French Toasted Angel Food Cake

For nearly two years I’ve faithfully posted to this blog at least once a week, and to get away from that routine felt strange and a little empty.  I’m glad to be back,  I’ve missed you!

Getting the book manuscript done was a mad dash, and it was strange to see the accumulated pile of work I’d printed out over time reduced to four or five files on a hard drive – but there it was.  Small and tidy.  My effort to inspire creativity through confection.  I can’t wait to share it with all of you!

While I have no red, white and blue concoction for you on this Independence Day, this cake is delicious and celebratory, nonetheless. It’s great if you’re short on time and makes a superb dessert or breakfast for overnight company.

French Toasted Angel Food Cake.

It is as good as it sounds and super easy.  Add a ready-made angel food cake to your grocery list – you’ll thank me later.

French Toasted Angel Food Cake 

adapted from BHG                                                                                              [click for printable version]

Cake:

8″ Angel food cake purchased at grocer’s

6 eggs, beaten

1 cup skim milk

3 tablespoons granulated sugar

2 teaspoons vanilla extract

4 tablespoons butter, divided

Maple syrup

Nutmeg

1. Combine the eggs, milk, sugar and vanilla in a shallow dish. Whisk until well incorporated.

2. Slice the angel food cake into 8 pieces with a serrated knife.

3. Soak angel food cake slices in the egg mixture for no longer than 1 minute, turning to coat all sides.

4. Place a non-stick skillet over medium heat.  Add 2 tbsp. of butter to the pan and swirl until melted.

5. Cook 4 slices of cake at a time, turning to cook on all sides until golden.  Add additional 2 tbsp. of butter to pan and let melt before frying the next batch of cake.

6. Place slices on a serving platter in upright cake formation.

7. Cover with maple syrup and sprinkle with nutmeg.

Whipped creme and berries:

1 cup heavy cream

3 tablespoons super fine granulated sugar

1/2 teaspoon vanilla extract

Cinnamon

1 pint of fresh berries, whole or sliced

1. Whip the heavy cream in a medium bowl with a hand mixer at medium-high speed.

2. Gradually pour in the granulated sugar, and then add the vanilla.

3. Increase mixer speed to high and whip until stiff peaks form.

4. Dollop whipped cream over the top of the assembled cake.

5. Sprinkle with cinnamon.

6. Top with fresh berries.

Serve immediately.

Happy July 4th!