Easy Broiled Angel Food Cake

Broiled angel food cake? What, what? That’s right, this is a delightful sweet dessert that is lightly toasted and practically melts in your mouth! You can make the cake yourself or go the semi-homemade route and purchase one from your favorite store or bakery. Either way, you, your family, and friends will love, love this new sweet dessert.

Let’s assume, you decide on a pre-made Angel Food Cake, yep, I’m right there with you! The other ingredients will include; heavy whipped cream, real maple syrup, butter, powdered sugar, ground cinnamon, butter, fresh in-season strawberries, and blueberries, or a few cans of strawberry or blueberry pie filling. My personal preference is the pie filling. I’m all in for quick and easy desserts!

Most stores readily carry the circular Angel Food Cake. However, spend a bit of time and purchase a loaf pan baked caked. Most stores will carry both, but they may not be within the same section or department.

The round cake is what we are most familiar with and they are usually sliced in wedge shapes. But, that won’t work for our recipe, as it will not brown evenly under the broiler. Which is why I recommend a loaf cake. If not, you can work around it, tho, by using a serrated knife slice straight through the entire round cake. I like my slices to be about 2″ thick. Then cut into about 4″ wide pieces.

I love whipped cream topping and there is nothing like whipping up your own. There really is no comparison between canned topping and fresh-made. Oh, yummy, yum, yum!

A few tips that help make my fresh heavy cream topping the best;

1. Purchase “heavy” whipped cream. There is a difference!
2. Store heavy cream on the top shelf of your refrigerator, it’s the coolest location.
3. Use a glass or metal mixing bowl and pre-chill it before making your delicious whipped topping.

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Move your oven rack to it’s highest position and turn the broiler on high. In a sauce-pan or microwave-safe bowl, melt the butter, and brush onto both sides of the sliced pieces. Place onto a parchment paper-lined rimmed baking sheet and then into the oven. Watch carefully and remove once side one is golden brown, flip the slices and return to oven to toast side two, then remove from oven.

Place broiled angel food cake onto serving plates, add fresh fruit or pie filling, and add the whipped cream topping. Best served when the cake is still toasty warm. You can also preheat the fruit pie filling if desired.

Your taste buds will explode with the toasted marshmallow flavors of the cake! The fruit or pie filling and whipped toppings will having you wanting seconds before you’ve finished your first!

Photographing our recipes is something I love to do! I want our photos to inspire you to try them and creatively plate, serve and enjoy every delicious bite. I always use our recipes, fresh ingredients and photograph the real food we’ve made. In these photos, I used large round cookie cutters to cut our square cake into rounds and then layered the ingredients. It created a beautiful layered dessert.

I plate, style, and photograph all our recipes. In an effort to keep it real, I did swap out our delicious whipped cream with premade canned cream. This helped created those beautiful ribboned cream topping. I usually pipe on the cream, but I ran out of parchment paper to make the cone piping bags to pipe on my whipped topping. Poor planning on my part, oops.

Today I’m including three recipes; Heavy Whipped Cream Topping, Broiled Angel Food Cake, and traditional Angel Food Cake.

• cooking brush, serrated knife, rimmed baking sheet, parchment paper

• 1 loaf (best) or round Angel Food Cake store purchased works well
• 6 Tbsp Real Butter, melted
• 1 can Blue berry or strawberry pie filling I like to use one of each pie filling.

• 1 pint Fresh Strawberries washed, stems removed, cut into slices
• 1 pint Fresh blueberries washed

• Lift your oven's top rack to its highest position and turn the broiler on high.
• Line your rimmed baking dish with parchment paper and set asside.
• Melt butter in a small saucepan or in a microwave-safe bowl.
• If you purchased a loaf of angel food cake, using a serrated knife slice it into thick slices, approximately 2 inches thick. If your angel food cake is round you will make your slices the same thickness and make your cuts straight across the entire cake. Most often, we slice round angel food cake into wedges, but that will not work because they will not brown evenly under the broiler. Tip: Rinse and dry your knife between slices.
• This is an optional step: Cut slices with a round cookie cutter.
• Place cake slices onto your parchment paper-lined baking sheet. Using a baking brush, brush butter onto first one side of cake slices and then turn and brush the other side of cake with butter.
• Place baking sheet under the broiler until cake slices are golden-brown. Note: You'll need to watch closely and rotate the tray to obtain even results.
• Remove tray from the oven, carefully turn cake slices, and return to the broiler until golden-brown.Note: Watch your cake because it will burn quickly.
• Arrange toasted slices onto individual serving plates. Spoon fruit pie filling onto each slice (or fresh fruit) and top with maple-cinnamon whipped cream. Serve and enjoy!!

• hand or stand mixer, large mixing bowl, un-greased loaf pan, spatula

• 1 cup Cake Flour
• 1-1/2 cup Powdered Sugar
• 1-1/2 cups Egg Whites (between 9 to 10 eggs)
• 1-1/2 tsp Cream of Tatar
• 1 cup Granulated Sugar
• 1/4 tsp Salt
• 1-1/2 tsp Vanilla
• 1/2 tsp Almond Extract

• Preheat oven to 375 degrees.
• In a mixing bowl mix flour and powdered sugar together. Set aside.
• In a large mixing bowl add egg whites, cream of tartar, and beat on medium setting until light and foamy.
• Reserve two tablespoons of granulated sugar.
• Next, beat in on a high setting, a few tablespoons at a time of granulated sugar until all of the sugar has been added. Continue beating until the meringue is stiff and shiny.
• With the reserved two tablespoons of granulated sugar also add salt, vanilla, and almond extract. Continue beating until the meringue is stiff and shiny.
• Begin folding in the flour-sugar mixture. I will sprinkle about 1/3 cup at a time. Once it blends in and disappears you can add another 1/3 cup until all of the mixture has been folded in. Do not over-work.
• It will be easiest to push batter into your un-greased loaf pan. Bake until the top springs back after touching or inserting a wooden toothpick and it is clean once removed.
• You will need to invert the pan. I set mine onto two mason jars placing one handle onto each jar. All to cool completely.
• Once cooled run a knife around the edges, you may need to do this more than once. Be patient, it'll slip out.

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Above all, we appreciate you! We couldn’t do this without you, we hope you’ll love our Whipped Cream Topping, Broiled Angel Food Cake, and as a bonus Traditional Angel Food Cake recipes, and look forward to seeing you around The Blog, very soon!

****By joining our community you’ll receive our free Meal Planner, Grocery List and as a bonus, we’ll also send you our two favorite recipes!