A spread of Queen Anne’s Lace Jelly on a slice of angel’s food cake with a garnish of strawberries and lemon quark. Simple elegeant.
Powdered sugar dusting? That way you can eat it with different fresh fruits, perhaps varying the fruit per slice? Good, fresh pineapple goes well with Angel Food cake, I think.
Oh, no, that’s like saying you might as well not have chocolate ice cream cause you can have devil’s food cake. Or that you might want to skip the Dagoba chocolate, you can have devils food cake. Chocolate in all its forms needs to be consumed, including the melted forms - and angel food cake is a good transportation mechanism for many forms of melted chocolate.
(However, the chocolate does tend become the melody and the angel food cake is regulated to harmony - except with a cocoa dusting - so it isn’t a good choice if you want to eat angel food cake and not chocolate. But if that is the case, you should leave any sort of fruit in syrup off as well, and stick to fresh fruit that holds up.)
You could make a nice Punschtorte.
Top it with nothing and eat it with beer.
Truly. You could serve the angel’s food cake with a maceration of fresh strawberries, bananas, pinepapples, sugar, a splash of bitters, and a glug of Guiness Stout.
You know, my mom always used to make angel food cake (I think it was from scratch), and it wasn’t significantly different from the bakery versions I’ve had. Probably the biggest difference was that the homemade one had a slightly crispy outer crust, and the bakery ones are softer from being packaged. The slightly crispy outer crust is definitely better.
You could do a Guiness strawberry and Banana and pineapple Foster (flame reinforce with a sprinkle of rum.) over sponge.
Strawberries and cream! Or strawberry ice cream. I like the “no sugar added” strawberry spread that I find in the jelly and jam section of the grocery store.
Any answer that does not result in strawberry shortcake is ludicrous… nay, criminal.
Tonight, I have achieved cake.
I whipped. I stirred. I measured. I separated egg whites and sifted the flour, and yes, I even made it without burning it in the oven.
I was trying to go for the whole layers thing, but I ended up tearing it into chunks and dipping it into whipped cream (actual cream whipped in a bowl with a mixer, not the canned stuff) with strawberries.
There’s still about half left in my fridge…
No, no. Shortcake is an entirely different thing, not just cake with strawberries.
Whipped cream and fresh strawberries. It was my annual birthday cake as a child, and my mom also donated one to the school cake walk, where is was snapped up for the highest dollar amount. It’s a damn good looking cake.
Actually, what IS criminal is using any sort of cake for strawberry shortcake. Feh!
The only strawberry shortcake worth discussing is made with a homemade biscuit, still slightly warm from the oven and sprinkled with a pinch or two of demerara before baking for extra sweetness/crunch, which has been split and slathered with copious amounts of whipped cream and fresh berries.
I don’t like store bought angel food cakes because of the packaging issue. Also, they’re generally baked in plastic containers, and I don’t think that creates the nice edges that a proper pan does. Also, an angel food cake is all about loft, and I find the ones in grocery store bakeries seem to shrink in the packaging.
I don’t, however, find a scratch baked angel food cake to be a significant improvement over the kind you make from a boxed mix, so that’s the compromise I make.