Super light and fluffy fresh fruit cake made with angel food cake layers and frosted with silky chantilly cream and fresh berries.

egg whites lemon juice superfine sugar vanilla extract cake flour fine sea salt


angel Food Cake

powdered sugar fine sea salt heavy cream vanilla bean paste strawberries blueberries


STEP 1: For the cake, beat egg whites with lemon juice, stream in sugar and continue beating until meringue forms soft peaks. Mix in vanilla.

STEP 2: Sift in cake flour and salt, mix, then fold the batter until well combined. Spread the batter into prepared pans and bake at 350F for 30 min.

STEP 3: Remove from oven, flip onto cooling rack, and allow to cool to room temp. Meanwhile, slice strawberries and dry on a paper towel.

STEP 4: For the chantilly cream, sift powdered sugar and salt into the bowl of a stand mixer. Add heavy cream and vanilla bean and beat.

STEP 5: Increase speed and beat until stiff peaks form. Don't over-beat. Scrape the edge of the bowl and fold to make it smooth and silky.

STEP 6: Assemble once the cakes have cooled. Slice the cakes in half and spread a thin layer of chantilly cream on the cake.

STEP 7: Top with a layer of strawberries and blueberries and spread another thin layer of whipped cream on top.

STEP 8: Repeat with the other layers and spread chantilly cream on top of the cake with more fresh berries. Refrigerate to set before serving!

Click the link below for the full recipe!