Red, White & Blue Layered Dessert Parfait 

WHAT YOU NEED:  
Angel Food Cake:
– 10 egg whites, room temperature
– 1 c. Cake Flour
– 1.5 c. Granulated Sugar
– 1 1/4 tsp Cream of Tartar
– Pinch of Salt
– 1 1/4 tsp Pure Vanilla Extract
– 1/4 tsp Almond Extract
Parfait Assembly:
– 2 c. Blueberries
– 2 c. Diced Strawberries
– Whipped Cream (homemade or store bought)
– Small Plastic Containers
INSTRUCTIONS
Angel Food Cake: 
– Preheat oven to 350 degrees.
– Sift together cake flour and 3/4 c. granulated sugar. Set aside.
– In a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar and salt. Beat on medium speed and when you see soft peaks forming, begin adding the rest of your 3/4 c. granulated sugar. Be sure to add a little at a time, approximately 1 tbsp every 15-20 seconds.
– Continue to beat until stiff peaks form. Once you see stiff peaks, add in vanilla/almond extracts until just combined.
– By hand, fold in the flour/sugar mixture. Add a little at a time until it is all incorporated. Be sure not to overmix at this step.
– Pour into a 9″ tube pan and bake for 30-35 minutes. Top should be golden brown and sides should be pulling away from pan slightly.
– Allow to cool completely.
Parfait Assembly:
– Once your angel food cake has cooled, it is time to prepare and assemble your dessert parfaits.
– Remove cake from pan and dice cake up into small cubes.
– Grab your small plastic containers and begin your parfait assembly.
– First, line the bottom of your containers with the blueberries.
– Top blueberries with your angel food cake cubes.
– Top cake with diced strawberries.
– Finally, top with whipped cream and your patriotic sprinkles to finish the look.
– Keep in the refrigerator until you are ready to serve

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