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2nd Place Virginia's Best Angel Food Cake - 2009

Deanna Persinger, Raphine, Virginia - Augusta County Fair
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Serves 15 - 20

Berry Citrus Punch Bowl Cake

This fabulous trifle is so impressive - great flavor, gorgeous, and so creative - a real winner!

The cake:

1½ cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1½ teaspoons cream of tartar
1 teaspoon vanilla
1½ cups egg whites (10-12 large), brought to room temperature
1 cup granulated sugar

  1. Preheat oven to 350°.
  2. Place oven rack in lowest position.
  3. Sift powdered sugar and flour together three times; set aside.
  4. Add cream of tartar and vanilla to egg whites and beat on medium speed until soft peaks form.
  5. Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.
  6. Sift a fourth of the powdered sugar/flour mixture over beaten egg whites; fold in gently; repeat, folding in the remaining mixture by fourths.
  7. Pour into an ungreased 10" tube pan.
  8. Gently cut through batter with a knife.
  9. Bake for 40 - 45 minutes or until top springs back when lightly touched.
  10. Immediately invert cake; cool thoroughly in pan.
  11. Loosen cake from pan; remove cake.
The Syrup:

1/2 cup sugar
1/2 cup water
1/4 cup Triple Sec liqueur
1/8 teaspoon ground cloves

  • Combine all ingredients in a small pan.
  • Stir over medium heat until sugar is dissolved.
  • Cool in refrigerator.
  • Place in a squirt bottle.
The Citrus Custard:

¼ cup chilled unsalted butter
3 large egg yolks
3 large whole eggs
½ cup Triple Sec liqueur
1 tsp. orange extract
2 tablespoons each lemon and orange juice
1 tsp. each, lightly packed, lemon and orange zest

  • Over double boiler, whisk together all ingredients (except zests) until mixture has thickened to the texture of a loose pudding.
  • Remove from heat; strain; add zests.
  • Place in refrigerator to cool.
The Fruit:

2 pints large blackberries, washed and dried
The Topping:

32 oz. Dannon Natural Vanilla yogurt
½ tsp. scraped Vanilla bean

Whisk together yogurt and vanilla bean; strain.

The Assembly:
  1. Cut cake into ¾" cubes.
  2. Place entire cake on bottom of a large, clear, glass punch bowl.
  3. Squirt the syrup all over the cake pieces.
  4. Layer custard, fruit and topping.
  5. Garnish with berries, lime/orange curls and mint leaves.
  6. Cover; chill; and serve chilled in punch cups.