Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.
We know: Angel food cake is so 1994 (the fat-free era). But it's worthy of a comeback. Its airy texture absorbs ripe fruit juices, and most markets stock it, so you don't even need to turn on the oven. Here are more sweet ways to enjoy your new (old) favorite:
Peaches & Cream In a loaf pan, layer slices of cake with vanilla ice cream and sliced peaches tossed with a bit of sugar. Repeat layers and press down to compress; freeze 2 hours. Cut into slices and serve.
French-ish toast Sub cake slices for bread in your favorite French toast recipe. Top with boozy cherries and mascarpone.
Toasted shortcake Brush thick slices of cake with olive oil, then toast until golden. Top with almond butter, strawberries, a drizzle of olive oil, and flaky sea salt.
Recipe information
Total Time
20 minutes
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Spread cake pieces on a parchment-lined baking sheet. Toast until edges are golden brown but centers are still soft, 8-10 minutes. Let cool; set aside.
Step 2
Using a fork, coarsely mash raspberries, 2 tablespoons sugar, and 1 teaspoon lime zest in a small bowl. Let sit 5 minutes.
Step 3
Meanwhile, beat cream, crème fraîche, and remaining 1/4 cup sugar in a medium bowl until soft peaks form, about 2 minutes.
Step 4
Layer cake, raspberry mixture, and cream mixture in glasses or small bowls; top with lime zest.
Nutrition Per Serving
Recipe notes
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