2nd Place Virginia's Best Angel Food Cake - 2009
Deanna Persinger, Raphine, Virginia - Augusta County Fair
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 |
Directions
- Preheat oven to 350°.
- Place oven rack in lowest position.
- Sift powdered sugar and flour together three times; set aside.
- Add cream of tartar and vanilla to egg whites and beat on medium speed until soft peaks form.
- Gradually add the granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.
- Sift a fourth of the powdered sugar/flour mixture over beaten egg whites; fold in gently; repeat, folding in the remaining mixture by fourths.
- Pour into an ungreased 10" tube pan.
- Gently cut through batter with a knife.
- Bake for 40 - 45 minutes or until top springs back when lightly touched.
- Immediately invert cake; cool thoroughly in pan.
- 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 |
Directions
- 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 |
Directions
- 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:
- Cut cake into ¾" cubes.
- Place entire cake on bottom of a large, clear, glass punch bowl.
- Squirt the syrup all over the cake pieces.
- Layer custard, fruit and topping.
- Garnish with berries, lime/orange curls and mint leaves.
- Cover; chill; and serve chilled in punch cups.
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