Sherried Angel Food Cake Recipe

Name: Sherried Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 plain white angel cake,from mix or scratch, unfrosted;; custard (ingredients below);; 1/2 cup whipping cream;; 1/4 teaspoon almond extract.; custard ingredients:; 3 eggs, separated; 1/2 cup plus 1/4 cup granulated white sugar; 1/2 cup of dry sherry; pinch of salt; 1 cup whipping cream; 1 package Knox gelatin; 1/4 cup cold water; shallow pan of very hot water

Servings: persons

1 plain white angel cake,from mix or scratch, unfrosted;
custard (ingredients below);
1/2 cup whipping cream;
1/4 teaspoon almond extract.
custard ingredients:
3 eggs, separated
1/2 cup plus 1/4 cup granulated white sugar
1/2 cup of dry sherry
pinch of salt
1 cup whipping cream
1 package Knox gelatin
1/4 cup cold water
shallow pan of very hot water

1
Bake angel food cake; cool, remove from mold, and set aside while preparing custard.
2
Wash and dry the angel food cake mold.
3
Prepare custard:
4
Beat egg yolks and 1/2 cup sugar until well mixed.
5
Stir in sherry and add pinch of salt.
6
Cook over water in a double-boiler, stirring constantly, until thickened.
7
Remove from heat.
8
In a clean bowl, beat egg whites until stiff.
9
In a separate bowl, whip 1 cup cream until stiff, then add 1/4 cup of sugar and whip briefly to mix.
10
Dissolve gelatin in a cup with the cold water, then set the cup in a tray of hot water until gelatin turns clear.
11
Using a whisk, combine egg whites and whipping cream mixture.
12
Gradually pour in dissolved gelatin, whisking the whole time.
13
Finally, add in egg yolk mixture, using whisk to mix.
14
To assemble:
15
Tear chunks from angel food cake and form an approximately 3/4 inch layer in bottom of clean angel food cake mold.
16
Pour about 1/3 of custard over the cake layer.
17
Repeat with two more layers of cake and custard, but end with a layer of cake on top.
18
Refrigerate in the mold overnight.
19
Before serving, whip 1/2 cup whipping cream until stiff. Add almond extract and whip briefly to mix.
20
Remove mold from fridge and turn cake onto a plate. Tap sides of mold with a knife and gently life mold off cake.
21
Lightly ice cake with the almond whipped cream.
22
Serve small slices with fresh blueberries on the side.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 plain white angel cake,from mix or scratch, unfrosted;, custard (ingredients below);, 1/2 cup whipping cream;, 1/4 teaspoon almond extract., and more.

Yes, Sherried Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sherried Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions