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