This post is sponsored by Bonne Maman.

Delicate & airy angel food cake, layered with honey mascarpone cream, Bonne Maman Strawberry Preserves and fresh sliced strawberries. This easy recipe is the perfect Easter brunch dessert that your family will love!

Angel food cake is one of my all time favorite desserts. I can’t help but think of all of our family gatherings on Sundays, when my mom would bake my grandma’s favorite angel food cake recipe (aka Torta Angel).

I loved watching her make it and trying to help out. I remember being fascinated about how the egg whites became a fluffy cloud with tons of whisking (pre stand mixer days), and it took forever!

Of course, my favorite part of the gathering was the dessert. It’s no surprise to me I ended up being a food photographer with a baking blog! So, for Easter this year, I wanted to make a cake that encompassed all those memories into one recipe, and elevate it to make a show stopper dessert.

HOW TO MAKE A LAYERED ANGEL FOOD CAKE

Angel food cakes are basically egg whites and sugar, and a couple of other ingredients you might have to run and get.

For this recipe, I used cake flour which has a lower protein content (less gluten), making this cake lighter and softer.

Another necessary ingredient is cream of tartar. It is used for stabilizing egg whites while whipping them to help prevent the egg foam from collapsing. Since the recipe calls for around 10-12 eggs (measured in volume), this ingredient cannot be skipped.
Mascarpone: instead of adding the expected whipped cream, I wanted to add something a little fancier. Mascarpone is Italian cream cheese, you can find it at most grocery stores. To make honey mascarpone cream, just whip 1 cup mascarpone, heavy cream, vanilla and honey. It’s absolutely delicious.
Bonne Maman Strawberry Preserves: we’ve been obsessed with Bonne Maman Preserves for a really long time. I love their homemade taste and that they only use natural and simple ingredients.
An angel food cake pan with a removable bottom. If you already have one that doesn’t have a removable bottom, when you take the cake out of the oven, turn it upside down to cool. Grab a glass bottle (a bottle of wine works) and insert the neck of the bottle into the hole in the center of the pan. Leave it to cool for 2 hours. This prevents the cake from deflating.

The instructions on how to make this cake are pretty straight forward. The most important thing you have to keep in mind is that all your ingredients need to be at room temperature, especially the egg whites. I find it harder to separate eggs at room temp, so I separate them first and then leave them out for around 2 hours.

Another important tip is to not under whip the egg mixture. Here’s a great video explanation on how to whip eggs to perfect peaks!

Once your angel food cake is baked and cooled, cut it into two even layers using a serrated knife, a string or a cake leveler (which is what I used). To assemble, place the bottom layer on a cake stand, spread a layer of the mascarpone cream, followed by a layer of Bonne Maman Strawberry Preserves and fresh strawberries. Place the top cake layer on top, and repeat the process. To decorate I added chamomile flowers.

There you have it, friends, my favorite family dessert tradition! As always, if you make this recipe, don’t forget to tag me on instagram using the hashtag #yogaofcooking so I can see it. If you loved it, share, review and comment, too!

Happy Easter and happy baking! xo

STRAWBERRY ANGEL FOOD CAKE WITH HONEY MARCARPONE CREAM

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Author: Rosana | Yoga of Cooking
Total Time: 50 minutes
Yield: 12 slices

Print Recipe

Description

Ingredients

1 1/2 cup egg whites (about 10–12 medium eggs), room temp
1 1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
1 1/4 cup superfine sugar
1/4 tsp kosher salt
1 cup cake flour, sifted
1/2 cup powdered sugar

For the Honey Mascarpone Cream

1 cup mascarpone cheese
1 1/4 cup heavy cream
1/2 tsp vanilla extract
2 tbsp honey

Toppings:

1 cup Bonne Maman Strawberry Preserves
1 cup quartered fresh strawberries
Edible flowers, optional

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Instructions

Preheat the oven to 350F and position rack in the bottom third of the oven.
In the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg whites and cream of tartar over medium speed until soft peaks form. Add salt, vanilla and almond extract and whisk until combined.
Increase speed to medium-high, add in sugar, 1 tablespoon at a time. Beat until stiff peaks form and the mixture is glossy.
In a separate bowl, sift the cake flour and powdered sugar. Sprinkle the flour mixture over the egg mixture, and fold until flour disappears.
Pour batter into ungreased angel food cake pan. Using an off-set spatula cut through the batter to remove air pockets and spread the top evenly.
Bake for 30-35 minutes or until cracks feel dry and top springs back when touched.
Remove from the oven and flip upside-down immediately. This prevents the cake from deflating. If your pan doesn’t have “feet”, use a glass bottle or heatproof funnel to hold the cake. Allow to cool for 2 hours.
Once cooled, loosen the edges of the cake with a metal spatula and remove from pan.

To make the Honey Mascarpone Cream:

In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone cheese, heavy cream, vanilla, and honey until soft peaks form. Refrigerate until ready to use.

Assemble your cake:

Once your angel food cake is baked and cooled, cut it into two even layers using a serrated knife, a string or a cake leveler (which is what I used).
To assemble, place the bottom layer on a cake stand, spread a layer of the mascarpone cream, followed by a layer of Bonne Maman Strawberry Preserves and top with fresh strawberries.
Place the top cake layer on top, and repeat the process.
Decorate with edible flowers, if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

This post is sponsored by Bonne Maman. All opinions are my own. Thank you for supporting the brands that keep Yoga of Cooking, mindful.

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