In all my years of baking, angel food cake has never failed me. Ever. Until Wednesday. I must have offended the kitchen elves. Maybe I had become smug and prideful and they felt I needed a come uppance. Of course, I was hurrying and of course I was expecting company. One of my guests is diabetic so I’d carefully planned a very low sugar dessert.
I wanted it to look Christmasey so I looked up how to do a poke cake with an angel food and I used sugar free lime Jello. I had planned to serve with kiwi and strawberries and real, unsweetened whipped cream. Simple, right? That is until the cake broke when I tried to take it out of the pan.
So here’s what I did because they was no time to bake another!
I ripped that cake (with gusto!) into bite size pieces. Grabbed my footed trifle bowl and began layering. Cake, cream, fruit, cake, cream, fruit until it filled the bowl.
The final touch. Garnish! Making it all looked planned! (Ha!)
I ended with a thick layer of cream, then made a couple of quick strawberry fans, slices of kiwi and a sprinkle of Splenda to make the top sparkle a bit! You know what they say, when life hands you lemons, make lemonade! Well, when your angel food falls, now you know how to make a heavenly holiday trifle!
Heavenly Angel Food Trifle
Planned, or unplanned! Start with angel food cake and fruit for a quick and impressive-looking dessert even when disaster strikes your baking. You could sure use a “store-bought” angel food too!
Hint: substitute any fresh fruit. Blueberries and strawberries would be beautiful for summer. Peaches and raspberries would make a lovely spring trifle for a wedding shower! Go wild! You may never eat a slice of angel food cake again!!
- 1 baked angel food cake
- 1 pint heavy whipping cream whipped
- 2 cups sliced strawberries reserve three whole berries for garnish
- 2 cups sliced kiwi fruit
- 1 Tbsp Splenda or other artificial sweetener
Tear cake into bite size pieces. layer in trifle bowl cake, fruit, cream. Repeat layers until bowl is full, ending with layer of cream. Garnish, refrigerate and serve.
Note: If you do choose to make angel food into a Jello poke cake, start with cooled cake. Use a soda straw or chopstick to poke holes all over the cake. Mix one small box of Jello with 1 cup boiling water and stir until completely dissolved, then add 1/2 cup cold water and pour over the cake. Refrigerate until gelatin is set, then proceed.
You can make a trifle without doing the Jello poke but it does add more color and flavor!!
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