Angelic Cake with Whipped Vanilla Buttercream & Berries

INGREDIENTS, Cake:
-1 1/2 Cups Powdered Sugar
-1 1/2 Cups Egg Whites, Room Temperature
-1 Cup Cake Flour, Sifted
-1/2 Cup Granulated Sugar
-1/4 Cup Water, Room Temperature
-1 1/2 t Cream of Tartar
-1 t Vanilla Extract
-1/2 t Almond Extract
-1/4 t Salt

INGREDIENTS, Whipped Vanilla Buttercream Frosting:
-3 Cups Powdered Sugar
-1 Cup Unsalted Butter, Room Temperature
-2 T Whipping Cream
-1 T Vanilla Extract

GARNISH:
-Fruit (Pictured: Strawberry / Blueberry)
-Ground Cinnamon

METHOD to the MADNESS, Cake:
-Pre-Heat Oven to 350ºF.
-In Large Bowl sift Powdered Sugar with Cake Flour & Set aside.
-In Mixing Bowl, using hand mixer on medium speed… combine, Eggs, Water, Extracts, & Cream of Tartar.
-While continuing to mix on Medium Speed, sift in remaining Granulated Sugar, & beat until Peaks form.
-Set aside Hand Mixer.
-Using Spatula, Gradually / Slowly fold in a bit of the Flour/Sugar Mixture, until all Flour/Sugar is integrated.

-Pour Mixture into Tube Pan, place in Oven, & Bake for 30-35 Minutes.
-Check for completion of baking by inserting toothpick or wooden skewer into cake center – should remove cleanly.
-Upon gentle touch, Cake should “spring back.”
-Place immediately on Cooling Rack, upside down, for 90 Minutes prior to removing Cake Pan.

METHOD to the MADNESS, Frosting:
-In Large Bowl, Using Hand Mixer on low speed, combine Powdered Sugar & Butter.
-Once well mixed… Turn speed to Medium & blend for another 3-5 Minutes.
-Add Whipping Cream & beat for another 1-2 Minutes, adding additional Cream as necessary to control consistency.

-Apply Vanilla Cream Frosting to Cake, Garnish with Fruit of Choice & Dusting of Cinnamon.
-Slice. Serve. ENJOY!

Angelic Cake with Whipped Vanilla Buttercream & Fresh Fruit

Angelic Cake with Whipped Vanilla Buttercream & Fresh Fruit