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Angel Food Whipped Cream Cake
Angel Food Whipped Cream Cake

Portions: 10   Serving size: 1/10 of cake


2 tablespoons plain gelatin
4 tablespoons cold water
1 cup boiling water
1 large angel food cake (pre-made from grocery store)
juice of one lemon
1 cup orange juice
1 cup sugar or Splenda® granular sweetener
1 pint heavy whipping cream (or substitute 4 cups Cool Whip® or generic nondairy  whipped topping)
3/4 cup fruit pieces (strawberries, cherries or peaches)


    1. Soak gelatin in cold water to soften. Add hot water and stir.
    2. Add lemon juice, orange juice and sugar and stir. Put in refrigerator and let stand until it begins to gel.
    3. Whip 1/2-pint heavy cream. Fold into mixture along with fruit.
    4. Line a large bowl with wax paper. Break cake in small pieces. Add cake pieces alternately with whipped cream mixture.
    5. Cover and put in refrigerator overnight.
    6. Turn cake over onto a plate and frost with second 1/2-pint of whipped cream or 2 cups nondairy whipped topping. Decorate with additional 1/4 cup fruit.