Oh Say Can You See? That's Red White and Blue Angel cake!

It's July 4th! Independence Day in the US of A! And I'm married to a pilot. So in true wheel of fortune "before & after" form I'm calling this Red White and Blue Angel cake.

So after that fattening barbeque. The stuffing your gullet with mayonaise filled salads. Sitting around drinking beer... well, you might be ready for something on the lighter side. Especially because you have like a 2 square centimeter section of large intestine for which to stuff said dessert. Here is your so tasty but seriously healthy dessert! 

I love to bake (no suprise there if you've read the blog any). So I made my own Angel food cake. 

Angel Food Cake

   12 egg whites

   1 1/4 c confectioners sugar

   2 tsp cream of tartar

   1/4 (sparse) tsp of salt

   1 tbsp vanilla extract

   1 tsp almond extract

Whip the egg whites with everything above in a KitchenAid mixer with the wire whisk until they form really stiff peaks. Giggity. They'll kind of crawl up the side of the bowl and you should be able to hold the bowl upside down over your head when they're stiff enough. That being said, you shouldn't be covered in egg after you do this... It's a thought.   Helps if your bowl is glass and both the bowl and whisk are very very clean. They'll stiffen up quicker. Hehehe. Sorry! Making Angel Food Cake is a little bit devilish. 

Fold in 1 cup of regular sugar and 1 1/5 cups of AP flour (or GF if you're Jen, although she can't have the eggs anyways! Sorry Jen!). Don't make them turn into a puddle. Be all nice like. Soft and gentle. Caress the eggs. Love the eggs.... sorry! It's a holiday. 

When everything is incorporated, gently coax it into a tube pan. It'll go, just in it's own good sweet time. Bake in a preheated 375 degree oven for like 40-45 minutes or until it turns golden brown and breaks. Do not under bake. When it's done, I like to turn mine upside down and balance on a vodka bottle until it's cool. You could totally use a wine bottle though. Beer bottles are too small. 

Let it cool while you prep the other junk.

Other Junk

   Cool Whip (or you could be awesome and whip your own heavy cream, this one is up to you. I've done   

   both)

   Blueberry jam or Just Fruit Blueberry

   Cherry Preserves

    4 sliced pretty Strawberries

When cool, run a knife around the outside and inside of the tube pan. Shake shake shake your booty until the thing falls out, hopefully in 1 piece. If you have a cool antique pie like mine you can pop the cake out. Just sayin'. 

Level the top (which will be the bottom) then cut the ring in half. 

Throw the top half upside down on a cake tray. But not too hard or you might break something. 

Spread the Cherry preserves around the layer. 

Flip the other half of the ring of cake on to that one. 

Beat together the blueberry jam or preserves with about 1 1/5 cups of cool whip (about half a container or 1 cup of heavy cream whipped. It'll kind of turn blue. Nifty huh!? 

Spread the blueberry junk on top of the now layered cake. 

Place the 4 pretty strawberries strategically on top of the cake. 

Ta Da! All done! 

Cheers. Heading out to watch the boom boom pretty now. See ya and Happy 4th! 

That's the pilot... He likes cake.