As I’m sure you’re aware, Mother’s Day is coming up this weekend! I’ve been brainstorming for ideas for an extra special Mother’s Day dessert, and I finally settled on a classic angel food cake topped with homemade strawberry sauce.
Sure I could have just picked up an angel food cake at the bakery, but where’s the fun in that? Instead, I picked up an angel food cake pan at Walmart for about $7. Look for a pan with a removable bottom for ease in removing the cake, as well as cleanup. Judging by the way my kiddos eventually devoured my first cake, I’m thinking this will prove to be a wise investment!
While this angel food cake recipe is a bit more work than a regular cake, following the steps carefully should result in a beautifully fluffy and delicious cake. I recommend reading through the instructions thoroughly before starting to avoid missteps. Also, two important things to keep in mind when making any angel food cake recipe are that you don’t want to grease the pan (it prevents the cake from rising), and the cake should be cooled upside down (to maintain that silky texture).
I like to highlight the rustic appearance of an angel food cake with a dusting of confectioners’ sugar. It’s just so simple and pretty as is — don’t you think?
But a drizzle of homemade strawberry sauce makes it even prettier. And the best part is you can make it in under 10 minutes!
If you really want to get fancy, add a big dollop of homemade whipped cream. Can you say PERFECTION?!?