An easy angel food cake recipe that has been layered with a smooth stabilized whipping cream and mixed in with wild berries. So decadent.
Preheat oven to 375F.
Grease and flour a 9 inch round cake pan (or springform pan).
Mix together the cake flour and confectioner's sugar; set aside.
In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
Two tablespoons at a time, add the granulated sugar, beating at high speed until the meringue holds stiff peaks (about 8 - 10 minutes)
Gently fold in the vanilla and almond extract with a spatula.
Sprinkle the flour-confectioner's sugar mixture, 1/3 cup at at time, over the meringue, and fold it in gently until just incorporated.
In order to have a light fluffy cake, be careful not to overmix.
Transfer batter into pan.
Use a knife to gently cut through the batter to remove air pockets.
Bake 30-35 minutes or until the top springs back when touched lightly with finger.
Remove from oven and immediately invert the pan over and let cool completely
To remove cooled cake from pan, flip it right side up, use a knife to loose around the edges and and bang once on the counter.
Flip over and it should come out easily.
While it is cooling prepare the vanilla whip cream.
Using medium speed, whip the cream, sugar, vanilla and powdered milk until peaks form. Set aside in fridge until needed.
Now that it is cool, use a serrated knife to cut the cake into 2 even layers.
Place the bottom layer onto a serving plate. Top with half the vanilla whip cream and a half the fresh berries.
Place 2nd layer of cake on top and finish with the remaining whip cream and the rest of the berries.