Emeril’s Angel Cake Sandwiches are an exquisite testament to the delightful versatility of sweet treats, proving that sandwiches aren’t just for savory fillings! This Easy Angel Food Cake Dessert offers a light, airy, and utterly delicious alternative to heavier options, perfect for any occasion when you crave something special yet refreshingly simple. Imagine delicate rounds of cloud-like angel food cake, generously layered with sweetened whipped cream and vibrant fresh berries – a truly heavenly combination that will tantalize your taste buds.
Emeril’s Angel Cake Sandwiches: A Light and Elegant Berry Dessert
For those who appreciate desserts that are both elegant and effortless, Emeril Lagasse’s Angel Cake Sandwiches are a revelation. I first discovered this gem while participating in a blogging group challenge, diving into Emeril Lagasse’s captivating cookbooks: Kicked Up Sandwiches and Emeril’s Potluck. The holiday season, in particular, always calls for an extra dessert, and finding one that’s not overly indulgent yet still exudes sophistication and deliciousness is a true win. Having previously crafted the Red Velvet Whoopie Pies from his collection with outstanding success, I had no doubt that these Angel Cake Sandwiches would be an absolute triumph.
This recipe perfectly embodies the spirit of a celebration without the heavy feeling often associated with rich holiday fare. It’s a dessert that feels luxurious, yet its core ingredient – angel food cake – keeps it remarkably light. The combination of delicate sponge, luscious cream, and bright, fresh berries creates a harmonious flavor profile that appeals to a wide range of palates. Whether you’re hosting a grand dinner party or simply enjoying a quiet evening, these dessert sandwiches provide a touch of gourmet elegance with minimal fuss.
Crafting Perfect Dessert Sandwiches: A Simple Guide
The beauty of Emeril’s Angel Cake Sandwiches lies in their elegant simplicity. The process begins with baking a classic angel food cake, but with a clever twist: instead of a traditional tube pan, you’ll use a jelly roll pan. This ingenious method allows you to create a thin, even layer of cake, which is essential for uniform rounds. Once your cake is baked to golden perfection and thoroughly cooled, a 2-inch cookie cutter transforms the sheet cake into delightful, bite-sized rounds, forming the “bread” of your sweet sandwich.
Assembling Your Angel Cake Masterpiece
With your angel food cake rounds prepared, the real fun begins. The next step involves layering these airy cake discs with a generous dollop of sweetened whipped cream and an abundance of your favorite fresh berries. The combination of the ethereal cake, the rich cream, and the burst of fruity flavor is simply irresistible. For serving, you have a couple of options: you can either crown your creation with a second cake round, creating a traditional “sandwich,” or, for a more graceful and easier-to-eat presentation, perch the second cake round elegantly beside the berry and cream-topped base. This “open-face” approach makes it far more manageable to enjoy with a fork, preserving the dessert’s pristine appearance.
While I first enjoyed these dessert sandwiches on a cozy Christmas Eve, bringing a taste of summer to the winter holidays, they truly shine in late spring or early summer when local strawberries are at their peak. Sourcing decent berries in December required a dedicated quest across three grocery stores, but the vibrant raspberries and blackberries I finally found, lightly sweetened with superfine sugar, were worth every effort. The natural sweetness and slight tartness of the berries cut through the richness of the cream beautifully, creating a balanced and refreshing treat.
A small note on flavor balance: I believe a subtle pinch of salt can elevate almost any dessert, including this angel food cake. It helps to amplify the sweetness and other flavors, preventing the cake from tasting flat. Aside from this minor personal preference, the dessert was nothing short of perfection. It conjured fond memories of classic strawberry shortcake, yet offered a lighter, more ethereal experience. The soft, airy sponge, paired with the creamy and fruity layers, results in an elegant and easy angel food cake dessert that is sure to impress. Despite being a little unwieldy when fully stacked, the combination of flavors and textures is utterly lovely, best enjoyed with a fork rather than attempting to eat it like a traditional sandwich.
The Essential Guide to Whipping Egg Whites: A Pro-Tip for Flawless Angel Food Cake
For newcomers to the art of baking, especially when it comes to egg white-based desserts like meringues, pavlovas, and of course, angel food cake, a critical pro-tip must be shared: the absolute cleanliness of all your equipment is paramount when whipping egg whites. This means your mixing bowl, beaters, and any utensils that will come into contact with the whites must be meticulously clean and free from any residue.
Why is this so important? Even the tiniest speck of oil, grease, or (heaven forbid!) a single drop of egg yolk will act as a deflating agent, preventing the egg whites from whipping up properly. Instead of achieving those voluminous, stiff peaks that give angel food cake its signature airy texture, you’ll be left with runny, disheartening whites that simply won’t cooperate. This seemingly small detail can make or break your dessert, so it’s a step that should never be overlooked.
To ensure your equipment is impeccably clean, take these precautions: If you have a dishwasher, run your mixing bowl and beaters through a hot cycle. Alternatively, wash them thoroughly by hand with a powerful degreasing dish soap, such as Dawn, ensuring you rinse them completely. For an extra layer of assurance, especially if you’re working with a bowl that might have residual fat, wipe down your bowl and beaters with a bit of white vinegar or lemon juice. The acid helps to cut through any unseen grease, preparing the surface for optimal egg white whipping. Starting with room temperature egg whites is also key; they whip up with greater volume and stability compared to cold eggs. This simple yet crucial step guarantees the light, cloud-like consistency that makes angel food cake so wonderfully delicious.
