I love the warm weather months. There’s nothing like finally being able to shed the heavy clothes of winter and shake the chill of early Spring (where this year we even saw snow!) The days get longer and I feel like things take on a slower pace. I mostly long for the warm weather months because I love family barbecues. I enjoy spending a relaxing time with my family, eating good food as well as entertaining a group of people. I like watching the kids playing in the yard.
Yes, even the big kids.
I enjoy catching up on what’s going on in everyone’s life. I enjoy sitting back and just enjoying one another’s company and being with family. I also truly enjoy putting together great food. I always appreciate that they notice the presentation as well as the deliciousness of it all. At our latest get together all eyes were on this summer berry trifle as it made its way to the table. It was actually met with “Ooo’s” and “Ahh’s.”
The beauty of it was that it was so easy to make and not time-consuming leaving me free to focus on other aspects of our fete. Yet it was beautiful in presentation while being fresh and delicious. It was the perfect ending to a day of wonderful food and family.
Angel Food Cake
1 3/4 c. superfine sugar
1/4 tsp salt
1 c. cake flour, sifted
12 egg whites, room temperature
1/3 c. warm water
1 tsp almond extract
1 1/2 tsp cream of tartar
1 pound cream cheese, at room temperature
2 c. heavy cream, at room temperature
2 pints of blueberries
2 pints of strawberries, hulled and sliced
– Preheat oven to 350 degrees F.
– Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
– In a large bowl, use a whisk to thoroughly combine egg whites, water, almond extract, and cream of tartar. After 2 minutes, switch to a hand mixer.
– Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Gently fold in. Continue until all of the flour mixture is incorporated.
– Carefully spoon mixture into an ungreased tube pan.
– Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
– Cool completely upside down on a glass bottle.
– Once completely cooled, cut the cake into 1″ slices and then into 1″ cubes.
– Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
– Arrange half of the cake cubes in the bottom of a 13-cup trifle dish.
– Sprinkle evenly with a layer of blueberries.
– Dollop half of the cream mixture over the blueberries and gently spread.
– Top with a layer of strawberries.
– Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.