I am participating in a Vibrant Influencer network campaign for Reddi-wip. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with Reddi-wip and do not earn a commission or percent of sales.
I absolutely adore strawberries, the hubby can have the blueberries. This is why we put so much effort into planting a berry garden last year. Hopefully I’ll be seeing the erm, fruits of that labor very shortly as the strawberry plants are just full of blossoms. Raspberries are my second favorite but we didn’t plant any – hopefully soon so I bought some as a treat. Blueberries also went into the shopping basket as those plants are a long way from providing fruit. I also picked up some Reddi-wip®. Did you know that unlike a lot of other toppings Reddi-wip is made with real dairy cream and not hydrogenated oils? It’s a lovely bit of indulgence for an angel food cake.
So what did I make? Cake and ice cream! What could be better with berries than cake and ice cream?
First the cake – I am furthering my explorations of angel food cake so I made a few adjustments to the basic recipe to come up with a Lemon Raspberry Angel Food Cake.
Lemon Raspberry Angel Food Cake
1 cup cake flour
1 1/2 cups powdered sugar
12 large egg whites
1 1/2 tsp cream of tartar
1 cup granulated sugar
1/4 tsp salt
2 tsp pure lemon extract
zest of one lemon
1 1/2 cups dry, fresh raspberries
Preheat oven to 375°
Have a 10″ angel food cake pan ready.
Combine the flour and powdered sugar in a bowl and set aside.
In a bowl of a stand mixer with the whisk attached place the egg whites and cream of tartar. Whip on med-high until the whites are foamy. Start adding the granulated sugar a tablespoon at a time. After the last of the sugar has been put into the whites, add the salt and lemon extract. Continue whipping until the whites are at stiff peaks.
Add about 1/4 of the flour/sugar mixture to the whites and gently fold in. Carefully fold in the remaining mixture. Gently fold in the raspberries.
Pour the batter into the angel food cake pan. Cut through the batter with a knife to remove any large air holes. Bake in the preheated oven for 30 – 40 minutes, checking at 30 and letting the cake bake until the top is brown and the cracks appear dry.
Rest upside down until completely cool. Carefully remove from pan.
I thought chocolate ice cream would be a lovely accompaniment to both the cake and the berries so I went with my classic goat’s milk ice cream recipe and added some cocoa and cinnamon. I love a touch of cinnamon in my chocolate ice cream.
Chocolate Cinnamon Goat’s Milk Ice Cream
*I have a Cuisinart 1 1/2 quart ice cream maker so this recipe works for that size machine.
1 quart goat’s milk (of course you can use cow’s milk as well)
4 egg yolks
1 cup brown sugar
1 TBS cinnamon
1 tsp pure vanilla
1/3 cup cocoa powder
1 cup heavy cream (optional – but it does make for a smoother ice cream)
pinch of salt
Warm the milk, pinch of salt, vanilla and 1/2 a cup of the brown sugar on the stove over medium high heat. You just want it to be hot to the touch. Remove from heat.
1. add the egg yolks, remaining half cup of brown sugar, cocoa and cinnamon to a small bowl.
2. Mix them together – it will be a bit gloopy
3. After the milk has warmed on the stove take a ladle full and add it to the egg mixture and whisk it together to temper the egg yolks. Add a second ladle full of milk and continue whisking until the mixture is smooth.
4. Pour the tempered mixture into the rest of the milk and put it back on the heat at medium.
You do not want to heat the base up too quickly or it will curdle. All good things require patience 🙂
Slowly heat the base over medium heat, stirring constantly. It will start to thicken and trust me, it turns in a split second. You will know it is ready when you can draw your finger through the mixture and it doesn’t fill back in again. Once it reaches that stage pull it off of the heat.
1. Strain the mixture into a non-reactive bowl.
2. If you want to cool the base quickly place the bowl in an ice water bath. Otherwise just refrigerate it overnight. The mixture needs to be cold to process correctly.
3. It will be thick, rich and cold when it’s ready to process in your ice cream maker.
4. Pour into your ice cream maker. If you are going to add the 1 cup of heavy cream do so at this point.
When the ice cream maker runs its cycle put the ice cream in a freezer safe container and freeze until you are ready to serve.
Time to Party?
Woo hoo! I now had my cake and my ice cream I was ready for my dessert party – wait! I needed my Reddi-wip®! What I love about Reddi-wip® is that a lovely little whoosh of delicious whipped heaven on top of my dessert only adds 15 calories. So why not top off your berries with some airy whipped cream? That goes for chocolate flavored Reddi-wip® too! And the fat free only adds 5 – but heck, for 10 calories more I’m going full fat.
So how did my dessert end up?
DE-licious if I do say so myself. Just check it out for yourselves:
I had mine with raspberries. And my contrary husband had his blueberries. I do spoil the man – I wouldn’t want him not to have his favorite berry!
Which would you choose?
Raspberries? Bluberries? Or would you go totally rogue and add strawberries? That is the beauty of a dessert like this – you make make it all your own. It’s versatile and the cake makes a perfect base for a dessert bar.
Other Ice Cream Desserts:
- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 12 large egg whites
- 1 1/2 tsp cream of tartar
- 1 cup granulated sugar
- 1/4 tsp salt
- 2 tsp pure lemon extract
- zest of one lemon
- 1 1/2 cups dry, fresh raspberries
- Preheat oven to 375°
- Have a 10″ angel food cake pan ready.
- Combine the flour and powdered sugar in a bowl and set aside.
- In a bowl of a stand mixer with the whisk attached place the egg whites and cream of tartar. Whip on med-high until the whites are foamy. Start adding the granulated sugar a tablespoon at a time. After the last of the sugar has been put into the whites, add the salt and lemon extract. Continue whipping until the whites are at stiff peaks.
- Add about 1/4 of the flour/sugar mixture to the whites and gently fold in. Carefully fold in the remaining mixture. Gently fold in the raspberries.
- Pour the batter into the angel food cake pan. Cut through the batter with a knife to remove any large air holes. Bake in the preheated oven for 30 – 40 minutes, checking at 30 and letting the cake bake until the top is brown and the cracks appear dry.
- Rest upside down until completely cool. Carefully remove from pan.