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berry-shortcake

An easy dessert to wow your guests. You can either use the recipe I made below for a true homemade dessert, or you could go to the store and buy pre-made angel food cake and cool whip. Pick your favorite fruit, top it off. The shortcake has a few tricks to do it right: -You're going to need a 10" tube pan. You do not want to grease it at all! By not greasing it, it helps the cake to crawl up the sides of the pan. That is part of how you get the fluffy texture. -Once the cake comes out of the oven, it needs to be flipped upside down. Doing this helps to keep the height of the cake. If you do not do this, the cake will fall and flatten out. To do this, you can take a soda bottle or a mason jar (anything that just fits the circle of the tube pan) and stick that in the middle. It will hold it off the counter. -You have to beat the egg whites until you get a soft peak. What is a soft peak? That is when you are mixing something and you lift the beater out of the mixture and a little peak forms. A soft peak is when it just folds back over. It looks a little bit like a small wave. -Sift the dry ingredients. Use cake flour for this.... How to use cake flour if you do not have any at home? For every 1 cup of all purpose flour, take out 2 tablespoons of the all purpose flour and replace it with 2 tablespoons of cornstarch and just whisk it together.

Ingredients