I can’t believe it’s already 4th of July weekend! It has come so quickly. It seems like yesterday that we were celebrating the new year and now it’s already the middle of the year! With so many exciting things happening it’s been hard to think about planning for the 4th this year. I blinked and here it is… two days away till the 4th and I have nothing planned. That’s okay, because J just started his first day of residency as a big time doctor on Friday and he has two weeks of night shifts so we are going to plan a low key 4th of July a day early…since he actually works the night of the 4th (how terrible is that!?). So this weekend we are cooking up some wonderful recipes I found and have been dying to try! Also, in our low key event of the 4th, we are obviously dressing in red, white and blue.
I find that the best dessert to make during the summer is something that always includes angel food. Its so light and fluffy and pairs well with summer cocktails, last seen at this post. This light and airy angel food cake with a distinct sugar crust, served with fresh whipped cream and an assortment of summer’s juicy berries does not only scream summer evening dessert but it also says American classic!! It’s a 4th of July perfect combination. And that is exactly what this cake is. It’s everything that we love about angel food cake plus a dairy free-coconut whipped cream (made from coconut cream) and berries that represent everything red, white and blue.
1½ cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1½ cups egg whites (10 to 12 large), at room temperature
1½ teaspoons cream of tartar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup granulated sugar
2-3 cups mixed berries (strawberries, blueberries, raspberries)
¼ cup granulated sugar
1 can coconut cream (13.5 oz), chilled in refrigerator overnight
1 teaspoon vanilla extract
- Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.
- In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
- In the bowl of the stand mixer, combine the egg whites, cream of tartar and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
- Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of flour mixture and folding gently until all the flour is incorporated into the egg whites.
- Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets
- Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from oven and invert cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.
- When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternately, you can use homemade whipped cream or cool whip.
Fill each layer with the whipped cream and berries.
I hope you all have a fantastic 4th of July weekend!