« Continue Browsing

Article Preview

Keep it summer-light with angel food cake, berries

Published 08/02/2008, The Jamestown Sun

Light and spongy angel food cake is the perfect summer dessert, pairing well with a delicate whipped cream frosting and berries. Here it is baked and decorated as individual cakes. Use whatever berries are fresh. This recipe calls for a 6-cup mini Bundt pan, which resembles a cross between a muffin pan and a Bundt cake pan. For an especially nice garnish, sprinkle each cake with shaved dark and white chocolate.

Word count: 479

Log In

The full article is available to newspaper subscribers. If you are a subscriber please log in to continue reading.

E-mail:
Password:
 

Are you a newspaper subscriber but you don't have a Digital Access account yet? Click here to set one up. You will need your subscription account number and phone number.

Not sure if you have an account? Email us at subscriberservices@forumcomm.com and we can help you.

Reset Your Password

Please enter your full e-mail address. We will e-mail you a temporary password.
E-mail: