3 cups heavy cream 1/3 cup confectioner's sugar 3 cups crushed pineapple
drained 1 cup strawberries :
sliced 1/4 cup shredded coconut meat 1/2 cup blueberries 1 kiwi fruit * Purchase a large angel food cake, or use a homemade one. Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. You will be using the cavity for the filling. FILLING: Whip the cream and the confectioner's sugar until slightly stiff peaks form. Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.
Want a light and fluffy angel food cake with very little fuss? Martha Stewart shares her tips for this easy, naturally low fat cake recipe made mostly from egg whites, cake flour, and sugar. Make sure to flip your angel food cake upside down as it cools so the delicate, spongy structure doesn’t collapse. Don’t have feet on your angel food cake pan? Martha’s got a trick for that, too!
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This originally aired as part of Martha Bakes Season 1 Episode 3, on PBS.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
When I make this fruit dessert, everyone asks me for the recipe.
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Passion Cooking Fruit Filled Angel Food Cake
By Request to post again...PASSION COOKING Passion Cooking Simple Angel Food Cake copyright 2019 Passion Cooking Fruit Filled Angel Food Cake Tony and Lisa