Expand Your Horizons: More Berry Desserts You’ll Love
If the fresh, vibrant flavors of berries in these Angel Cake Sandwiches have captured your heart, you’ll be thrilled to explore other delightful berry-centric desserts. From comforting classics to inventive new treats, here are some more recipes that celebrate the irresistible allure of nature’s candy:
- Classic Strawberry Shortcake: A timeless dessert that pairs tender biscuits with juicy strawberries and whipped cream.
- Strawberry Topped Cheesecake: Indulgent cheesecake crowned with a vibrant, fresh strawberry topping.
- Fresh Fruit Pizza: A delightful sugar cookie crust topped with a creamy frosting and an array of colorful fruits.
- Strawberry Angel Food Dessert: Another fantastic way to utilize the light texture of angel food cake with sweet strawberries.
- Peach Blueberry Galette: A rustic and elegant tart bursting with the flavors of peaches and blueberries.
- Plus, for those who prefer to bake a full-sized cake, this Angel Food Cake Recipe is absolutely divine and provides a perfect base for endless variations!
- Discover even more incredible sweet ideas in our collection of Best Dessert Recipes.
Frequently Asked Questions About Angel Food Cake and Berry Desserts
To ensure your success with this recipe and similar desserts, here are some common questions answered:
Q: Can I use store-bought angel food cake?
A: Absolutely! While baking your own angel food cake from scratch guarantees the freshest flavor and texture, a good quality store-bought angel food cake can be a fantastic shortcut, especially when you’re short on time. Just ensure it’s fresh and moist for the best results.
Q: What other fruits can I use besides raspberries and blackberries?
A: The beauty of this dessert is its versatility! Strawberries, blueberries, sliced peaches, kiwi, or even a mix of tropical fruits would work wonderfully. Choose what’s in season for the best flavor.
Q: How far in advance can I prepare Emeril’s Angel Cake Sandwiches?
A: For optimal freshness, it’s best to assemble these dessert sandwiches just before serving, or no more than 1-2 hours in advance. The cake can become soggy if it sits with the cream and berries for too long. You can bake the cake and prepare the whipped cream a day in advance, storing them separately in the refrigerator.
Q: What’s the secret to perfectly whipped cream?
A: Start with very cold heavy cream and a chilled bowl (a metal bowl placed in the freezer for 10-15 minutes works wonders). Use an electric mixer on medium-high speed, adding powdered sugar and vanilla once the cream starts to thicken. Whip until soft or firm peaks form, depending on your preference, being careful not to over-whip into butter.
Q: Can I make this a gluten-free dessert?
A: Yes, you can adapt this recipe to be gluten-free by using a high-quality gluten-free angel food cake mix or a trusted gluten-free angel food cake recipe. The rest of the ingredients are naturally gluten-free.
Emeril’s Angel Cake Sandwiches
30 minutes
20 minutes
50 minutes
16 servings
Delicate rounds of angel food cake topped with fresh berries and rich whipped cream – an easy, elegant dessert!
Ingredients
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup cake flour
- 1/4 teaspoon table salt (my addition, optional)
- 1 cup heavy cream
- 1/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups fresh berries (raspberries and blackberries recommended)
Instructions
- Preheat oven to 375ºF (190ºC). Line a jelly roll pan (approximately 10 1/2 x 15 1/2 inches) with parchment paper and set aside.
- In a stand mixer, whip egg whites and cream of tartar until soft peaks form. Slowly add 3/4 cup of the superfine sugar while continuing to whip at medium speed. Add 2 teaspoons of vanilla extract and the almond extract, and whip until stiff, glossy peaks form. Ensure your equipment is scrupulously clean to achieve proper whipping.
- Sift 3/4 cup of superfine sugar with the cake flour and repeat the sifting process two more times to ensure a light and airy mixture. Gently fold this flour mixture into the whipped egg whites in batches until just incorporated, being careful not to deflate the whites.
- Spread the batter evenly into the prepared jelly roll pan. Bake for 20 minutes, or until the cake springs back when lightly touched with your finger. Cool the cake completely on a wire rack before attempting to move it. Once cool, carefully remove it to a cutting board, leaving the parchment paper on until you’re ready to cut the rounds.
- While the cake cools, prepare the whipped cream: whip heavy cream, powdered sugar, and 1 teaspoon of vanilla extract in a clean bowl until soft peaks form. Set aside in the refrigerator.
- In a separate bowl, gently toss the fresh berries with the remaining 2 tablespoons of superfine sugar. This enhances their natural sweetness.
- To serve, carefully remove the parchment paper from the cooled cake. Use a 2-inch cookie cutter to cut out individual cake rounds. Place one cake round on a serving plate (white side up is usually preferred). Top with a spoonful of the sweetened berries, followed by a dollop of whipped cream. For an elegant presentation, place a second cake round next to the first, or gently stack it on top. Garnish with additional berries and a touch more cream if desired. Serve immediately for the best experience.
Notes
Adapted from Emeril Lagasse’s recipe.
You can easily make your own superfine sugar by pulsing granulated sugar in your food processor a few times until it reaches a finer consistency.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 114
Total Fat: 6g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 17mg
Sodium: 79mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 4g
Protein: 4g
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