer of the Country Cream. Then repeat the order of layering. You should end with the Country Cream on top.
  3. Place a half of a strawberry on top of the cream in each glass. Serve immediately or refrigerate for up to an hour before serving.
  4. Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold. Let the cake cool in the pan.
  5. Unmold by carefully running the blade of a knife around the outside of the cake and around the central tube, separating the cake from the sides. Holding the pan nearly upside down, use the knife to pry and loosen the cake from the mold.

Notes

Recipe slightly adapted from "Second Helpings from Union Square Cafe" by Danny Meyer and Michael Romano

© Deborah
Category: Dessert