It’s the first day of the 12 DAYS OF CHRISTMAS BAKING !!! What a great way to celebrate Christmas!! For the next 12 days, I will be posting all kinds of recipes everyday so come with me on my first annual 12 Days of Christmas Baking!!
We are going to start with a bang!! Angel Food Cake Strawberry Trifle!! As I’ve told you before, one of my favorite dessert is Angel Food Cake. It’s the very first recipe I posted on the blog. One of my favorite fruit is Strawberry. I love it in cakes, as topping, as ice cream, as just fruits. And One of my favorite flavor is Cream Cheese. And to combine it in one dessert??? Yes, Please!!!
I have to tell you that I am salivating as I am writing this post. I have to make this recipe again very soon so I’m not dreaming about it at night. I love you, Angel Food Strawberry trifle!! 😛
This recipe is not complicated but it does take a lot of steps. Yes, if you are in a bunch you can use store-bought Angel Food Cake and premade whipped cream. But trust me, if you really want to enjoy this dessert to its maximum deliciousness, please make everything homemade. Everyone who eats this will thank you!! Including you! You can check out my post on how to make the Angel food cake right here.
The best part about this is you can make this a few days ahead. D-2 , you can make the Angel food cake and the whipped cream. You do want to wrap the Angel food cake tightly after you cut them into cubes.
D-1, you can do the strawberry glaze in the morning and after it cools, you can start assembling.
Here is the beautiful assembly line …
Now the first time I made this trifle, I just layer and layer and be done. But it when it was done, I couldn’t see the distinct layer of angel food cake, cream and strawberry. The next time I made it, I turn the trifle bowl around to made sure that all the layer are distinct and you can see all the beautiful layer. After all the layers are done, you can refrigerate it and cross it off your list of things to do!!
Beauty and scrumptiousness aside, I have a story for your about this trifle. It’s time to get real!!! This trifle was so beautiful that I wanted to share it with some friends that works in the library where I meet for Cook the Cookbook club. The library was sooooooo close (only 2 minutes away!!) so I didn’t think about packing it up. I thought I’ll just drive slowly and put it on the floor. (What was I thinking!!)
So there I was driving reaaaaaally slow, and I was so excited that I was 1 minute away to share this dessert, when THUMP, KERPLUNK, CLATTER!!!! I didn’t dare to look back!!! My heart just sunk but I was hoping that it was not what I thought. But sure enough, I’m going to let the picture describe my pain and suffering. 🙁 🙁
It was a mixture of emotions to say the least. Anger, sadness, madness, frustration, Ahhhhhhhh!!!! I wanted to cry but the tears was suppressed by my frustration. I realized I had a book on the seat and when I went over the bump, the book fell and knocked down my beautiful baby. So I had to go home, clean the car, and wallow in my sadness. As you can see, there are some left in the bowl ( No, I was still in the right mind not to eat it of the carpet :-P) so I just console myself with whatever was left. It was soooooooooo good!! It really eased the pain. 😛 So lesson for the day is no matter how close you are transporting a dessert that you’ve made, make sure that you have something that is holding it.
And that is the 1st day of 12 DAYS OF CHRISTMAS BAKING! I hope you enjoy my story and may all your dessert be safe and delicious!! 🙂
Happy Baking!!
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- 1 3/4 cups sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites, room temperature
- 1/3 cup warm water
- 1 tsp vanilla
- 1 1/2 tsp cream of tartar
- 2 cups heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla
- 1 8 oz cream cheese, room temperature
- 1 14 oz sweetened condensed milk
- 1 1/2 cups sugar
- 5 tbsp cornstarch
- 1 3 oz packaged strawberry gelatin
- 2 cups water
- 2 lbs strawberries, hulled, and cut in half
Ingredients
Angel Food Cake
Cream cheese Whipped Cream
Strawberry glaze
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- DO NOT PREHEAT OVEN AND DO NOT GREASE TUBE PAN.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, vanilla, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Spoon the mixtures into an ungreased tube pan. Smooth the top so it is even.
- Place the tube pan in a cold oven. Turn the oven on to 325 degrees F and bake for 1 hour.
- Invert cake and cool it in the pan. Once it is completely cool, remove the removable bottom and scrapes the sides and bottom of the pan. Diced it into 1-in cubes.
- Using a stand mixer, whip the heavy cream until it becomes soft peak.
- Add powdered sugar and vanilla and whip again until it becomes whipped cream. BE CAREFUL not to overbeat. Set aside to another bowl.
- In the clean stand mixer bowl, beat cream cheese until smooth. Add the condensed milk and beat again until completely blended.
- Using a spatula, add and fold the whipped cream into the cream cheese mixture. Put into the fridge to set for about 30 minutes.
- In a large saucepan, combine sugar, cornstarch and gelatin.
- Add water and stir until the mixture is smooth.
- Cook over medium-high heat and stir until it is thickened. Be careful not to cook it too long. Cool completely.
- Once cooled, pour 1/2 (1 lb) of the strawberries into the glaze while leaving the other half for the top.
- In a trifle bowl, put a layer of the 1-in cube Angel food cake at the bottom of the bowl. Add a layer of glazed strawberries and then the whipped cream mixture. Repeat layer.
- Arrange the unglazed strawberries on top. Cover and refrigerate for 2 hour or overnight.
Adapted from : Taste of Home
