Angel food cake is a light and airy cake that is low in calories and fat. It is cooked in an angel food pan, a round pan with a flat top that creates a flat topped cake with a hole in the center. Traditionally, angel food cake is served aside fruit covered with a dollop of whipped cream. Glazing or covering the cake with whipped cream frosting creates an elegant finish for a special occasion.


Sift the 2/3 cup of powdered sugar into a large mixing bowl.

Add 2 tbsp. of juice to the sugar, and whisk together until smooth. If it is too thick, add more juice. If it is too thin, add more powdered sugar.

Drizzle on top of the warm angel food cake, and serve with fresh fruit, if desired.

Whipped Cream Frosting

Pour 2 1/2 cups of whipping cream into a large mixing bowl. Beat with an electric mixer on medium-high speed until it begins to thicken.

Add the 5 tbsp. of powdered sugar and vanilla and beat until soft peaks form. For chocolate whipped cream frosting, melt the chocolate chips in the microwave. After they have cooled, stir into the whipped cream until soft. For a fruit whipped cream, add jam or puree into the whipped cream until blended.

Brush crumbs from the cake, using a soft pastry brush and make sure the cake has completely cooled.

Spread the frosting evenly over the cake using a spatula. Create swirls in the frosting using the back of a spoon.

Chill in the refrigerator for about one hour to set the frosting. If desired, fill the center with extra whipped cream or fresh fruit before serving.