Here is some retro dessert love. One of my loves is to find really odd-ish desserts from times past and make them. Dessert is dessert, after all. Just because something goes out of style doesn't mean it doesn't taste good. Just look at this waldorf cake and you'll know why it's awesome.
This cake is super pink! Angel food cake and whipped cream aren't hard on the pallet. I think just about anyone you served this cake to would like it. It's also crazy light and perfect for summer days. It can (and should) be eaten with lots of fruit... but wait. I haven't even told you what a waldorf is, have I?
A waldorf angel food cake is angel food cake (duh) filled and frosted with whipped cream. Pretty simple. You could use chocolate whipped cream or vanilla. You could add nuts. You could do anything you want.
Why not try strawberry milk whipped cream? It looks pretty. It tastes like strawberries. It reminds me, combined with the angel food cake, of strawberry shortcake. Lovely!
Be careful not to keep the finished cake lying around at room temp. Put it in the freezer to keep the cream fresh and the colors from bleeding or melting. Hot summer days + whipped cream = sticky puddle. Plus, eating cake from the freezer is like an icy treat.
Make cake please and make people happy. This cake totally reminds me of my dad since he loves angel food cake. Make it for someone you know who likes angel food cake and make their day. <3
Angel Food Cake
1 cup cake flour
3/4 cup plus 2 tbl granulated sugar
12 egg whites, at room temp
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
1 1/2 tsp pure vanilla extract
Preheat the oven to 375 degrees and have your 10" by 4" angel food cake pan handy. Sift together the flour and first amount of sugar and set aside.
In the bowl of a stand mixer fitted with the whisk attachment begin beating the egg whites, cream of tartar, and salt until foamy. Turn the mixer to high and slowly add the second amount of sugar two tabelspoons at a time until all is incorporated, and the egg whites are stiff and glossy. Gently use a rubber scraper to fold in the vanilla.
Gently fold in 1/4 cup of the flour-sugar mixture just until it disappears. Continue folding in the mixture 1/4 cup at a time until it is all incorporated. Pour into the ungreased pan and use a rubber scraper or spoon to cut into any air pockets and seal the batter against the sides of the pan. Bake for 25-30 minutes. The cake should be golden brown and spring back when lightly touched.
Cool the cake upside down in the pan until cool to the touch. Slide a butter knife around the edges and bottom to remove. Place the cake in the freezer for half an hour to make it easier to cut while you make the whipped cream.
Strawberry Milk Whipped Cream
2 1/2 cups chilled heavy cream
3/4 cup strawberry milk powder
1/4 tsp salt
neon pink food coloring (optional)
Beat all ingredients using a stand mixer or handheld mixer starting off on the lowest setting and gradually increasing to the highest. Beat until stiff peaks form.
To make the waldorf: remove the frozen cake and use a large serrated knife to cut off the top one inch of the cake. Carefully cut the middle of the cake out leaving one inch on all sides. Fill with strawberry milk whipped cream and replace top. Freeze for another 15 minutes. Frost with remaining whipped cream. Serve immediatly or freeze. Cake can be cut directly from freezer and eaten.
Cake adapted from Betty Crocker Cookbook