Angel Food Cake with Apricots & Raspberries

This is a cake that was featured on the Katie Brown TV show. I tweaked it a bit and rather than use a store bought angel food cake (the horror!) I used my favorite angel food cake recipe and omitted and added certain items. This cake recipe could also be changed slightly by using different fresh fruits.

What I really liked about this cake is that it is light and tastes great after a large heavy meal.
Bake cake according to recipe. Once the cake is completely cooled, cut the cake into 3 layers using a long serrated knife.

Spread pudding mixture onto the bottom layer. Place fresh raspberries and apricot slices about 1 inch apart centered on the layer. Repeat this for the next layer.

The top layer is assembled using the same method except you omit the apricot slices and use sliced almonds around each fresh raspberry.

Keep cake chilled in the refrigerator.

Angel Food Cake Recipe

1 C sifted cake flour

1 1/2 C sugar
1 1/2 C egg whites (10-12 medium size eggs)
1/4 t salt
1 1/2 t cream of tartar
1/2 t almond extract
1 1/2 t vanilla extract

Sift flour and 3/4 C of sugar together. Beat egg whites with salt and cream of tartar in large bowl using high speed setting on mixer, until light and fluffy. Sprinkle remaining 3/4 C sugar over egg whites, 2 T at a tine, beating thoroughly after each addition. Continue beating until stiff peaks form. Fold in extracts. Sift dry ingredients, 2 T at a time, over beaten egg whites. Fold in gently but thoroughly with a wire whip or rubber spatula. I cut a piece of wax paper exactly the size of the bottom of pan. Place in pan before pouring batter into pan. Pour batter into ungreased tube pan. Bake in preheated 350 degree oven for 40 to 50 minutes or until crust is golden brown and cracks are dry. Invert pan immediately. Cool cake in upside down pan for 1 hour.

After the cake is cool, place pan right side up. Run a knife between the cake and pan to make removal easier. Place plate on top of pan and invert the pan and plate. Lift the outer pan from the cake leaving the tube part and cake. Place a knife between wax paper and pan bottom loosening the cake. The cake should fall onto the plate with the wax paper still attached. Peel the wax paper from the cake.

Pudding Filling

1box of instant vanilla pudding mix
1 3/4 C of cold milk
1/2 small container of Cool Whip

Mix together pudding mix and 1 3/4 C cold milk. Mix thoroughly and let stand for 2 minutes. After 2 minutes the pudding should be thick. Add the Cool Whip, mixing thoroughly. Place in refrigerator for two minutes to aid in thickening. Use for filling after 2 minutes.